Description
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.