Collard Burrito Wrap

By Jen Paleracio | January 19, 2018 |

I had fun making these Collard Burrito Wrap!

I made the Chile Lime Rice and use Greek Yogurt instead of sour cream. I also added avocado for a creamy texture, nice bite with the fresh collard green leaves.

 

Recipe for the Chili Lime Rice

 

Jen Paleracio
5 from 1 vote
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Ingredients
  

  • 4 cups cooked brown rice
  • 1 15 oz. black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 red bell pepper, seeded and small diced
  • 2 garlic cloves, minced
  • 1 yellow onion, chopped
  • cilantro, for garnish
  • 2 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Juice of one lime
  • salt and pepper to taste

Instructions
 

  • Heat a pan with oil, saute garlic and onion. Add bell pepper, corn, beans, stir to mix. Season with chili powder, smoked paprika, salt, and pepper, stir to combine, cook until veggies are tender.
  • Add the rice and lime juice, stirring frequently until the rice is well heated. Garnish with cilantro. Set aside.

 

 

 

 

Recipe for the Collard Wrap

 

Jen Paleracio
5 from 1 vote
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Ingredients
  

  • 8 collard leaves, washed and trimmed, make sure they're pliable
  • 1 Roma tomato, thinly sliced
  • 1 avocado, pitted and thinly sliced
  • 1 cup lettuce, shredded
  • 1/4 cup Greek yogurt

Instructions
 

  • Roll the collard burrito one at a time. Lay the collard leaf on a flat surface or use a wooden cutting board. 
  • Start at the upper portion of the leaves. Fill each leaf with rice (about 1/4 cup), if using large leaves, fill with more rice. Add avocado, lettuce, tomato, and Greek yogurt. 
  • Roll from the top, when you reach the middle, fold the two sides of the leaf and continue rolling. Secure the wrap, cut in half. 

 

 

 

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Posted in Mains, Recipes

4 Comments

  1. Bosede Enyiema on January 19, 2018 at 11:11 am

    5 stars
    AWESOME RECIPE….. WOW! I love, love burritos. I recently decided to diversify my veggies and wanted to start incorporating collard greens into my diet. This is a perfect combo. Can even see my hubby eating this. Thanks for sharing JEN!



    • Jen Paleracio on January 19, 2018 at 7:20 pm

      You’re welcome! I’m glad you’re eating more greens.



  2. Patricia De la T on January 19, 2018 at 5:53 pm

    Thank you for sharing your recipes!

    I never have enough time to cook because of my job but I hope sooner I can try them.



    • Jen Paleracio on January 19, 2018 at 7:19 pm

      Thank you for taking the time to view the recipe. I hope you’ll try this recipe – when you get a chance and let me know what you think.