In the constant battle to eat your greens, these wraps make waging war a lot less necessary. Leave the processed and refined bread products at the store and opt for nutrient-rich collard greens to up your lunch crunch game. Loaded with vegetables, plant-based protein, and tons of fiber, these wraps will fend off any post-lunch slumps that you may typically get from processed bread and deli meats.
These wraps are durable and hearty and great to pack and eat on the go. Make a few in advance and grab a half as a snack or a whole in place of your normal run-of-the-mill sandwich. Make sure to secure them with a toothpick to prevent any filling from shifting during transit.
What makes this wrap so super-charged? Swapping collard greens for bread gives you a mega dose of nutrients. Collard greens are in the cruciferous family, a group of vegetables known for their cancer preventing ability, anti-inflammatory, and detoxifying properties. Brussels sprouts, cauliflower, and kale are also prominent members of this "crew". Collard greens are also an excellent source of Vitamins A, C, and K, are a plant-based source of calcium and iron (great for vegans), and are fully loaded with fiber. Vegan protein is garnered from the chickpeas, quinoa, and hemp seeds, making this little parcel perfectly balanced. After wrapping it up, you will never be able to look at a basic sandwich again.
Rainbow Wrap
Makes 6 wraps
Ingredients
- 6 medium sized smooth collard green leaves, washed and patted dry
- 1 1/2 cups cooked cannellini beans (if canned, rinse and dry)
- 4 oil packed sundried tomatoes, patted dry and chopped
- 1 cup cooked quinoa
- 1 tbsp parsley, chopped
- Juice of 1 lemon
- Black pepper
- 1 cup carrots, thinly sliced
- 1 small cucumber, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 cup microgreens or sprouts
- 1/2 avocado, thinly sliced
- 1 tbsp hemp seeds
Directions
- In a bowl, mash the cannellini beans with the back of a fork until a chunky hummus texture is achieved. Mix in sundried tomatoes.
- In another bowl, combine cooked quinoa, parsley, lemon juice, and a good grinding of black pepper.
- To prep your collard greens, turn the leaf with the prominent spine side facing up. Using a pairing knife, remove the bottom stem, and shave down the thick spine of the leaf, starting at the bottom. Shave with caution, as you do not want to cut through the leaf.
- Flip the wrap over and place a tbsp of white beans vertically at the leaf's center. Add a tbsp quinoa, a small handful of carrots, 3 to 4 strips each of cucumber, avocado, and bell pepper, and finish with a sprinkling of hemp seeds.
- Fold the top and bottom flaps of the leaf toward the filling. Fold one of the two long sides inward and begin wrapping the leaf toward the open side. The final product should resemble a burrito. Repeat with the remaining leaves.
- Slice in half and secure each side with a toothpick.
