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Collard green wraps

Deluxe Collard Green Wraps

Collard Green wraps are naturally low fat, high fiber and oh so good. They make a great appetizer and keep nicely refrigerated.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer
Cuisine European, Gluten-free
Servings 4 people

Equipment

  • Shredder

Ingredients
  

  • 1 bunch collard leaves

Filling

  • 1-2 tbsp vegetable oil
  • 2 cups Gardein's ground round or 2 boca burger patties
  • 1 large onion finely diced
  • 3 cloves of garlic minced
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp cumin powder
  • 2 cups finely shredded cabbage
  • 2 cups shredded carrots
  • 2 tbsp rice vinegar
  • 1 tsp sea salt

Peanut dipping sauce

  • 1/2 cup smooth peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tbsp lime or lemon juice
  • 1 tsp chili paste

Instructions
 

Prepare the veggie meat

  • Finely dice the onion and the garlic.
  • If using boca burgers, break them down with a fork or fingers.
  • Heat up the oil, add the onions and garlic. Stir fry for a minute, add 1 tablespoon of balsamic vinegar and soy sauce.
  • Cover and simmer for another minute or two.
  • Uncover, add the veggie meat, cumin powder and cook for another minute.
  • Taste and season. Set aside to cool down.

Vegetable fillings

  • Finely shred the cabbage and place in a bowl.
  • Peel and finely shred the carrots in a bowl.
  • Add a tablespoon of rice vinegar and pinch of salt in each bowl. Gently toss to coat.

Peanut dipping sauce

  • In a small pan, add 1/2 cup of smooth peanut butter, 2 tbsp of soy sauce, 1 tbsp of maple syrup, 2 tbsp of lime or lemon juice, 1 tsp chili paste.
  • On medium heat, slowly stir until the peanut butter turns creamy. Remove from the heat and set aside.

Prepare the leaves

  • Heat up a large pot of water and add 1 tsp of salt.
  • Remove the tough stem on all leaves making sure to leave the leaf part intact and large enough to make a roll.
  • Boil a few leaves at a time for 2-3 minutes, until the leaves are soft and the stems are tenderized.
  • Remove the leaves and place on a paper towel to cool down. Repeat until all leaves have been blanched.

Assemble

  • Take a collard leaf, place the cut section near you, add the seasoned veggie meat, then the shredded cabbage, and carrots.
  • Start rolling and tucking the sides. Place each wrap down to keep them from opening.
  • Serve with the peanut dipping sauce.

Notes

These wraps go well with some rice, pasta or any other grain.
Keyword gluten-free wraps
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