Collard Lettuce Wraps

Collard Lettuce Wraps
Staff Writer

Sodium Girl

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. 

Ingredients

  • large collared leaves
  • avocado, mashed
  • 1/4  Cup  cooked quinoa
  • 1/4  Cup  bean sprouts
  • 1/4  Cup  thinly sliced zucchini

Directions

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.
 

Nutritional Facts

Total Fat
20g
29%
Sugar
1g
1%
Saturated Fat
9g
38%
Cholesterol
50mg
17%
Carbohydrate, by difference
30g
23%
Protein
15g
33%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
127mg
13%
Choline, total
37mg
9%
Fiber, total dietary
3g
12%
Folate, total
8µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
29mg
9%
Niacin
3mg
21%
Phosphorus, P
112mg
16%
Selenium, Se
8µg
15%
Sodium, Na
283mg
19%
Water
60g
2%
Zinc, Zn
2mg
25%

Lard Shopping Tip

Most lard sold in supermarkets contains additives. If you wish to render your own lard, look for fatback, the hard fat between the skin and muscle on the back of the pig.

Lard Cooking Tip

If you render your own lard, you should always refrigerate it to prevent it from going rancid.