It’s a wrap!

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I made these several times last week! Once for dinner, twice for my lunch at work, and once for a 6-hour hike over the weekend. They’re so good! Just make sure you have a couple of napkins handy because they can be a bit drippy, but they’re really tasty!

For me, wraps are an excellent way to use up any vegetables and condiments I might have lurking around in my fridge. They just don’t require a special recipe or a lengthy list of ingredients. Any vegetables sliced and diced will work – seriously, use what you have. That said, you do need a tasty sauce, spread or condiment thrown in as these provide the flavour in a great tasting wrap. So pick your favourite hummus, vegan mayonnaise, pesto or dip and start emptying your fridge. I blended a couple of tablespoons of Kim chi with the mayo and that really added a punch of flavour to these wraps! They were over the top delicious!  Other dips and sauces you might consider are: tzatziki, guacamole, Thai pastes – the list is virtually endless. 

I like using collard leaves to hold everything together but I have also used chard and lettuce leaves. Try to find really large leaves and don’t overfill them. Collard leaves are stronger that lettuce and chard and won’t tear as easily.  Sometimes I cook the collard leaves to make them a bit more supple. Cooked collard leaves are easier to work with and help to pull the filling into a nice tight roll but they can be a little more fragile. 

The ingredients below are just what I had on hand and the measurements are approximate – you can use more or less of any ingredient listed here. You can also add your favourite foods or leftovers – just fill the wraps with whatever you have.

INGREDIENTS

2 large collard leaves (as large as you can find, pick ones with as few tears as possible) 

  • 1 mini cucumber, sliced
  • 1 large tomato, sliced or chopped
  • 1/2 bell pepper, red or yellow, thinly sliced
  • 1 medium carrot, grated
  • ¼ cup pickled onions
  • Handful of fresh sprouts or micro greens 
  • Fresh cilantro leaves, coarsely chopped
  • 4 tbsp. hummus, (try my zucchini hummus for a delicious raw hummus)
  • 4 tbsp. vegan mayonnaise
  • 2 tbsp. Kim chi
  • 4 tbsp. sundried cranberries, (could use dried apricots or dates, chopped)

DIRECTIONS

I don’t usually cut out the stem of the collard leaves but if really thick, I shave them a little. Lay collard leaves, stem side up, on your cutting board and run the tip of a knife down the thickest part of the stem to thin it out a little. Leave the thinnest part of the stems alone – no need to shave them. This step just makes rolling the leaves around the filling a little easier.

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If cooking the collard leaves, fill a large pan with a little water and bring to a boil. Place the leaves in the pan and simmer for 6-8 minutes until supple and tender. Meanwhile, fill a large bowl with ice-cold water. When the leaves are cooked, transfer them from the pan of simmering water to the bowl of ice-cold water using tongs, and leave them submerged for about 30 seconds. This will preserve the vibrant green colour. Lay the leaves on a clean towel or a couple of paper towels to dry completely.

If you are eating the wraps raw, just wash the leaves, pat them dry and start layering your filling ingredients.

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Blend the Kim chi with the mayonnaise just long enough to break up any really large chunks of vegetables in the Kim chi – the mixture doesn’t have to be completely smooth.

Spread the center of each leaf with ½ the hummus, ½ the mayonnaise, and ½ the pickled onions. Divide the remaining ingredients between 2 large leaves.  Fold in the ends of the leaves and tightly roll up as tightly as you can – like a burrito. Cut in half and eat – with plenty of napkins close by!!

If you chose raw collard leaves, it will be tricky to fold in the ends of the leaves to roll them up burrito style. Just wrap the filling as best you can and enclose the bottoms in a napkin or piece of parchment paper, and hold onto the wrapped end to eat. 

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