Collard Dijon Wrap Ups

Name: Collard Dijon Wrap Ups
Yield: 2
Ingredients: 2 teaspoons Dijon mustard; 2 prunes, soaked until soft, or overnight; 2 teaspoons red wine vinegar; 2 tablespoons shredded carrots; 2 tablespoons shredded cucumber; 1/4 cup chopped red onion; 1/4 cup chopped green or red bell pepper; 1/2 ripe avocado, peeled and pitted, cut into 4 slices; 4 tomato slices; 2 large collard leaves, thick stem removed (see note); 2 medium romaine leaves

By: Kara Reeder

by 9 members

G - BOMBS

Category: Burgers, Pizza, Wraps and Chips

Dial up the crunch and the nutrient density! Make sandwich wraps with collards instead of tortillas.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (4)

Serves 2

Ingredients

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2 teaspoons Dijon mustard

2 prunes, soaked until soft, or overnight

2 teaspoons red wine vinegar

2 tablespoons shredded carrots

2 tablespoons shredded cucumber

1/4 cup chopped red onion

1/4 cup chopped green or red bell pepper

1/2 ripe avocado, peeled and pitted, cut into 4 slices

4 tomato slices

2 large collard leaves, thick stem removed (see note)

2 medium romaine leaves

Instructions:

Combine the Dijon mustard, prunes, and red wine vinegar in a medium bowl and mash with a fork. Stir in carrots, cucumber, red onion and pepper.

Lay out a large collard leaf and place a romaine leaf on top of it. Top with half of the mustard/vegetable mixture and 2 slices of tomato and avocado. Roll like a burrito.

Note: If desired, the collard leaves may be blanched before using to make them softer and more pliable.
Place the leaves in simmering water for 30 seconds, then submerge in ice water for 10 seconds.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 2

Per Serving:

Calories 128
Protein 3 g
Carbohydrates 18 g
Sugars 4 g
Total Fat 6 g
Saturated Fat 0.8 g
Cholesterol 0 mg
Sodium 87 mg
Fiber 5.5 g
Beta-Carotene 3191 ug
Vitamin C 48 mg
Calcium 87 mg
Iron 1.1 mg
Folate 130 ug
Magnesium 31 mg
Potassium 560 mg
Zinc 0.6 mg
Selenium 0.8 ug

My Rating:
(click on a star to select your rating)

fourkus44

05/16/2018 10:30 AM

Rated this recipe: (no rating)

I haven't tried this filling, but have been using collard leaves as "wraps"; I watched a U-tube video which showed how to pare down the thick stem, without cutting it out; it makes the leaf more pliable for wrapping. I wrap almond butter and banana in it, or a Better Burger.

fdfd

03/08/2016 07:05 PM

Rated this recipe:

Have had this recipe for awhile, and finally made it last night to go with the Creamy Carrot and Fennel Soup. They tasted wonderfully together! I didn't have prunes, so I used unsulphured dried apricots with Trader Joe's (now discontinued) Pomegranate vinegar. It was a little tart, so I added a few dates, and it was perfect. Both recipes are quick and easy, and taste good together.

KathyC

08/12/2012 11:36 PM

Rated this recipe:

We liked the filling, but definitely not the collards as wraps. Next time, I will shred the collards (using a max of one leaf for four wraps), mix them into the filling, and use a spinach tortilla wrap or something.

vaporz replies:

01/20/2025 01:04 PM

Rated this recipe:

Romaine lettuce makes for a tasty wrap.

Lindley

04/19/2011 09:03 PM

Rated this recipe:

Love it. The taste is great. Going to try again to make it more manageable. I think I will cut the stem out and overlap the two halves of the collard leaf this time.

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Collard Dijon Wrap Ups

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