What’s Inside: A step-by-step tutorial for making easy collard green wraps! These are gluten-free, grain-free, and safe on Paleo, AIP, and Whole30 diets. Collard green wraps can be used in place of any wrap or sandwich bread, are nutritious and delicious.
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How to make Collard Green Wraps (Paleo, AIP, Whole30)
If you see collard green wraps and think they must be difficult or not worth the fuss… this post is for you! Because they’re actually very easy, practical, tasty, and an amazing way to get your greens in. Those are a lot of wins right there.
There are certain staples like cauliflower rice or toasting sweet potatoes that any modern health-conscious kitchen should be ready to make at any time. This is one of them, friends… and it’s one of my favorites. If you can boil water, you can make these – and you will LOVE THEM.
How to use Collard Green Wraps
I use these in place of burger buns, sandwich bread, and of course as wraps. I’ve also been meaning to try them as more of a manicotti or enchilada type situation… honestly, the possibilities are endless! This basic and essential recipe template will be a favorite you can build on once you try it.
In the tutorial below, I’m using these as summer roll type of wraps with grilled chicken and veggies accompanied by a little dipping sauce… but I’ve used them to wrap burgers in and tuna or sandwich meat. They’re very sturdy and hold up well to anything you want to stuff inside.
How to store Collard Green Wraps
They’re easy to make and store in bulk as well. Simply store your cooked wraps between paper towels in a covered container or Ziploc bag and use them all week. They’ll last well approx. 5 days.
Collard Green Wraps Recipe
Collard Green Wraps
5 from 2 votes
Swap your average burger bun or wrap for some greens! This super simple recipe is a must in any health-conscious cook's kitchen. [Whole 30, Paleo, Gluten-free, Grain-free, Vegan]
Clean collards under cool running water and pat dry to make sure no dirt remains. Cut the stems off, and slightly shave (with a knife or scissors) on the stem remaining in the middle so that the greens lay flat.
Bring 5 cups of water to boil in a heavy-bottomed pot (the larger the better so you can easily maneuver).
Once water is boiling, add 2 cups of water to a large/wide bowl with all the ice and sit it beside your stove so you can easily add the greens to the ice bath after they finish blanching.
Blanch each green one by one, for approx. 30 seconds to 1 minute each (don't let them get too soft or they'll fall apart) and using tongs, remove the green from the hot water and add to the ice bath. Move it along in an assembly line after 10 seconds of sitting in the ice bath submerged, onto a clean plate lined with paper towels.
Repeat until all greens are done and use as you would a wrap! I lay 2 in a cross formation flat, add my filling right in the center, and fold on the right and left short sides in first (like a burrito) and then grab the bottom flap, fold over and roll to the top side.
To store excess greens: lay them flat with paper towels around in between each green and store in the fridge for up to 5 days.
My filling shown: grilled chicken, bell peppers, carrots, and cabbage with a nut butter and toasted sesame oil dip!