Recipe: Southwestern All-Veggie Wraps

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!

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 (per serving)

Makes 4 servings

Calories: 185
Total fat: 8.2 g
Saturated fat: 1. 2g
Protein: 4.5 g
Carbohydrate: 26.4 g
Dietary fiber 6.2 g
Sugar: 5.3 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 110 mg

— Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness.