Collard greens and rice is a southern girl’s favorite so naturally an on the go Collard Greens & Rice Wraps recipe would be on the horizon. Growing up near Charleston SC, my mom cooked rice just about every day. Of course we had the occasional mashed potatoes, but honestly dinner just wasn’t dinner without some rice on the plate. If you haven’t noticed yet, I LOVE Asian influences! Probably because I learned to eat rice just as much as most Asians do growing up the way I did. It’s something I truly appreciate.
My love for rice helps me maintain a healthy lifestyle because I’m not afraid of carbs and you shouldn’t be either. Embrace carbs and add lots of other healthy greens and veggies and you’ll be good to go!
The dipping sauce for these wraps is what really brings it all home. The best thing about these Collard Greens & Rice Wraps is that you can eat as many as you like to get full and I doubt you’ll break 500 calories. Filling up on fiber is the best way to go and the best thing about this vegan, plant based lifestyle.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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- 1/2 cup tomatoes
- 1/4 cup jicama
- 1/4 cup prepared BBQ sauce
- 2 tbsp sweet chili sauce
- 2 tbsp cilantro
- 1/2 tsp sesame oil
- 4 cups kosher salt cooked
- 12 large collard green leaves center stem removed
Ingredients
Zesty Gochujang Sauce
Collard Greens & Rice
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- Make sauce by mixing all sauce ingredients in a bowl until well combined and set aside
- Clean collard green leaves and remove the center stem from the collared green leaves by scoring down the side of the lower bulky part of the stem
- Bring 1 quart of water to a boil and reduce heat to simmer
- Blanch collard green leaves, 3 at a time, by placing leaves in the water for about 1 minute
- Serve by filling the leaves with rice and pinching in the sides to create burrito type wrap. Serve with the dipping sauce on the side & Enjoy!
