During the summer, there is nothing like a fresh sandwich. Unfortunately, bread isn’t always a top choice for every eater. I try to limit gluten and find substitutes for bread in almost every recipe.
To be honest, I was excited when I first saw a collard wrap as a substitute for bread. Then I made one…and was disappointed. It was crunchy, mushy, and didn’t hold together well.
After multiple attempts, I have finally perfected the best collard wrap. Never say never to green foods. This recipe is a perfect summer treat, and you can pack them on the go with a few of my favorite hacks.
- Collard leaf (you can really get these at any grocery store in the produce section)
- Good knife for de-stemming the collard leaf
- 1 TSP of Salt
- 1 TSP of garlic powder
- 2 cups water
- Any toppings of choice (tomato, mustard, mayo, shredded carrots, cabbage, turkey, eggs, really anything!)
- Toothpicks (if needed to hold together. I also recommend toothpicks if you plan on making a collard wrap to-go)
- Using a cutting board and well-sharpened knife, de-stem the collard leaves. You will want to de-vine the large stem in the middle.
- Preheat 2 cups of water in a skillet. Add salt and garlic (you can add any herb in your water)
- Place de-stemmed collard leaf in the boiling water. You will want to place these individually.
- Cook collard green leaf for 2-3 minutes. The leaf will turn dark green. Cook longer if you want the leaf softer.
- After fully drying 1-2 collard leaves (you shouldn’t need more than 2 leaves for each wrap – that is the trick!), you will want to assemble your toppings.
- Stack the two leaves on top of each other, positioning in the shape of a round wrap.
- Add sauces and cheese first, then add meat and veggies. Tip: I always shred my veggies to make it easier to eat. Add these last so they wrap on the inside.
- Start with folding the wrap vertical, then wrap horizontally into a burrito.
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