Collard Green Wraps are very trendy right now and for good reason. They are very good for you, low carb and extremely versatile. You can pretty much pack them with any type of filling, which works great for Vegetarians, especially no-meat athletes like my husband. So these Amazing Collard Green Wraps with Spiralized Sweet Potato were perfect! High-protein, plan-based and oh so good!
Today was kind of a rough Monday. I definitely had some of the Monday blues plus just sheer exhaustion from my husbands race weekend. It was pretty amazing but the aftermath is tough. He ran a 100 mile race and won! He broke the previous record. A true example that hard work and determination pays off. Truly an inspiration! Yes, that is him on the right at the finish holding his award money. So proud of him!
Now onto his recovery, where eating the right food is key. That’s where this recipe comes in. It is at the top of my list for recovery fuel since it has all of the right healthy components to help him heal from all of that running. It combines good fats with key plant protein and carbs along with the super green collards that have good vitamins such as A and K to rebuild damaged muscles. Perfect! Just what we need!
It was a go to recipe for us over the summer while he was training and now that collard greens are in season it is even more delicious than ever! Plus I can make it in large batches, which is always good thing.
First up is spiraling your sweet potato (I could do this all day). It’s so much fun! I bought this spiralizer on Amazon for around $26 and I have put it to good use. I just cut off the ends of the potato, inserted it into position and went at it. Within a minute I had these adorable strands of sweet potato.
Next I just drizzled the potatoes with olive oil, salt and pepper and baked them at 425 degrees in the oven for about 20 minutes and they were amazing!
While the potatoes cooked, I started on my collard greens, which like I said are so good for you so why not make a wrap out of them right? Bonus, they are pretty inexpensive. You can get a bunch at most grocery stores for roughly $2 per pound and they last in the fridge for about 4 – 5 days since they are a sturdy green. You can use them as I have here in place of the carb loaded tortilla for a healthy wrap or they are great in soups and stews or even as a great base for a hearty salad.
Cutting down the stem using a pairing knife is key since this step makes it easier to roll them up.
Next you need to rinse and blanch or microwave the collards so they are not as tough and become more pliable and delicious.
I simply rinsed them, placed them between two damp paper towels and microwaved them each for 30 seconds and they were ready to build.
Now for the filling, you can really sub in any ingredients you like but here I used, some mashed avocado, plain greek yogurt , cooked quinoa, black beans and diced red onion and bell pepper. It was so good! I placed my ingredients in the center of my collard greens and carefully folded the sides over and wrapped it up (burrito style) into this adorable little package of goodness.
Of course, you know I love the fact that you can easily make a bunch of these and store them in the fridge for the week. They also work great for a party, which is always a bonus for me!
There you have it! Now get off the couch and go for a run and then enjoy this hearty healthy meal as your reward. Don’t worry, you do not have to run 100 miles, I leave that craziness up to my hubby.
A must try recipe and perfect for meal prepping for the week ahead!
- 1 bunch of collard green leaves rinsed and dried
- 1 red bell pepper diced
- 1/2 red onion diced
- 2 cups of cooked tri-color quinoa
- 1 medium avocado mashed
- 1/2 cup nonfat greek yogurt
- 1 15 oz can black beans, drained and rinsed
- 2 medium sweet potatoes, spiralized
- 1 medium lime
- salt and pepper to taste
- Preheat the oven to 425 degrees
- Place the spiralized sweet potato in a bowl and season with olive oil, salt and pepper and mix to combine.
- Lay the potatoes on a greased cookie sheet in a single layer and bake for 20-25 minutes until golden brown. Make sure you watch them so that they don't burn.
- Take your collard greens and working in batches, place a few at a time between two damp paper towels and microwave them for 30 seconds. This will make them more pliable for folding and it brings out their flavor as well.
- To assemble the collard wraps, lay a couple greens on a flat surface, spread the greek yogurt, then some of the mashed avocado, sprinkle a little lime juice, salt and pepper on the avocado, lay on the quinoa, black beans and veggies and roll up like a burrito. Continue until all of your wraps are made. Mine yielded 4 wraps.
- Once the potatoes are done, remove them from the oven and plate next to your wraps and dinner or lunch is done!
- This meal was so good and I made a double batch of the wraps and stored them in the fridge for quick lunches or a healthy snack during the week. The Hubs loved it!
- You can also sub the sweet potato and use white potatoes but I used sweet potatoes here for the added nutrients.
- Vegan option: Sub the greek yogurt with vegan mayo or vegan nonfat yogurt.