As I mentioned before, I’ve been trying to watch what I eat a little more carefully – more fruits, more vegetables…more balance overall. That involves smart swaps like a collard green wrap instead of a white flour tortilla or thick slices of bread. I’ve been seeing collard wraps all over the internet. I was worried that the collard green as a wrap would be a little tough to bite through but to my pleasant surprise, it was not! The key is to trim the middle stem. It’s a bit of an art, but once you get the hang of it, it’s not too hard at all. You’ll want to flip the collard leaf over so it’s upside down and then carefully trim the bulk of that middle stem out. Into this collard wrap goes some of my favorite things. Versatile chicken breast cold cuts, creamy avocado, crisp and colorful red bell pepper, flavorful green onions and cilantro, and a great black bean dip to hold things together. If you’re in a pinch and don’t feel like messing with the black bean dip (it’s not hard but I know how rushed lunchtime can be!), you can just smash black beans with a fork in a bowl. Hummus would also be a fantastic alternative in this wrap. This is a filling, wholesome, flavorful lunch that I’ll be circling back around to many times.
More Wrap Ideas
Sweet and Sour Shrimp Lettuce Wraps Quinoa Hummus Wrap Lamb Lettuce Wraps with Red Pepper Hummus Sauce Roasted Vegetable Wrap with Feta and Pesto California Breakfast Wrap with Avocado, Egg, and Bacon
