Gluten-Free Roasted Veggie Wrap in Collard Green

Ingredients

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• 4 large collard green leaves, stems trimmed
• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 cup protein of choice (chicken, shrimp, tofu, chickpeas)
• 2 cups fresh vegetables of choice (e.g., bell peppers, zucchini, red onion)
• 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop
• 1 tbsp olive oil, for roasting
• 1/2 tsp salt, for roasting
• 1/4 tsp black pepper, for roasting

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the fresh vegetables with 1 tablespoon of olive oil, salt, and pepper, spreading them in a single layer on the prepared baking sheet. Roast for about 15-20 minutes, or until the vegetables are tender and slightly caramelized, checking for a pleasant aroma and softened texture.
2. 2 While the vegetables are roasting, prepare your base and protein. If using rice or gluten-free noodles, cook them according to package directions until tender. Cook or prepare your chosen protein, ensuring any seasonings or sauces used are labeled gluten-free, aiming for a cooked and flavorful result.
3. 3 Prepare the collard green leaves by carefully blanching them in boiling water for about 30-60 seconds, just until they become pliable and a vibrant green color. Immediately transfer them to an ice bath to stop the cooking process, then gently pat them dry with paper towels to remove excess moisture.
4. 4 In a small bowl, whisk together the gluten-free sauce, lemon juice or rice vinegar, and sesame oil or olive oil to create your dressing. Taste and adjust seasonings as needed for a balanced, zesty flavor.
5. 5 Assemble the wraps by laying a blanched collard green leaf flat. Spoon a portion of the cooked rice or noodles onto the center, followed by the roasted vegetables and your protein. Drizzle generously with the prepared dressing, then carefully fold the sides of the collard green leaf inward and roll it up tightly to create a secure wrap. Repeat with the remaining ingredients and serve immediately for the best texture and flavor.

Nutrition (per serving)

Tips & Notes

• Shave down the thick center stem of each collard leaf with a paring knife so it rolls without cracking.
• Pat the blanched collard leaves dry so the wrap holds together.
• Roast the vegetables until browned at the edges for more flavor in the wrap.

Common questions