Are you tired of boring breakfast options that leave you feeling sluggish? Get ready to revolutionize your morning meal with these incredible Breakfast Burrito Collard Wraps! Imagine a protein-packed, nutrient-dense breakfast that's not only delicious but also looks like a gourmet masterpiece. These innovative wraps ditch the traditional tortilla for fresh, vibrant collard greens, creating a low-carb, gluten-free breakfast that will make your taste buds dance and your body thank you!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large collard green leaves
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/2 cup salsa
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by preparing the collard green leaves. Rinse them thoroughly under cold water to remove any dirt or grit. Trim the thick stem from the bottom of each leaf to make them easier to roll.
- Blanch the collard green leaves in a pot of boiling water for about 1-2 minutes until they are slightly softened. This will make them more pliable for wrapping. Remove them from the boiling water and place them in a bowl of ice water to stop the cooking process. After a minute, drain and pat them dry with a paper towel.
- In a mixing bowl, combine the cooked quinoa, black beans, cumin, salt, and pepper. Mix well until all ingredients are evenly distributed. Taste the mixture and adjust the seasoning as needed.
- Lay out each collard green leaf on a clean surface. Place a generous portion of the quinoa and black bean mixture in the center of each leaf, leaving some space at the edges for folding.
- Add a few slices of avocado on top of the quinoa mixture, followed by a spoonful of salsa for added flavor.
- To wrap the burrito, fold the sides of the collard green leaf over the filling, then roll the leaf from the bottom up, tucking in the sides as you go to create a secure wrap. Repeat this process for each collard green leaf.
- Once all wraps are prepared, heat a non-stick skillet over medium heat. Place the wraps seam side down in the skillet and cook for about 2-3 minutes on each side, or until they are heated through and slightly crispy on the outside.
- Remove the wraps from the skillet and let them cool for a minute before slicing them in half. Serve with additional salsa on the side for dipping, if desired.
Tips
- Leaf Selection: Choose large, sturdy collard green leaves without tears or holes for the best wrapping experience.
- Blanching Technique: Don't skip the blanching step! This makes the leaves flexible and removes any bitter taste. The ice water bath is crucial for stopping the cooking process and maintaining that beautiful green color.
- Seasoning Hack: Feel free to experiment with the quinoa and black bean mixture. Try adding smoked paprika, chili powder, or even a dash of hot sauce for extra flavor.
- Meal Prep Friendly: These wraps can be prepared in advance and stored in the refrigerator for a quick grab-and-go breakfast. Just wrap them tightly in foil and reheat in a skillet when ready to eat.
- Customize Your Wrap: Not a fan of quinoa? Swap it with brown rice or cauliflower rice. You can also add scrambled eggs or plant-based protein for extra nutrition.
- Storage Tip: If you have leftover filling, store it separately in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
