Sunny Collard Wraps
4 weeks ago

Sunny Collard Wraps

Our Sunny Collard Wraps are the holy grail of a satisfying lunch: They’re healthy AND delicious. First, we used collard greens as tortillas. These cruciferous vegetables are filled with health-promoting antioxidants, and they have a muted, earthy bitterness that makes a perfect backdrop for the other bold flavors. Collards are sturdy, too. They hold their shape when used as wraps [read: the salad won’t seep through and stain your shirt] and they are brawny enough to be dipped in hummus or tzatziki (which, by the way, is a great way to eat these wraps).

We filled our collard greens with salty tamari, hearty brown rice, Fresh Express Sunflower Crisp Chopped Salad and flaky nutritional yeast, which adds an umami punch. The flavors are so bold and satisfying you will forget how healthy they are after the first bite.

4 servings
Preparation time: 10 minutes
Cook time: 45 minutes


4 large collard green leaves, washed and stems trimmed
2 cups water
1 cup short grain brown rice, uncooked
½ cup raw sunflower seeds, soaked in 2 cups water overnight
1 tablespoon reduced sodium tamari
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 bag Fresh Express Sunflower Crisp Chopped Salad Kit


  1. Fill a large sauté pan with 2 to 3 inches of water and bring to boil. Lightly blanch the collard leaves one at a time in hot water for no more than 30 seconds each leaf. Cool on paper towels.
  2. In a small saucepan, bring 2 cups of water to a boil, then add the brown rice. Once the water starts to boil again, turn the heat to low, cover and let the rice simmer for 20 minutes. Then turn off the heat and allow the rice to sit, covered, for 15 minutes.
  3. Drain the sunflower seeds and place them in a medium-sized bowl. Add the cooked rice, reduced sodium tamari, olive oil and nutritional yeast. Stir to combine. Prepare the salad kit according to the instructions.
  4. Place the collard leaves on a flat surface. Remove the thick part of the stems, leaving the leaves shaped like lily pads. Spread 1 cup of the rice mixture and 1 cup of the Fresh Express Salad mixture on the trimmed stem end of each collard leaf. Wrap by folding the sides in, then rolling up as you would a burrito. Repeat with remaining collard leaves.

Optional: Serve each with ¼ cup tzatziki on the side.

This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.