Fire up the grill and open up your spice cabinet. These Moroccan-inspired wraps are crazy good and are easier than you think!
What’s great is that these wraps are fairly customizable and the fillings can vary according to the seasons, dietary preferences, taste, etc. Here’s the basic formula:
Collard or Swiss chard leaves, stems shaved down and tenderized
Flavorful spread (hummus and smokey ketchup are great with this spice mix)
Roastable/grillable vegetables for the rub
Protein (tempeh, tofu, bacon, chicken, etc.)
Fresh raw vegetables, sprouts and/or herbs
Lime or lemon to squeeze on the filling before wrapping
What I love about collard wraps is that they have tons of flavor and are satisfying, but they’re not carb bombs and they don’t get soggy like wheat wraps do over time- perfect for meals on the go!
The spice mix is great to have on hand for nights when you need to throw something quick together, so feel free to scale up the recipe as many times as you’d like. On a busy night, just grab some vegetables and a protein from the fridge, give them a rub with the spices, oil and a little honey before grilling/roasting and bam, you’ve got dinner.
What you need:
For the spice rub:
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne
Vegetables for grilling/roasting (onion, carrots, beets, zucchini, scallions, eggplant, etc.)
Avocado oil or other high flash point oil, such as canola or grapeseed.
Maple syrup or honey
Large collard leaves
Raw vegetables for freshness (cucumber, avocado, tomato, jicama, daikon, sprouts, cilantro, etc.)
Sweet pepper hummus, smoky ketchup or other flavorful spread
What to do:
Mix together spices in a small bowl. Coat vegetables for grilling/roasting with spice mix, oil and a bit of maple syrup or honey. Roast at 450 degrees Fahrenheit until browned or grill on medium-high for nice grill marks.
Meanwhile, prepare raw vegetables by cutting into batons. Rinse and pat dry any herbs.
Sear the tempeh bacon in a wide pan with a little oil over high heat.
To prep the collard leaves, shave the stems by flattening your knife (sharp side towards the bottom) against the leaf and working your way to the bottom. Tenderize what’s left of the stem by banging with the back of your knife.
Once the vegetables and tempeh are cooked, make the rolls by smearing hummus (or other spread) and layering cooked vegetables, tempeh and raw vegetables. Squeeze some lime and begin to roll as you would a burrito. Cut the rolls in half and serve with lime wedges.