Recipe: Southwestern All-Veggie Wraps

Nothing but healthy carbs in this quick and easy wrap

Expand your plant-food menu options with this tasty wrap. Collard greens replace the traditional flour-based wrap and are stuffed with fresh corn, tomatoes and peppers. Each wrap is topped with a zesty rice blend. Loaded with vitamins, minerals, phytonutrients and fiber, they’re perfect for a quick, healthy meal!

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 cup cooked brown rice
1/2 cup fresh corn kernels
1/4 cup chopped fresh cilantro
2 tablespoons 0% Greek yogurt
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
4 large collard greens, Swiss chard, or cabbage leaves, stems trimmed
2 medium beefsteak tomatoes, thinly sliced
1 avocado, thinly sliced
1 red bell pepper, thinly sliced
Hot sauce to taste

Directions

  1. In a small bowl, stir together the rice, corn, cilantro, yogurt, lime juice and salt.
  2. Lay the collard green leaves flat on your work surface. Dividing evenly, layer the tomatoes, avocado and bell pepper in the center of each leaf, leaving a border all the way around.
  3. Top each leaf with the rice mixture. Add a few dashes of hot sauce.
  4. Roll up like a burrito.

Nutrition information

Makes 4 servings

Per serving:

Advertising Policy

185 calories
Total fat 8.2g
Saturated fat 1.2g
Protein 4.5g
Carbohydrate 26.4g
Dietary fiber 6.2g
Sugar 5.3g
Added sugar 0g
Cholesterol 0mg
Sodium 110mg

Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness

Advertising Policy