Roasted Pepper Walnut Collard Wraps (Printable)
Fresh collard greens filled with creamy roasted pepper walnut dip and crisp vegetables for a nutritious Mediterranean-inspired meal.
# List of ingredients:
→ Roasted Red Pepper and Walnut Dip
01 - 1 cup roasted red peppers, drained
02 - 3/4 cup walnuts
03 - 2 tablespoons extra virgin olive oil
04 - 1 tablespoon lemon juice
05 - 1 small garlic clove
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon ground cumin
08 - 1/4 teaspoon sea salt
09 - Freshly ground black pepper, to taste
→ Wraps
10 - 4 large collard green leaves, stems trimmed
11 - 1 cup shredded carrots
12 - 1 cup cucumber, julienned
13 - 1 avocado, sliced
14 - 1/2 cup red cabbage, thinly sliced
15 - 1/4 cup fresh cilantro leaves (optional)
# Steps:
01 - Combine roasted red peppers, walnuts, olive oil, lemon juice, garlic, smoked paprika, cumin, salt, and pepper in a food processor. Pulse until smooth but slightly textured. Adjust seasoning to taste.
02 - Bring a large pot of water to a boil and fill a separate bowl with ice water. Blanch collard leaves for 30 seconds, then immediately transfer to ice water to stop cooking. Pat dry thoroughly with paper towels.
03 - Lay each collard leaf flat with the dark side facing down. Spread 2–3 tablespoons of the roasted red pepper and walnut dip in the center of each leaf. Layer with shredded carrots, julienned cucumber, sliced avocado, red cabbage, and fresh cilantro.
04 - Fold in both sides of each collard leaf and roll tightly from the bottom upward, similar to folding a burrito. Slice each wrap in half diagonally and serve immediately with any remaining dip on the side.
# Expert Advice:
01 -
- The smoky roasted red pepper and walnut dip creates this incredibly creamy texture that makes you forget you're eating something so wholesome
- You can prep everything ahead and assemble these wraps in minutes, making them perfect for busy weekdays or impromptu gatherings
02 -
- I learned the hard way that skipping the blanching step makes collard leaves tough and chewy, so don't try to cut corners here
- The dip actually tastes better after sitting in the fridge for an hour, so make it ahead if you can
03 -
- If your collard leaves have especially thick stems, use a vegetable peeler to shave them down until they're the same thickness as the leaf
- A tiny pinch of cayenne in the dip creates this subtle heat that makes everything taste more vibrant without overwhelming the delicate flavors