Whipped Feta Roasted Carrot Wraps (Printable)
Collard wraps with whipped feta, roasted carrots, spinach, cucumber, and fresh herbs for a vibrant meal.
# List of ingredients:
→ For the Roasted Carrots
01 - 4 large carrots, peeled and cut into thin strips
02 - 1 tbsp olive oil
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp sea salt
06 - 1/4 tsp black pepper
→ For the Whipped Feta
07 - 1 cup (150 g) feta cheese, crumbled
08 - 1/3 cup (80 g) Greek yogurt
09 - 2 tbsp olive oil
10 - 1 small garlic clove, minced
11 - Zest of 1 lemon
12 - 1 tbsp lemon juice
13 - Freshly ground black pepper, to taste
→ For the Wraps
14 - 4 large collard green leaves, stems trimmed and thick center vein shaved
15 - 1 cup baby spinach
16 - 1 small cucumber, julienned
17 - 1/2 cup shredded purple cabbage
18 - 1/4 cup fresh dill, chopped
19 - 1/4 cup fresh mint leaves, chopped
# Steps:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a bowl, toss carrots with olive oil, cumin, smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.
03 - Roast for 20–25 minutes, turning once, until carrots are tender and slightly caramelized. Let cool slightly.
04 - While carrots roast, combine feta, Greek yogurt, olive oil, garlic, lemon zest, lemon juice, and black pepper in a food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
05 - Prepare collard leaves by blanching them in boiling water for 30 seconds, then immediately transferring to ice water to soften. Pat dry.
06 - Lay each collard leaf flat. Spread a quarter of the whipped feta mixture down the center. Top with a layer of spinach, roasted carrots, cucumber, cabbage, dill, and mint.
07 - Fold in the sides, then roll up tightly from the bottom to form a wrap. Slice in half if desired. Serve immediately, or wrap tightly and refrigerate for up to 2 days.
# Expert Advice:
01 -
- The whipped feta alone is worth making, and you will catch yourself eating it off a spoon
- Roasting the carrots transforms them into something sweet and smoky that feels completely indulgent
02 -
- Over blending the feta makes it too thin and it will seep out of your wraps
- Soggy collard leaves will tear, so dry them thoroughly after blanching
03 -
- Room temperature feta whips more smoothly than cold feta straight from the refrigerator
- Extra lemon juice at the end makes all the difference between good and unforgettable