There are plenty of recipes out there for this tortilla-less take on a burrito, and like a burrito, you can customize the fillings in myriad ways that suit most any dietary preference. All you have to do is quickly blanch your collard leaf and you’re ready to get started.
At a recent Georgia Organics lunch we improvised a few different takes. This stunning photo is of my wrap, which was filled with a farro salad I’ve been trying to finish all week (farro, red onion, tomatoes, feta, cilantro), a cucumber, and some goddess salad dressing. Other coworkers filled their collard wraps with onions, cucumber, carrots, tomatoes, and an apricot chipotle sauce we happened to have on hand.
Fun fact I couldn’t work in anywhere else in this post: did you know in New Zealand collards are called “Dalmatian Cabbage“?