All your breakfast favorites are wrapped up into this Breakfast Burrito Collard Wrap, using a few collard greens as the wrap for extra vitamins and minerals!
Happy Friday and greeting from Annapolis, MD! Today starts a week back on the east coast for some weddings. Aren’t weddings fun? Celebrating two people that love each, seeing your friends/family, good food, dancing, drinking, and cake. The cake might be my favorite part. I don’t eat cake that often at all, and you know at weddings it is going to be pretty legit. That is probably going to be one of my favorite parts of wedding planning – picking out a delicious cake and all the yummy food.
Anyways, back to the business. I’ll try to keep it short and to the point. Whoever created breakfast burritos/tacos is a genius. I mean all your favorite breakfast staples wrapped into one, umm yes. From my experience, they are definitely more popular out west and in the southwest part of the US. I never really saw them on menus growing up in the Northeast. They need to get with the program. I think probably 85% of places in Austin have them on their menu if they serve breakfast.
I made this one wrapped in collard greens to get in some extra greens in the morning. They make great wrap substitutes for your standard flour wraps and are so much better for you. Packed inside are typical ingredients you would find in a southwestern kind of breakfast – potatoes, black beans, avocado, tomato, hot sauce/salsa, jalapenos, and cilantro. Probably some of my favorite things. Feel free to add more eggs or meat for more protein. I’m sure bacon would be an excellent idea as well.
Breakfast Burrito Collard Wrap
- 3-4 large collard green leaves (50 grams)
- 1/2 cup cooked and cubed sweet potato (60 grams*)
- 1/4 medium avocado (37 grams)
- 1/4 cup no salt added canned black beans, drained and rinsed (40 grams)
- 1 egg + 3 tablespoons egg whites
- 1/4 cup diced tomato (40 grams)
- 1 teaspoon coconut oil, divided
- sliced jalapeno, to taste
- fresh cilantro, to taste
- hot sauce or salsa of choice, to taste
- Rinse the collard greens and cut off the stem piece that extends beyond the leaf. Lay them flat, layering slightly so it looks like a big tortilla.
- Smash the avocado on the collard greens, in the middle, but slightly towards one side. Layer the black beans on top.
- Place a small saute pan over medium-low heat, add ½ teaspoon coconut oil, and let it heat up, about 30 seconds. Add cubed sweet potato to the pan and saute for 3-5 minutes, stirring occasionally, until warmed and browned. Add sweet potato on top of black beans.
- Scramble egg and egg whites in a bowl. Add the remaining 1/2 teaspoon of coconut oil to the pan and add egg mixture. Cook for 3-4 minutes stirring frequently. Once eggs are cooked, add on top of the sweet potatoes.
- Add the diced tomatoes, sliced jalapeno, fresh cilantro, and hot sauce or salsa of choice on top of the other ingredients on the collard green.
- Now comes the fun part. Wrap the collard greens up like you would a burrito. Roll up the leaves starting on the side the fillings are biased to, folding it on top, then tucking in the sides, then continuing to roll. As you roll, tuck in anything that pops out.
- Slice in half and enjoy!
Have you tried the collard wrap yet? What do you think?