Step up your greens game with these low-carb veggie loaded Asparagus Collard Wraps with Whipped Feta. They require no cooking and are packed with veggies and healthy fats. Perfect for a gluten free and vegetarian light lunch, appetizer, or snack!
Happy first day of Spring!! Did you even know that today was the first day of Spring? Probably not, I had to look it up on my phone. The weather here has been absolutely amazing the last couple weeks and I’m just so happy about it. It makes me so excited for the next couple of months.
I don’t know about you, but this winter really put me in a funk and I’m so ready to be done with it. Bring on the sunshine and warm weather!
And along with the warm weather comes my craving for more lighter foods. No more casseroles, chilis, or carb dense dishes. I want all the salads, fresh produce, fruit, and anything that doesn’t feel like it weighs me down too much. Queue a good collard wrap.
You guys should know by now I am a huge fan of collard wraps. I have made one for breakfast, a Whole30 one, party sized ones, and now we have these vegetarian collard wraps. They are a great healthy and low carb alternative to your typical sandwich bread or tortilla wrap. And you are getting in extra greens, vitamins, and minerals without even trying. It’s a win win.
They are also super customizable. Besides the recipes on my blog, I make one pretty much every week with whatever I have on hand.
I made this collard wrap pretty much scream spring – it’s stuffed with asparagus, cucumber, carrots, sprouts, avocado, and whipped feta. Yes WHIPPED FETA! It’s totally and thing and it’s amazing. And super easy to make. Instead of the typical cream cheese used in the recipe, I whipped it with some full fat yogurt to add some protein and healthy fats, with the addition of lemon and fresh herbs. This recipe makes extra so free feel to slather it on anything else you desire.
These asparagus collard wraps are mini, but you could totally make them bigger. If you are not sure how to roll them up, check out this video at the bottom of the post. For mini wraps, use one leaf and for larger ones, use a few. It’s really just like rolling up a big burrito. I like to keep my leaves raw, but you can also blanch them if you don’t like the bitterness of them. Other then that, pack them full and enjoy! They make a great a party appetizer, an easy lunch, and even meal prep dish.
Makes sure you head on over to Austin Fit Magazine to snag the recipe!
If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!
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