Collard Lettuce Wraps Recipe
Daily Value: 20%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||206µg||51%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
Collard greens don't just have to be with fried chicken. The nutritional leaf makes a great substitute for wraps and is a low-sodium substitute.
- 2 large collared leaves
- 1 avocado, mashed
- 1/4 cup cooked quinoa
- 1/4 cup bean sprouts
- 1/4 cup thinly sliced zucchini
To begin, cut the hard stalk from center of the collard leaves. Spread the mashed avocado all over the inside of the leaves. Lay the leaves over each other, glue side to glue side, and create 1 big collard wrap.
Then cover the wrap with the cooked quinoa, sprouts, and the thinly sliced zucchini. Fold the top and bottom parts of the leaves inward while you roll the wrap, right to left, very much like wrapping a burrito. And as you get to the end, spread a little more of the mashed avocado onto the exposed collard leaf. This will ensure the wrap stays wrapped up.
Finally, slice into it with a serrated knife and cut into 2 wrap halves. Or, if you’re taking it to work for lunch, wrap it tightly in foil and pack it up.
Recipe DetailsServings: 1
Special Designations: Healthy