Collard Green Mexican Wrap Recipe

Name: Collard Green Mexican Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 red onion, thinly sliced; 1 tablespoon sugar; 1 tablespoon red wine vinegar; 1 tablespoon water; 4 collard greens, stem trimmed and shaved down; 1/2 avocado; lime or lemon juice; salt and pepper; Dash cayenne pepper; 1 cup greens; 1/2 tomato, diced; 1 cup thinly sliced red cabbage; 1 radish, thinly sliced; 1 cup shredded and cooked chicken; 4 tablespoons queso fresco or cotija; 2 tablespoons chopped cilantro

Servings: persons

1/4 red onion, thinly sliced
1 tablespoon sugar
1 tablespoon red wine vinegar
1 tablespoon water
4 collard greens, stem trimmed and shaved down
1/2 avocado
lime or lemon juice
salt and pepper
Dash cayenne pepper
1 cup greens
1/2 tomato, diced
1 cup thinly sliced red cabbage
1 radish, thinly sliced
1 cup shredded and cooked chicken
4 tablespoons queso fresco or cotija
2 tablespoons chopped cilantro

1
Pickle the onion: Combine the onion along with the sugar, vinegar and water in a pan. Once it boils, cook for a couple minutes, stirring, until liquid begins to reduce. Transfer to a bowl and set aside. Once cooled and ready to use, drain the onions from the liquid.
2
Blanch the collard greens: Prepare an ice bath in a large bowl and keep it nearby. Boil a pot of water on the stove. Cook one leaf a time for 30 seconds each, using tongs to remove from the water and immediately move to the ice bath. Once cooled, pat dry and set aside.
3
Scoop out the avocado and mash it in a bowl with citrus juice, salt, pepper and a dash of cayenne pepper, mixing together.
4
Assemble the wraps: Lay out one collard green leaf on your work surface, or all 4 if you have the room. Spread a quarter of the avocado mix in a rectangle in the middle of the leaf, parallel to the stem. Top with a quarter of the remaining ingredients (pickled onions, tomato, cabbage, radish, chicken, cheese and cilantro). Fold ends over mixture and wrap like a burrito to seal. If not eating right away, wrap in foil or saran wrap and refrigerate. Repeat with remaining leaves.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 red onion, thinly sliced, 1 tablespoon sugar, 1 tablespoon red wine vinegar, 1 tablespoon water, and more.

Yes, Collard Green Mexican Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Collard Green Mexican Wrap

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