Greens…most of us know we should be getting more of them in our diet, but if you’re anything like me, that can be difficult to figure out sometimes! Cooked greens are a good thing (like Cajun Collard Chips), but eating raw veggies and leafy greens is even better for you since more of the vitamins and minerals are spared from the cooking process.
To be completely honest, I don’t like washing lettuce or other greens – I guess I am a bit lazy that way! I like flat collard greens since they aren’t too painstaking to clean, plus they make great wraps for snacks and lunches! They are thick but flexible, and collard greens aren’t bitter like some other leafy greens.
The best way to use the collard greens as a wrap is to cut or score the thick center rib to make the leaf more flexible. You can also put some shallow, horizontal cuts in the rib as well to help it roll nicely.
The Turkey Collard Wraps are really yummy on their own, but it is always nice to have something to dip your wraps in. The Tahini Basil Ranch Dressing is extremely easy to make and very healthy! In this recipe I used the Joyva tahini which separates.
I pour off the oil to leave behind a super thick tahini paste, so the tahini I used was extra thick. If you are using another brand of tahini, adjust the water or milk in the dressing to get the consistency you want.