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How to Make Blanched Collard Wraps (Video Demo and Recipe)

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By Molly Patrick

Apr 27, 2019,

I preface this post with the simple fact that I love tortillas.

I grew up in New Mexico, of course I love tortillas. Heat up a nice whole wheat or sprouted wheat tortilla, spoon some yummy cooked pinto beans down the middle, throw on some avocado, brown rice and salsa, wrap that fucker up and proceed to smother with red or green chili sauce—and boom! You have, what I consider to be, one of the perfect meals.

As you watch my demonstration below about how to make a wrap out of blanched collard greens, know that my love for wheat tortillas hasn’t gone anywhere. I haven’t gone gluten free, I’m not moving to a yoga commune, and I have zero plans to change my name to Nag Champa.

I just really like blanched collard leaf wraps. They are full of nutrients and they’re fun to eat. Sometimes they fall apart and that’s okay. If you follow the instructions in my video they will fall apart less.

Were you inspired to make a blanched collard leaf wrap? Here is a recipe to start you off. Make it and then come back and let me know how it went in the comments below!

Blanched Collard Wrap

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Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Instructions

Blanch your collard greens and then lay them out on your cutting board, making sure that no holes are visible (watch video for a visual of this).
Layer your ingredients down the middle of the collard leaves and then tuck in both ends so they are snug. Roll the wrap like a burrito, pulling the ingredients towards you as you wrap it away from you. Devour!

Notes

You can use different ingredient combos, this is just what I had in my fridge that sounded yummy. Once you know how to blanch and wrap the collard greens you can play around with different fillings.

Click here for a super easy brown rice recipe.

Click here for a delicious and fast hummus recipe.

Click here for a yummy dressing.

Wishing you a happy week. May it be filled with loving what you love.

Molly

collard greens

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Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.

15 Comments

Sue on April 27, 2019 at 9:34 am

So sorry to hear your news Luanne and Molly…warmth and thoughts to you both from the UK. x
On a brighter note I’m loving the meal plans, just ticking off my ingredients for my first Ever week if batching. How exciting !

Reply
Maggie on April 27, 2019 at 9:45 am

I’ve been making these all week. SO FREAKING GOOD. They’re going to be a new staple!

Reply
- Molly Patrick on April 27, 2019 at 10:46 am
  
  So glad you like them!
  The photographs are beautiful! Thank you for sharing your talent with us.
  xo
  Molly
  
  Reply
Marijke Rottiers on April 27, 2019 at 11:00 am

Now I need to look harder for collard greens because I want this in my life.

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Elyse Sokoloff on April 27, 2019 at 11:20 am

Tell Luanne I’m so sorry about her dad. Cancer sucks so hard. Much love to you two.

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Rachel on April 27, 2019 at 12:49 pm

Hi Molly! I have a suggestion(?) – or maybe a bad idea – for the holes in the collard greens: what if you took a softened rice paper wrap and layered that in over the holes? You know, the kind used for spring rolls. Wouldn’t that help keep everything contained? You could even cut the rice paper in half for more coverage if needed. What do you think?

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- Molly Patrick on April 27, 2019 at 2:51 pm
  
  Go for it!
  Sounds like it would work 🙂
  
  Reply
Brooke Shaffer on April 27, 2019 at 5:00 pm

Sending LOADS of healing energy to Luannes father.All of you will be in my thoughts. Love the new kitchen! Thanks for the sweet recipe video. You must do more of these. What crystals are you wearing on your right wrist? Kindly Brooke Shaffer

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- Molly Patrick on April 27, 2019 at 5:08 pm
  
  Thank you Brooke!
  I am wearing various stone and bead bracelets that I got here in Hawaii.
  xo
  M
  
  Reply
Lesley Wilson on April 27, 2019 at 8:43 pm

Looks and sounds amazing. I’m in Melbourne, Aust. Is silverbeet the same veg? Sending love and blessings. Lesley.

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- Bunky on April 29, 2019 at 3:54 pm
  
  Silverbeet is what Americans call Swiss Chard. Collard greens are a heartier, cabbage relative that are very stiff loose leaves as opposed to headed cabbage. I think the equivalent would be using the outer leaves of a cabbage and using the same process to make them softer.
  
  Reply
Tammy Snowden on April 28, 2019 at 7:52 pm

Thanks for the video. I was doing it wrong and only using one collars as a wrap. No one it was breaking so. Duh!

My heart breaks for you and LuAnne. Cancer sucks. I lost my father from lung cancer 11 years ago. You guys will be in my thoughts and prayers.

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- Julia on April 30, 2019 at 6:40 am
  
  Me too. I only did one collard and did so-so with them. Doubling or tripling up–I’m going to have some great wraps now. I should have thought of it really!
  
  Reply
Gina Marie on July 23, 2022 at 4:32 pm

hello! I’d love to know where the strainer you used in the video came from? I’m in the market for a new one. Thank you for the awesome tutorial. I’m going to try wraps tonight!

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- Stephanie from Team Dirty on July 25, 2022 at 9:48 am
  
  Hi Gina,
  
  I asked Molly and she says she bought it at Ross Dress for Less a few years ago. 🙂
  
  We hope you’re able to find a similar one and that you enjoy those wraps.
  
  Cheers,
  Stephanie
  
  Reply