Lunches — By Ben on 11 June 2008
Collard Greens Wraps

Before I went away for awhile I posted this picture and asked my readers to guess what it was. I got all kinds of responses, from tamales to vine leaves. Those were very creative and interesting guesses, but I am sorry to inform that nobody guessed what it was, although many were close. This lunch was a spicy chicken and quinoa collard greens wrap.

It was one of those days when my fridge was getting empty and I needed ideas for something tasty, filling and healthy. Now, that is a challenge when pasta and pizza are the first options that come to mind. Fortunately I came across this recipe and that gave me the idea for this dish.

Collard greens turned out to be excellent for wraps and there are so many possibilities for fillings. This time I filled them with tinga de pollo (shredded chicken cooked in red salsa) and quinoa. To make tinga de pollo you need shredded chicken, Roma tomatoes, onion, garlic, salt, chipotle adobado peppers and vegetable oil. Saute the chicken and the cooked quinoa in the vegetable oil. Blend the rest of the ingredients with just a little bit of water, the salsa has to be thick. Add the salsa to the chicken and cook for 10 minutes.

I prepared the leaves by cutting the thick part of the stalks and dropping them in boiling water until they got soft and changed color to a intense green. I then drained them. When the filling was ready I put some on the leaves and wrapped them up like burritos. I then baked them for 10 minutes with some olive oil and Parmesan cheese. It was a very delicious lunch and one that I will make again, no doubt.

Any ideas on what to use for my next collard greens wraps?

Buen provecho!

Update June 30th, 2008: I just realized I haven’t sent an entry to the food event Fat Chefs or Skinny Gourmets that I am co-hosting with my lovely friend Ivy. If you haven’t sent an entry yet, you still have time to make something healthy and blog about it. Check out the rules here.

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(24) Readers Comments

  1. This is a great idea, Ben!

  2. what a fantastic idea!
    I wonder if chard would work..I have alot of it in the garden.

  3. Its a very unique looking dish. Can one substitute with veggie stuffing?

  4. jeje now there’s a thought, fill ‘em with tamale masa. In colombia they have tamal wrap in banana leaf, a bit differnt. Encantada de aber hallado este web amigo!

  5. This is an awesome idea! I will be trying this out for sure. We have collards in our garden :)

  6. THIS is so creative and looks super healthy! I bet you they taste great cold the next day w/ a dollop of creme fraiche or sour cream.

  7. Fantastic! I never would have thought of collards for wraps. And I am a big fan of quinoa. I will make this, for sure.

  8. Thank you so much! I get collards weekly from my CSA all winter and was looking for a new way to use them. I just had this for lunch and it worked out perfectly!

  9. Pingback: AfricanKelli » Blog Archive » Tart

  10. Does anyone have a recipe for mushroom filled tamales?

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