Nutty Collard Fruit Wraps (makes 1 wrap)
Recipe by Tracy Childs
You won’t believe the ease and versatility of making a delicious snack or breakfast from a simple collard! They are low in calories and high in many nutrients including a great source of plant-based calcium! Our favorite fillings for this wrap include peanut butter and bananas, but many combinations will work great. For a different texture, you can dip the wrap in boiling water for about 10 seconds before removing the stem and filling.
Ingredients
- 1 collard leaf washed and dried, center stem removed and thinned to create a flat surface
- 1 teaspoon to 1 tablespoon nut or seed butter
- 1 tablespoon Raw Berry Compote
- Sprinkle of cinnamon and/or nutmeg
- Sprinkle of ground flax seeds and/or hemp seeds
- Sprinkle of rolled oats or your favorite granola about 1 teaspoon to 1 tablespoon
- Sprinkle of raisins or fresh or frozen thawed berries
- ½ to 1 banana or several apple slices depending on the size of the collard
Instructions
- Lay the leaf flat and thin center stem and cut off the protruding portion.
- Thinly spread the leaf with nut butter, and sprinkle with cinnamon, seeds, oats and raisins.
- Add the banana (you may need to cut the banana length wise to make it thinner for small collard leaves) or apple slices, then top with berries if using.
- Fold the short end of the collard green over the filling and begin to tightly roll up the collard until you reach the end. Lay the wrap seam-side down on a plate.
- Enjoy!
Notes
CHEF’S NOTES:
You can use frozen banana slices in these – they taste incredible!
These can be made ahead and stored for a couple of days as a quick breakfast or on-the-go snack. Simply keep them well chilled in an airtight container. Some of the oils from the nut butter may show through the collards, but that’s OK. Using the rolled oats tends to minimize this.
You can use frozen banana slices in these – they taste incredible!
These can be made ahead and stored for a couple of days as a quick breakfast or on-the-go snack. Simply keep them well chilled in an airtight container. Some of the oils from the nut butter may show through the collards, but that’s OK. Using the rolled oats tends to minimize this.
Tried this recipe?Let us know how it was!