You may have noticed I love wrapping delicious ingredients up all together and enjoying them in one bite. Wraps are perfect for leftovers the next day or to simply create a meal out of items in your fridge you would like to use up. Wraps are used in many different cuisines to bring together flavours and textures – corn tortilla, wheat roti, rice paper salad rolls, nori sheet maki rolls etc.
When I made the change in my diet to eliminate gluten and eat nutrient dense mostly raw organic food I opted out of some of my favourite ‘wraps’. Then I discovered the king of them all – The Collard Leaf. It’s crazy how perfect it is. It’s inexpensive, found in nearly all natural grocers, grown locally in Vancouver, keeps the ingredients inside fresh and does a really great job of holding it all together. The best part is aside from the fact that it tastes delicious (and you know this if you’ve watched our ABOUT video) it doesn’t get soggy. Wrap up your lunch the night before and by the next day it’ll still be fresh and crispy.
It’s also nutrient-dense so as long as your fillings are plant-based you can eat quite a few without the guilt. They are full of enzymes for digestion, calcium, fiber, vitamin A and B vitamins It’s a whole food so you don’t have to worry about preservatives and other chemicals that a lot of flour tortillas or gluten free tortillas use. We’ve got a few recipes here on the blog (Pesto and Hummus) that you can use as a filling for the collard wrap and I’ll give you one more – Mango Butter.
What do you put in your wraps?
- 6 collard leaves
- 1 cup carrot - shredded or julienne
- 1 cup red cabbage - thinly sliced and massaged with 1 tsp salt to wilt
- 2 cups arugula/rocket
- 1/2 cup basil
- 1/2 cup cilantro
- 1/2 cup mint
- 1 cup macadamia nuts/almonds/cashews - your choice -make sure to soak for a minimum 4 hours
- 1 cup fresh mango
- 1 TBS lemon juice
- 1/2 cup water
- Place all ingredients in blender or small food processor and blend until smooth
- If the collard leaves have thick stems slice them off but leave the spine on.
- Lay ingredients along the stem so that it acts as a support.
- Fold the top of the leaf over and then tightly roll. Secure with a toothpick woven along the edge like a seam.
- Store in a glass container in the fridge for up to 2 days.