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Plants for Human Health Institute 
STEM Education
Plants for Human Health Institute

Rainbow Collard Wraps

January 24, 2018

This wrap has crunch and is packed with a full color palate of phytonutrients and flavor. If rainbows are too elementary for your students, let them be artist and build their on fresh creation. Make a face (maybe YOUR face), or a geometric pattern. Traditionally cooked southern collard greens, wilted and served with vinegar, may not be a kid favorite, but this collard wrap will help students see collards in a whole new way. (Did anyone else read that in the voice of Pete the Cat?)

Rainbow Collard Wraps

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Ingredients
  

  • 6-8 leaves raw or blanched collard green *blanching optional
  • 10 oz. container hummus any flavor
  • 1 small red cabbage shredded
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 cup shredded carrots
  • 1 avocado sliced
  • 10-12 slices deli turkey cut into strips
  • 1/2 cup dried cranberries
  • 2 tsp salt for blanching
  • 1 tbsp apple cider vinegar for blanching

Instructions
 

  • Rinse collard leaves.
  • With a paring knife or vegetable peeler, shave away most of the thick backbone stem of the collard leaf so that it will bend easier.*
  • Lay the collard leaf on a clean flat surface and spread the hummus (approx. 3 tbsp per wrap) over the leaf, leaving a 1-inch border around the edge.
  • Starting with the stem end, working toward the outer edge, layer the vegetables, turkey and cranberries, forming colorful stripes, much like a rainbow.
  • Fold the sides of the leaf inward like a burrito, covering the ends of the rainbow, and begin rolling from the stem end.
  • Cut the wrap in fourths, and enjoy!
  • Substitute your favorite raw fruits and veggies to create your own unique rainbow wrap.

Notes

*Blanching softens the collard leaves and makes them easier to roll. It also tames the bitter taste often associated with greens. To blanch the leaves, bring a large pot of salted water (1 tsp salt) to a boil. Fill a second large bowl with ice water, 1 tsp salt and 1 tbsp apple cider vinegar. Place the collard leaves, one at a time, in the boiling water for 30 seconds. Remove the leaves and place directly in the ice water for 20-30 minutes. Wrap blanched leaves in a paper towel and refrigerate until ready to use.