If you want a quick, nutritious, and delicious wrap without the bread, try these collard green wraps with sardines and avocado salad. Packed with Omega-3s, protein, lots of nutrients, and low-carb, these wraps will keep you full and satisfied.
Collard green wraps – ditch the bread
Collard greens are some of my favorite dark leafy greens to make wraps. They are sturdy and big, easy to find and to handle.
To prepare the wraps, you will need a bunch of raw collard greens. They might come in different sizes in your grocery store or farmer’s market, so choose the large collard green leaves.
Bring a large pot of water to boil and squeeze fresh lemon juice in it (one lemon). Immerse the leaves in the boiling water and let them cook for about 5 minutes. Take them out. You can immerse them in ice water to stop cooking, but I don’t do it. In my experience, they stay bright green and don’t overcook.
Make the sardines and avocado salad
For the salad, you need one 4.3oz can of sardines, liquid drained, one avocado, extra virgin olive oil, lime juice, fresh cilantro, pitted green olives, cut in half, one teaspoon Primal Kitchen mayonnaise or homemade mayonnaise, salt and pepper to taste.
Smash the sardines and avocado, add in olive oil, lime juice, cilantro, olives, and mayonnaise, and mix well—season with salt and pepper to taste.
Optionally you can add a few more fillings: steamed broccoli, grated or fermented carrots, or marinated or pickled red onions.
Make the wraps
Layer two leaves on top of each other, like seen in the picture in the picture above. They will overlap only partially, to create a bigger wrapping surface.
Add half of the salad on top of the two leaves, in the middle, and layer in the remaining fillings if using. Tightly wrap the leaves around the filling like a burrito, starting with the sides and then rolling over the filling.
Repeat with the second wrap. Cut them in half and serve.
These collard green wraps are not only tasty, good-looking, and lectin-free, but they are a powerhouse of nutrition, the best food for your gut and brain.
More healthy wrap ideas
You can use collard greens with different fillings.
For more healthy wrap ideas, check out 9 Healthy Wraps for Weight Loss (Lectin-Free, Grain-Free).
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Collard Green Wraps with Sardines and Avocado Salad
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Loading...If you want a quick, nutritious, and delicious wrap without the bread, try these collard greens wraps with sardines and avocado salad. Packed with Omega-3s, protein, lots of nutrients, and low-carb, these wraps will keep you full and nourished.
Ingredients
- FOR THE WRAPS:
- 4 big leaves of collard greens
- boiled water and lemon
- FOR THE SALAD:
- 4.3oz can of sardines (BPA free), liquid drained
- one avocado
- 1 tablespoon extra virgin olive oil
- lime juice to taste
- a handful of chopped fresh cilantro
- a few pitted green olives, cut in half
- one teaspoon Primal Kitchen mayo or homemade
- salt and pepper to taste
- ADDITIONAL FOR FILLING:
- steamed broccoli
- pickled red onion
- fermented carrots (or fresh) - I use Farmhouse Culture fermented orange and ginger carrots
Instructions
Bring a large pot of water to a boil and squeeze fresh lemon juice in it (one lemon). Immerse the leaves in the boiling water and let them cook for about 5 minutes. Take them out. You can transfer them to ice water to stop cooking, but I don't do it. In my experience, they stay bright green and don't overcook.
Take them out on a cotton towel lined with paper towels, and let them dry at room temperature. Use a pairing knife to shave the protruding part of the stem without cutting through the collard leaf.
In a mixing bowl, smash the sardines and avocado, add in olive oil, lime juice, cilantro, olives, and mayonnaise, and mix well—season with salt and pepper to taste.
Layer two leaves on top of each other, like seen in the picture in the post above. They will overlap only partially, to create a bigger wrapping surface.
Add half of the salad on top of the two leaves, in the middle, and layer in the remaining fillings if using.
Tightly wrap the leaves around the filling like a burrito, starting with the sides and then rolling over the filling.
Repeat with the second wrap.
Cut them in half and serve.
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