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}
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.
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.
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 Wraps
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.
I have tried collard wraps Karen, and I LOVE them! I will definitely need to try your tuna salad recipe. I love the list of ingredients. The addition of the chickpeas and olives sounds awesome. A nice twist!
Amazing wraps! I love the combo of ingredients!
Thanks Agness!
I love using collard greens to make a wrap. Such a great low carb alternative.
I love the idea of using collard greens as a wrap!
This makes a great healthy lunch! Never thought about using collard green as a wrapper. Awesome idea! Definitely have to try it.
Thanks so much!
What a wonderful idea to wrap in collared greens, sounds delicious.
These look so fresh and delicious, and my neighbor just gave me a bunch of her home grown collard greens, score!
Hope you love them Sue!
What a great spin on a wrap. Like the section on steaming or not. Gotta try this.
Thanks Cindy!
I’ve never tried anything like this before, but would definitely! This is something I know I would love! What a great lunch ๐
Thanks Dawn!
I love this idea! I love that you can make a wrap gluten free with some extra nutrition added in there. I’ll have to keep my eyes out for collard greens at my supermarket.
I hope you find some Katherine! You’ll love them!
These wraps look so healthy & delicious!
Thanks so much Marla!
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 ๐
Thanks Traci. I’m not great at using collard greens for other recipes but I need to branch out a bit!