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Erewhon’s Collard Green Madwrap

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Make the ever so popular Collard Green Madwrap from LA’s Erewhon Market. This recipe is a delicious and healthy lunch idea made with all gluten-free and dairy-free ingredients.

  • Prep Time: 10 mins
  • Total Time: 10 mins

Yield: 4 wraps 1x

Ingredients

Scale

Kale salad:

  • 1 large bundle of tuscan kale, rinsed and chopped (about 6 cups)
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup + 2 tbsp cannellini beans, drained
  • 1 avocado, diced
  • 1/4 cup olive oil
  • 1 tbsp maple syrup
  • 2 tsp lemon juice
  • 2 tsp dijon mustard
  • Sea salt and black pepper to taste

Wrap ingredients:

  • 8 collard green leaves, rinsed and dried
  • 1/3 cup hummus
  • 12 slices turkey breast

Instructions

  1. Add the kale, seeds, beans and avocado to large bowl and toss
  2. Mix together dressing indents and add to salad (dress to your liking! start with less)
  3. Massage the greens with the dressing and set aside
  4. To make the wraps, overlap 2 collard green leaves and spread hummus across
  5. Add 3 slices of turkey on top and a serving of the kale salad
  6. Roll stem side first and fold sides in to form wrap (see video)
  7. Slice in half and enjoy! You may want to roll in parchment paper and then slice to help the wrap stay together – collard green wraps are stubborn!

Notes

*Store in fridge for 3 days.

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/erewhons-collard-green-madwrap/