If you’re like me,  you probably miss having a sandwich. You may have even tried making some SCD bread only to find it doesn’t work all that well for a sandwich that has anything more than peanut butter and jelly on it.

Personally, I’m not a fan of almond flour bread, so I’ve been trying to find suitable substitutions. There’s something to be said for being able to stack your favorite sandwich ingredients together with a little mustard. It’s satisfying. And sometimes putting all those exact same things in a salad just doesn’t do it.

I’ve seen collard wraps in the deli section at the store, but I’ve never been able to try one because of non-SCD fillings. I finally decided to try it on my own. I discovered quickly that you can’t just wrap a raw collard green around some stuff and have something palpable, they take a little prep.

Nothing will ever replace a good crusty bread (or any kind of bread for that matter), but I found my wrap to be very satisfying. I could pick it and I could even it take it somewhere with me without having to worry about bowls and utensils.

The prep is pretty easy. Check out the details below.

Collard Wraps

Print Recipe

How to make your collard greens wrap ready.

Prep Time

5 minutes

Cook Time	Passive Time
5 minutes	5 minutes

Prep Time 5 minutes

Cook Time Passive Time 5 minutes 5 minutes

Collard Wraps Print Recipe How to make your collard greens wrap ready. Prep Time 5 minutes Cook Time Passive Time 5 minutes 5 minutes Prep Time 5 minutes Cook Time Passive Time 5 minutes 5 minutes

Ingredients

• 1 bunch collard greens
• 1 tbsp lemon juice
• 1/4 tsp sea salt
• Sandwich fillings Your choice

Servings:

Instructions

1. Wash collard greens
2. Trim ends off of leaves

   
3. Add about three inches of water to a large pan (wide enough to hold the collard greens flat), add lemon juice and salt
4. Over medium heat, heat water until it just starts to simmer and then reduce heat to medium low to keep it from boiling
5. Add two or three collard green leaves to the water and let cook for about 30 seconds. They should turn bright green and just soften a little

   
6. Remove from water and lay flat on paper towels to dry and cool
7. Repeat until all the leaves are done

Assembling wrap

1. If there are very thick ribs at the end of the leaves you will want to slice off some of the thickness. The ribs are a little bitter and can make folding the wrap difficult
2. Lay two leaves so they are slightly overlapping with the points facing each other
3. Add your filling making sure you don't make it too full to wrap

   
4. Fold over the ends and roll up like a burrito

   

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Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.

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