Collard Greens are rich in calcium and the wraps made with these greens are extremely good for the body. This is a great meal to have for summer and they are surprisingly filling. The tangy chutney makes this wrap extremely tasty.
Ingredients for The Cool Collard Wrap:
- Red bell Pepper Chutney, as required according to your taste
- Cashew / Almond Nut butter, 1 Tbsp
- Collard Green Leaves, large, 4
- Hass Avocado, 1, scooped and chopped up
- Mozzarella Cheese, 3 large balls, shredded by hand
- Tomato, 2 large, seeded and chopped lengthwise
- Water Cress leaves, handful, washed and chopped finely
- Honey, 1 Tbsp
- Lemon Juice, 1 Tbsp
- Freshly cracked Pepper, as required (optional)
- Sea Salt, as required (optional)
- Red Onion, chopped lengthwise, 1/4 (optional)
Method:
Stuffing:
In a large bowl, combine avocado pieces, chopped tomatoes, mozzarella cheese shreds, chopped water cress leaves, and red onions.
Add honey, lemon juice, salt, and pepper.
Mix well to coat evenly.
Preparing the Wrap:
Wash Collard Greens well.
Cut the stalk off, turn the leaf over and with a sharp knife even out the thick stem in the back of the leaf.
Take filtered water in a large tray. Submerge the leaf in the tray and microwave for 4 minutes on 100% power.
Microwaves vary, so please adjust accordingly.
The leaf should look bright green upon cooking. Carefully drain the water and soak for a minute in ice cold water.
Drain ice water, and gently pat the leaf dry taking care not to tear the cooked Collard.
Skip the Microwaving to keep the dish raw.
Remember that Collard Greens are very chewy and cooking in the Microwave softens it up and makes it easy to eat.
Raw Food enthusiasts can heat the food in an oven for upto 110 degrees until the leaf softens.
Carefully spread 1/4th Tbsp of Almond Butter lengthwise along the leaf.
Now spoon desired amount of chutney next to the Almond Butter.
Heap the Stuffing covering the almond butter an Chutney.
Fold the leaves from the corners toward the center.
Start at the tip of the leaf and carefully roll until the wrap is formed.
This can be put in the fridge to cool it up even more.
Serve with more chutney and enjoy!
Red bell Pepper Chutney:
- Red Bell pepper, large, 1/2
- Walnuts, 6
- Flax seed powder, 2 Tbsp
- Honey, 2 Tbsp
- Red Chilli Flakes, according to taste
- Salt, as required
- Mayonnaise, 5 Tbsp
- Lemon Juice, 1 Tbsp
Chop the red bell pepper and microwave it for 3 minutes on 100% power.
Once cooled, put the peppers in the food processor with the rest of the ingredients and grind until chutney is formed.
Taste test and adjust accordingly.
These cool wraps make a very filling lunch / dinner / snack.
A great way to bring in summer, Enjoy!
Sending this to MEC-Calcium rich food event by Srivalli and Lakshmi.
