COLLARD GREEN WRAP CAULIFLOWER RICE VEGAN & KETO | HEALTHY WRAPS FOR LUNCH | COLLARD GREEN RECIPE
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Ingredients 1 large collard green leaf 1 (5-ounce) canned tuna, drained 1 tablespoon nonfat Greek yogurt 1 teaspoon mayonnaise ¼ cup diced apple (unpeeled), or celery.Stack two collard green leaves on a work surface so that there are no holes (one lengthwise and the other widthwise). Place ¼ cup of the untuna mixture in.Ingredients 1 can albacore tuna 1 tbsp olives, green or black, diced small 2 tbsp red pepper, diced small 2 tbsp chickpeas 2 tbsp basil, chopped 1 tbsp avocado.
Stir the avocado until creamy. Drain the tuna and add it to avocado. Add salt and pepper and mix well. Spoon the mixture onto the collard leaves.
Ingredients 2 large collard green leaves cleaned and deribbed 1 5 oz can of sustainable tuna 1 TBSP Dijon mustard 2 TBSP diced tomatoes 2 TBSP diced Kalamata olives 2 TBSP sliced marinated artichokes 2 TBSP diced red onion 2 TBSP.Horizontally trim the thick end of the collard green stem so it lays flat. Spoon the tuna mixture in the center of the green. Fold the sides of the leaf in, then wrap the leaf over itself. Cut the wrap.
Slice your avocado Spoon 1/4 of the faux tuna mixture onto a collard green leaf, making a fat line across the leaf as you would with sushi rice; not from the tip of the leaf to the base of the stem, but across the leaf (the shorter distance) Place a slice or two of.In a small mixing bowl, mash the chickpeas until crumbly. Add the rest of the ingredients and stir until well combined.
When ready to assemble, cut the thickest part of the rib from the collard green leaf. You will want two leaves per wrap.PLACE a large scoop of tuna salad on each collard leaf and carefully roll each leaf up as you would a burrito, tucking the ends of the leaf so that the tuna salad doesn’t fall out of each leaf. If you have extra salad, SERVE it alongside your wraps, or store in the fridge to enjoy at another meal. Whole30 Lunch Idea: Chicken Salad Collard Wraps.
Place collard leaves on a flat surface (1 large leaf per wrap). Top each leaf with tuna mixture and veggies, placing all ingredients on one end of the leaf. Wrap up it up like you would a.Place collard leaves on a flat surface (1 large leaf per wrap). Top each leaf with tuna mixture and veggies, placing all ingredients on one end of the leaf.
Wrap up it up like you would a burrito—fold the leaf over top of the mixture and keep rolling, tucking both sides in as you roll. Cut the wrap in half.Collard greens are nutritous alternative to the tortilla wrap. Boil them in about an inch of water for 1-2 minutes while your preparing the tuna. If you don’t have Paleo or homemade mayonnaise, mash an avacado into the tuna to bind it.
Wrap ‘em up and pack them for lunch or.Add all of the Raw Tuna ingredients to a food processor and blend until chunky (similar to the texture of actual tuna salad). Spoon the mixture into a bowl and set aside. Prep your optional filling ingredients and then get ready to assemble your wraps.
Place one collard leaf on a cutting board and spread a little bit of the “tuna” across the leaf.Place 1 collard green leaf on a large cutting board. Arrange ¼ of the red pepper slices, 2 Tbsp. of the cauliflower rice, ½ a pouch of tuna and ¼ of the julienned.Carefully pat the collard green dry.
To close the gap in the collard green (the stem part that you sliced out), overlap the leaf to fill in the gap, creating one solid leaf. Place your filling (meat, cheese, chicken salad, sliced veggies, tuna salad) in the center of the leaf (avoid overfilling the leaf).
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5 comments
I’ve always wondered how people made these…the wraps look amazing!
Awww sweet Jesus your adorable. Nice no pressure recipe and if I mess it up I’ll just say I was making a salad lol ��
This looks amazing! Thanks for sharing. I can’t wait to try it!
I have been following you for years on Instagram and Twitter why am I just now seeing your Youtube channel today?! �� #NewSubscriber
The video is great, but this is more of a vegetarian dish. I need some meat in there. Chicken, beef, pork, something. I’m not a vegetarian, I have no intentions of becoming one.