Collard Green Wraps
Yields: 2 servings
Recipe by Michelle Cehn | World of Vegan
If you're thinking of making healthier choices, then these collard green wraps are about to become your new BFF. It’s never been so easy to eat green when you start with this foolproof formula!
Ingredients
6 large collard leaves, destemmed
½ cup quinoa, cooked
½ cup purple cabbage, sliced
½ cup carrots, shredded
½ cup tomatoes, chopped
10-12 Hodo Five Spice Nuggets, Thai Curry Nuggets, or Sliced Braised Tofu Locate Product
Hodo Chili Crisp Dip, Zesty Lemon Dip, and/or Sambal Sweet Chili Dip Locate Product
Instructions
Prep the large collard leaves by slicing off the stems and shaving the back of the stem down with a small knife so it's flush with the leaf.
In a large wide skillet (large enough for the leaves to lay flat), boil 1-2 inches of water and submerge a few of the collard leaves at a time for one minute to blanch them. Remove and repeat with the remaining leaves. Blanching helps to soften the leaves so that they roll better.
Lay out three blanched leaves (overlapping) to form one large tortilla shape, and fill the center with your wrap ingredients. Layer in the fillings (quinoa, shredded carrots, purple cabbage, tomatoes, and nuggets or tofu). Drizzle with a generous amount of any Hodo dip your prefer.
Fold over the sides and roll it up tightly like a burrito using the collard leaves as your tortilla. Repeat with the rest of the collard leaves, using three at a time to create each large wrap. Slice in half and enjoy!
