Gluten-Free Roasted Veggie Wrap in Collard Green

Ingredients

• 4 large collard green leaves, stems trimmed 4 large collard green leaves, stems trimmed
• 1 cup cooked rice, quinoa, or certified GF noodles 1 cup cooked rice, quinoa, or certified GF noodles
• 1 cup protein of choice (chicken, shrimp, tofu, chickpeas) 1 cup protein of choice (chicken, shrimp, tofu, chickpeas)
• 2 cups fresh vegetables of choice (e.g., bell peppers, zucchini, red onion) 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) 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing)
• 1 tbsp fresh lemon juice or rice vinegar 1 tbsp fresh lemon juice or rice vinegar
• 1 tsp sesame oil or olive oil 1 tsp sesame oil or olive oil
• 1 tbsp olive oil, for roasting 1 tbsp olive oil, for roasting
• 1/2 tsp salt, for roasting 1/2 tsp salt, for roasting
• 1/4 tsp black pepper, 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 certified GF noodles, cook them according to package directions until tender. Cook or prepare your chosen protein, ensuring any seasonings or sauces used are verified 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

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Salt grated zucchini, let it sit 10 minutes, then wring dry for even better moisture control.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.