I’ll be honest: many meals that I’ve made come after staring into my fridge and pantry with the question “How do I use what I have to make a meal?” It’s like a Top Chef Quickfire Challenge, but with no timers, judges, or other chefs around. So… nothing like it.
But! You understand what I mean. I’ve got to take what’s there and make something satisfying and healthy. No running to the market, no giving up and calling for take out.
This week a bundle of collards were sitting in my fridge, waiting to be used. It’s been a little on the warm side for soup here (I know, #californiaproblems) so I settled on using the greens as a wrap.
The great win win win of collard wraps are many: Less carbs than a flour tortilla, more vegetables, more nutrients, less calories… Look for large circular leaves rather than narrower rectangular ones and you can have a wrap that’s more substantial.