With summer fast approaching, I’ve shaken out my picnic blanket and started working on new paleo-friendly picnic recipes. There are plenty of vegetables and ingredients that work as a paleo substitute for classic picnic foods; for example, spaghetti squash or zucchini noodles for pasta salad. Sandwiches are trickier. I’ve tried hearty almond flour pancakes that serve as bread, thin egg-based crepes for wraps, and portobello mushrooms instead of a burger bun. These all taste great, but they don’t always travel well.
Collard greens have come to the rescue for a sturdy stuffed wrap or burrito. These big leaves are slightly thicker than lettuce, wrap well, and can hold hot or cold ingredients. I love to use and reuse leftovers, and having a bunch of collard greens in the fridge means I can always repurpose roast chicken or pulled pork into a tasty paleo sandwich. With leftovers in the fridge, wrapping a burrito takes less than five minutes. Stick a toothpick in it and you’ve got lunch to go!
Today I’m sharing my favorite paleo burrito and wrap fillings. I’d love to hear your suggestions in the comments!
Paleo Burrito - makes 1 wrap sandwich
1 large collard green leaf
2-4 tablespoons spicy guacamole
3/4 cup smoky sweet pulled pork or other cooked meat, hot or cold
green bell pepper slices
Lay one big collard leaf with the back (spine) side facing up on a cutting board. Using a paring knife, slice along the spine to remove most of it. This makes it easier to roll the leaf without it cracking and ripping the more sensitive parts. Rinse the leaf.
When you’re ready to roll your burrito, lay it spine side up on a cutting board. Toppings go in the middle in a rectangle perpendicular to the spine (see the how to below). Spread a generous layer of hot guacamole on the middle of the leaf, warm up some smoky-sweet pulled pork, and add it to your burrito. Wrap it up Chipotle style! Fold in the sides of the leaf. Starting at the base of the leaf where the stem is largest, roll the whole thing up. Secure with a toothpick or plastic wrap for traveling, otherwise cut in half and enjoy!
Other collard green wrap ideas:
- Roast chicken with baba ganoush, green bell peppers, and roasted tomatoes
- Spicy ground beef with cauliflower rice or couscous, sauteed vegetables, and tahini dip
- Keep it raw and vegan: shredded carrots, sliced bell peppers, tomato wedges, baby spinach, and a thin dressing of chili-infused sesame oil