Collard Green Breakfast Wraps

Delicious collard green breakfast wraps filled with eggs, tomatoes, cheese, avocado and sweet peppers! What more could you ask for.

About this Recipe

Collard greens are a great option for anyone who is trying to cut down on carbs. They are high in protein, iron and calcium. Collard greens are very versatile and can be added to salads, sandwiches and stews! We added eggs to this wrap making it a great vegetarian breakfast option.

How to Make Collard Green Breakfast Wraps

1. Wash 4 collard green leaves, remove the stem with a knife and set aside.
2. Heat a splash of olive oil in a pan, add ½ a handful of chopped sweet peppers, a pinch of salt and pepper. Stir well and cook for 3-5 minutes on medium heat.
3. Beat two eggs in a bowl and add a pinch of salt and pepper. Heat a drop of oil in the same pan pour the egg mixture into the pan and cook on both sides for 2-3 minutes on low/medium heat.
4. Place two collard green leaves head to foot on top of each other ensuring they overlap in the center. Add half of the eggs, ¼ handful of grated cheese, ½ a handful of pre-cooked kale, 1 handful of chopped cherry tomatoes, ¼ handful of mixed sweet peppers, ¼ avocado and sriracha to the center of the leaves and wrap as you would a burrito. Repeat this step for the second wrap.

Alternatives

Get creative and add different fillings to your collard green wrap. Swap the eggs with:

• Chicken
• Prawns
• Salmon
• Shredded beef
• Pork
• Cauliflower

Storage

The breakfast wrap should be eaten on the day.

Related Posts

• Low Carb Cajun Cauliflower Wraps
• Vietnamese Rice Paper Rolls

Collard Green Breakfast Wraps

Jen Sim

Delicious collard green breakfast wraps filled with eggs, tomatoes, cheese, avocado and sweet peppers! What more could you ask for.

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Course: Breakfast, Lunch

Cuisine: American, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 7 minutes minutes

0 minutes minutes

Total Time: 12 minutes minutes

Servings: 2 people

Calories: 261kcal

Author: Jen Sim

Equipment

• ▢
  1 Frying Saucepan
• ▢
  1 Chefs knife
• ▢
  1 chopping board

Ingredients

• ▢ 4 collard green leaves
• ▢ 2 eggs beaten
• ▢ ½ a handful of grated cheese
• ▢ ½ avocado chopped
• ▢ 1 handful of pre-cooked kale
• ▢ 1 handful of cherry tomatoes chopped
• ▢ ½ a handful of mixed sweet peppers chopped
• ▢ Salt to taste
• ▢ Pepper to taste
• ▢ Sriracha sauce to taste skip the sriracha for a healthier wrap

Instructions

• Wash collard green leaves, remove the stem with a knife and set aside.
• Heat a splash of olive oil in a pan, add chopped sweet peppers, a pinch of salt and pepper. Stir well and cook for 3-5 minutes on a medium heat.
• Heat a drop of oil in the same pan and season eggs with salt and pepper. Pour the egg mixture into the pan and cook on both sides for 2-3 minutes on a low/medium heat.
• Place two collard green leaves head to foot on top of each other ensuring they overlap in the center. Add half of the eggs, grated cheese, kale, tomatoes, mixed sweet peppers, avocado and sriracha to the center of the leaves and wrap as you would a burrito. Repeat this step for the second wrap.

Notes

Feel free to serve with any sauce of your choice.

Nutrition

Serving: 244g | Calories: 261kcal | Carbohydrates: 14g | Protein: 14.53g | Fat: 17.58g | Saturated Fat: 5.568g | Polyunsaturated Fat: 2.204g | Monounsaturated Fat: 7.999g | Trans Fat: 0.192g | Cholesterol: 181mg | Sodium: 440mg | Potassium: 671mg | Fiber: 6.2g | Sugar: 3.39g | Vitamin A: 3865IU | Vitamin C: 64.8mg | Calcium: 306mg | Iron: 1.77mg

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