Collard green wraps are where it’s at. This is more of a how-to than recipe because it’s really just about assembling your favorite things. 🙂
For this wrap I roasted a bounty veggies (peppers, carrots, beets, and asparagus) at 400 degrees for about 20 min, cooked some fresh quinoa on the stove (I like the 2-1 water- quinoa ratio), cut some fresh cilantro, and wrapped it all up for a lean clean lunch. Honestly these wraps are one of my favorite meals.
I used a double wrap (two collard greens) to keep everything nice and tight and then wrapped them in tinfoil for a super awesome lunch in the go.