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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 Method Notes

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

Method
 

  1. Rinse collard leaves.
  2. 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.*
  3. 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.
  4. Starting with the stem end, working toward the outer edge, layer the vegetables, turkey and cranberries, forming colorful stripes, much like a rainbow.
  5. Fold the sides of the leaf inward like a burrito, covering the ends of the rainbow, and begin rolling from the stem end.
  6. Cut the wrap in fourths, and enjoy!
  7. 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.