In this episode of Abbey’s Kitchen, Abbey wants to talk about her new found obsession when it comes to lunch hour: Collard Green Wraps. Traditionally, Abbey is a total salad girl. Abbey’s pretty sure it is her professional responsibility as a Dietitian to love salads, but sometimes Abbey doesn’t feel like packing a fork, and sometimes Abbey’s on the go and needs something that is really easy and accessible. So collard green wraps, are a one-hand wonder and Abbeys got three delicious flavour variations that are all vegan, all gluten free and low carb so they are totally great for refueling during the day.

Let’s do this!

0:50 First up, Abbey is making the Sweet Potato and Apple Collard Green Wrap. Remove the thick stalk from the center of the collard green and lay one shiny side down and overlap the sides to cover the gap. Then lay another one upside down on top of it so you have a double layer. Add Dijon mustard, cooked sweet potato, shredded beets, red cabbage, red apple and some crushed walnuts. Tuck in the sides and roll the whole thing together into a nice tight wrap. Cut in half and enjoy!

1:34 Next up, Abbey is making the Black Bean and Avocado Collard Green Wrap. Layer those collard green leaves then add some avocado, black beans, brown rice, mango and unsweetened coconut. Abbey likes to add a little more avocado on top to act as a glue. Then tuck in those sides a roll it up nice and tight. Cut it in half and enjoy!

2:05 Finally, Abbey is making the Mediterranean Collard Green Wrap. To the greens, add a nice layer of hummus, shredded carrot, spinach leaves, cooked chickpeas, olives and sundried tomatoes. Tuck in the sides and roll it up nice and tight. Cut in half and enjoy!

Abbey hopes you enjoyed these three delicious variations on Collard Green Wraps.

For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.

http://abbeyskitchen.com