Turkey and Hummus Collard Wraps with Coconut Curry Sauce

 

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[I made these adventure-friendly Turkey and Hummus Collard Wraps for Earth Fare!]

You guys, I’m really into collard wraps! I’ve made them before with a cashew honey mustard sauce, but for some reason I’ve been neglecting collard wraps from my life lately. 

But I’m back at it with these rolled-up rainbow rainbow beauties 🌈.

The Coconut Curry Sauce 

Let’s jump right into the sauce, because dipping into a creamy condiment is usually a good idea. Especially when it involves good for you ingredients like coconut milk, almond butter, and THAI RED CURRY PASTE. 

The curry paste is a favorite of mine. Packs a huge punch of flavor and can be transformed into so many other yummy kitchen experiments. 

So basically we’re mixing up those 3 things with a little Coconut Aminos and a touch of honey. 

Set your sauce in the fridge to chill out and let the flavors really get comfy and cozy with one another. 

Then we move right onto the collard wrap

This is basically a cut, fill, and roll type of situation. 

I suggest gathering all of your ingredients, chopping them up, and making an organized little filling station. (Its pretty AND efficient.)

Once that’s ready and colorful as ever, get your collard leaves prepared. 

I suggest taking a paring knife and cutting the thick stem down a little bit to be thinner. This helps the rolling process and makes for a tidier collard wrap. 

Just be careful not to pierce the leaf. BUT If you do, don’t sweat it too much. It happens to the best of us. 😎

It will all end up getting rolled together and taste just as delicious. 

You can quickly blanch your collard leaf in hot water to help it roll better. But not mandatory. 

Layer your ingredients (starting with a luscious schmear of hummus). I used Roots Original flavor. Don’t pack them too full, or you’ll regret it when it comes to rolling. 

(Wish I could take this advice when it comes to packing my luggage for Greece in August) 

Then you just fold in the outer edges towards the middle, and begin to roll! When you get to the end, you can secure with a toothpick. 

Then slice, and behold the turkey and hummus collard wrap cross-section. 

If you’re brave, you can try holding both sides up in one hand and snapping a pic for insta. Warning: this may result in collard wrap casualty. 

Some Tips for the Perfect Collard Wrap Experience 

1. These are great make-ahead eats, and perfect for taking with you on outdoor adventures. If you blanch, be sure to dry the leaves off very well so they don’t get soggy on the journey. (just that word itself kills me.) 
2. The blanching is not a big deal, if you’re nervous about it. Simply heat up an inch of water in a wide pan and set the leaves in for literally 2 seconds. Remove with tongs and run under cold water, or dunk in an ice bath if your life is more organized than mine. (Blanch after you’ve trimmed the stem.)
3. I like to wrap these in foil—like a burrito. It helps to keep everything nice and relatively neat when you’re eating them.
4. If you’re taking the wraps with you–on a hike or a lake day perhaps–put the dressing in a small container and pack a tiny spoon for drizzing. 
5. DON”T FRET if your first wrap isn’t picture perfect. By the second roll, you’ll be a pro collard wrapper. 👍

And there you have it, kids! an easy, healthy lunch that will keep your taste buds excited, but won’t weigh you down. Just what summer is asking for. 

PS If you make these, please snap a pic and tag me on Instagram! Seeing your creations makes my day! 

Turkey and Hummus Collard Wraps with Coconut Curry Sauce

June 21, 2017

by Allyson

Category Recipes Vegetarian

Persons

4

Ingredients

For the wraps

• 4 large collard green leaves
• ¾ pound sliced turkey
• ½ cup hummus
• 1-2 carrots, grated
• ½ bell pepper, sliced thinly
• 1 zucchini, sliced thinly
• ½ avocado, sliced
• Sprouts
• ½ cup thinly sliced red cabbage

For the Sauce

• ½ cup Earth Fare organic full-fat coconut milk
• ¼ cup almond butter
• 2 teaspoons red curry paste
• 3 teaspoons Coconut Aminos (or low sodium soy sauce)
• 1 teaspoon honey
• Pinch of salt*

Instructions

1. Mix all ingredients for the sauce together until smooth and reserve.
2. Cut the stem from the bottom of the collard leaf. Then, using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flat with the rest of the leaf (careful not to pierce the leaf) This will help the leaf roll better.
3. Blanch the collard leaves by dipping them into very hot water and immediately into cold water. (This step is optional but also helps the collard leaves roll better). Dry the leaves well and begin assembling.
4. Lay the collard leaf flat. Spread 1-2 tablespoons of hummus onto the center of the leaf and then add several turkey slices. Continue with the sliced veggies and sprouts.
5. Fold the right and left sides of the leaf in towards each other, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks and slice down the center.

Notes

Depending on whether your almond butter is salted, you may need more salt or none at all. Adjust for your taste.

© 2024 This recipe was developed with lots of love. I hope you enjoy it!

2 responses to “Turkey and Hummus Collard Wraps with Coconut Curry Sauce”

1. Lunchtime perfection. These look absolutely IN.CREDIBLE.

   Reply

   • Thanks Karly! They are on our weekly rotation right now for sure!

     Reply

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