Photo of Brown rice and veggie collard wraps by WW

Brown rice and veggie collard wraps

5
5
2
SmartPoints® value per serving
Total Time
27 min
Prep
25 min
Cook
2 min
Serves
4
Difficulty
Easy
Broad collard green leaves replace tortillas or flatbread for a healthy, colorful sandwich wrap with 0 SmartPoints®. This firm-leafed veggie is packed with vitamin C, fiber, calcium, and iron and has a mild flavor that is family-friendly.

Ingredients

Cooked long grain brown rice

8½ oz, microwavable basmati variety

Soy sauce

3 tbsp(s)

Water

2 tbsp(s)

Dark sesame oil

1 tsp(s)

Ginger root

1 tsp(s), grated peeled fresh

California (Hass) avocado

1 item(s), halved, pitted, peeled, and cut into 16 slices

Uncooked collard greens

1 bunch(es), 8 leaves (9 x 9 inches)

Cucumber(s)

1 cup(s), matchstick-cut

Uncooked carrot(s)

½ cup(s), matchstick-cut

Sweet red pepper(s)

½ cup(s), thin strips

Cilantro

½ cup(s), chopped fresh

Uncooked scallion(s)

1 medium, thinly sliced

Instructions

  1. Heat rice in microwave according to package directions. Set aside to cool.
  2. Meanwhile, to make dipping sauce, stir together all ingredients in small serving bowl.
  3. To make wraps, cut off collard stems. Place leaves, veiny side up, on work surface. With small knife, shave off thick part of each rib so it is flat. (This will make collards easier to roll up.) Stack leaves and wrap in damp paper towels. Put on microwavable plate and microwave on High until leaves turn bright green and are flexible, about 1 1/2 minutes.
  4. Mix together cucumber, carrot, bell pepper, cilantro, and scallion in medium bowl.
  5. Lay collard leaves on work surface, veiny side up. Put scant 1/4 cup of rice on bottom half of each leaf. Top each leaf with 2 avocado slices and 1/3 cup of cucumber-carrot mixture. Fold in two opposite sides of each collard leaf, then roll up to enclose filling.
  6. Cut each wrap in half on diagonal. Serve with dipping sauce.
  7. Serving size: 2 wraps and 1 1/2 tablespoons dipping sauce