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Tuna Salad Collard Wraps

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The perfect summer wrap!  This Tuna Salad Collard Wrap is super healthy, light and refreshing.  It’s perfect for meal prep and stays fresh in the fridge for a few days. {gluten free}

Tuna Salad Collard Wrap

Have you eaten a collard wrap yet?

I have to admit I was skeptical at first but when I saw these gorgeous collard greens at my local market, I was in.  They make the perfect container for whatever light and healthy summer salad you want to throw in. They are surprisingly sturdy and delicious.

Tuna Salad Collard Wrap

So let’s get into this!

To Steam or Not To Steam…

If you have extra time on your hands and you want your collard wraps to be more tender then, by all means, steam them in water for a minute or two then lay them out to dry. This will make the greens more tender and pliable.

I am lazy and prefer to make things easy.  I used washed raw collard greens and they are a bit more firm but also hold the fillings very well. Test out both and see what you prefer.  You can still use either type to meal prep sandwiches a few days in advance but just remember to dry them out well.

Tuna Salad Collard Wrap

The other trick to make perfect wraps for your Tuna Salad Collard Wrap is to trim that big stem in the middle.  I used a pairing knife to trim it up. See video below if want the details on that!

Okay so now that you have a plan, what should you put in your collard wraps?

Fillings for Collard Wraps…

  • turkey, roast beef, ham, and cheese
  • leftover chicken or beef with beans
  • quinoa salad
  • rice, chicken, and avocado
  • veggies – carrots, peppers, sprouts, avocados, and hummus
  • pulled pork or chicken and broccoli slaw
  • lentils and veggies
  • leftovers, leftover, leftovers!

Check out the video…

 

Tuna Salad Collard Wrap
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5 from 1 vote

Tuna Salad Collard Wraps

The perfect summer wrap!  This Tuna Salad Collard Wrap is super healthy, light and refreshing.  It's perfect for meal prep and stays fresh in the fridge for a few days. {gluten free}
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 can albacore tuna
  • 1 tbsp olives, green or black, diced small
  • 2 tbsp red pepper, diced small
  • 2 tbsp chickpeas
  • 2 tbsp basil, chopped
  • 1 tbsp avocado oil mayo (I like Primal Kitchen)
  • salt and pepper
  • 1 collard wrap

Instructions

  • Trim collard green stem so it's thinner and easier to roll. Set aside.
  • In a small bowl add tuna, olives, red pepper, chickpeas, basil, mayonnaise and salt and pepper.  Toss gently until combined.  Taste and add more salt if needed.
  • Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll.  Fold sides in and roll.  Cut in half if eating immediately.  Wrap in wax paper and store in fridge if meal prepping.  
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Comments

  12. Traci | Vanilla And Bean

    Oh my, Karen! I love collard wraps… or anything collard for that matter. I’ve tried blanching them too and eating them raw – to wrap – and I like them both. How much time I have usually dictates which method I’ll use. I’m lovin the inclusion of chickpeas 😀

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