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- 4 large collard green leaves (or lettuce wraps) - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1 cucumber, diced - 1 small red onion, finely minced - 1 cup shredded carrots - 1 cup fresh spinach - ¼ cup pumpkin seeds - Salt and pepper to taste These ingredients make the wraps fresh and colorful. The collard greens hold everything together. Quinoa adds protein and texture. The cherry tomatoes and cucumber bring a juicy crunch. Avocado gives a creamy feel. The red onion adds a nice bite, and carrots and spinach boost the nutrition. Pumpkin seeds add a lovely crunch on top. - 1 cup fresh basil leaves - ½ cup fresh parsley leaves - ½ cup Greek yogurt (or plant-based yogurt) - 2 tablespoons lemon juice - 1 tablespoon olive oil - 1 clove garlic, minced - Salt and pepper to taste This dressing is where the magic happens. The fresh herbs make it bright and tasty. Greek yogurt adds creaminess and protein. Lemon juice gives a zesty kick. Olive oil adds richness, while garlic provides depth. You can adjust the salt and pepper to fit your taste. These wraps are packed with nutrients. Collard greens are low in calories and high in fiber. They help with digestion. Quinoa is a complete protein, making it great for muscle health. Avocado provides healthy fats. Tomatoes and cucumbers are full of vitamins. This meal is not only tasty but also supports a healthy diet. Each bite is a step toward better nutrition. To make the Green Goddess dressing, gather your ingredients. You need fresh basil, fresh parsley, Greek yogurt, lemon juice, olive oil, and garlic. Place the basil and parsley in a blender. Add the yogurt, lemon juice, olive oil, and minced garlic. Blend until smooth. This dressing is creamy and bright. Taste it and add salt and pepper as needed. Set the dressing aside for later use. It's the star of the salad wraps. Next, let’s prepare the collard greens. Remove the tough stems from each leaf. If you use collard greens, you may want to blanch them. Boil water in a pot and dip the leaves for about 30 seconds. This step makes the leaves soft and easy to roll. After blanching, quickly place them in ice water to stop the cooking. This keeps the color bright. Pat the leaves dry with a clean towel. If you choose lettuce, you can skip the blanching. Just wash the leaves and they are ready to go. Now, it's time to put it all together. Lay a collard green leaf flat on a clean cutting board. Start by spreading a thin layer of the Green Goddess dressing on the leaf. This adds flavor to each bite. In the center, add a scoop of cooked quinoa. Then layer in cherry tomatoes, diced avocado, cucumber, minced red onion, shredded carrots, fresh spinach, and pumpkin seeds. Once you have your filling, fold the sides of the leaf inward. Roll the leaf tightly from the bottom to the top. This keeps all the yummy ingredients inside. After rolling, slice the wrap in half. Drizzle some extra dressing on top for added flavor. You can serve these wraps on a nice platter. They look great and taste even better! To keep your wraps fresh, store them in an airtight container. Avoid stacking them too tightly. Place a piece of parchment paper between each wrap. This helps keep them from sticking. If you have extra dressing, store it separately. Add it right before serving for the best taste. For a fun presentation, arrange the wraps on a colorful platter. Cut them in half to show off the filling. Drizzle extra Green Goddess dressing on top. You can also sprinkle more pumpkin seeds for crunch. Fresh herbs add a lovely touch. Serve with a small bowl for dipping. One common mistake is overfilling the wraps. This makes them hard to roll. Be sure to leave space at the edges. Also, do not skip the blanching step for collard greens. This makes them easier to fold. Finally, always taste the dressing. Adjust the seasoning to your liking for the best flavor. {{image_2}} You can switch up the greens if collard leaves aren’t your style. Lettuce wraps work well, too. Try using butter lettuce for a soft bite. If you want more crunch, use romaine. You can also swap quinoa for brown rice or farro. They add a nice texture. For a fun twist, add roasted sweet potatoes or chickpeas for extra flavor. This wrap is easy to make vegan. Just use plant-based yogurt for the dressing. You can also skip the yogurt for a lighter touch. Make sure to check your dressing for gluten-free options. Most are fine, but it’s good to check labels. If you need a nut-free option, replace pumpkin seeds with sunflower seeds. Need more protein? Add grilled chicken, shrimp, or tofu. Cooked lentils or beans are great, too. They blend well with the other flavors. You can even sprinkle some feta cheese if you like. Just remember to balance flavors so each bite is tasty. Feel free to experiment! Store leftover wraps in an airtight container. This keeps them fresh. If you have extra dressing, add it in a small bowl. I recommend wrapping each one in plastic wrap too. This helps prevent them from drying out. Keep the container in the fridge. These wraps taste great cold, but you can warm them up. To reheat, unwrap each one. Place them in a pan over low heat. You can also use a microwave for 30 seconds. Check to see if they are warm enough. Avoid overheating as it can make them soggy. The wraps will last for about 3 days in the fridge. The quinoa and veggies stay good for this time. If you store the dressing separately, it can last up to a week. Always check for freshness before eating. If anything looks or smells off, throw it away. A Green Goddess Salad Wrap is a fresh and healthy meal. It uses collard green leaves or lettuce as wraps. Inside, you fill it with quinoa and fresh veggies. The wrap is drizzled with a creamy Green Goddess dressing made from herbs and yogurt. This dish is bright, tasty, and packed with nutrients. It’s perfect for lunch or a light dinner. Yes, you can make this recipe ahead of time. You can prepare the dressing and store it in the fridge. Just keep it in a sealed container. You can also chop the veggies and quinoa in advance. However, I suggest wrapping them just before serving. This keeps the wraps fresh and crunchy. If you store them too long, they can get soggy. You can add many other vegetables to your wraps. Here are some tasty options: - Bell peppers, sliced thin - Radishes, thinly sliced - Zucchini, diced - Broccoli, chopped small - Asparagus, blanched and cut These veggies add color and crunch. Feel free to mix and match to suit your taste! This blog post covered delicious salad wraps. You learned about key ingredients and how to make the Green Goddess dressing. I shared tips for preparation, serving, and common mistakes to avoid. You can easily adapt the recipe for vegan or gluten-free diets. Proper storage methods keep leftovers fresh for longer. Remember, these wraps are flexible; feel free to add your favorite veggies. Enjoy making your own wraps and exploring new flavors! Your kitchen is now ready for a fresh, tasty adventure.

TikTok Green Goddess Salad Wraps

Elevate your meal prep with these delicious TikTok Green Goddess Salad Wraps! Packed with fresh ingredients like quinoa, avocado, and a homemade Green Goddess dressing, these wraps are not only nutritious but also bursting with flavor. Perfect for a quick lunch or a healthy snack, they’re easy to make and visually stunning. Ready to try this amazing recipe? Click through to explore the step-by-step instructions and enjoy a burst of freshness!
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Ingredients
  

4 large collard green leaves (or lettuce wraps)

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 avocado, diced

1 cucumber, diced

1 small red onion, finely minced

1 cup shredded carrots

1 cup fresh spinach

¼ cup pumpkin seeds

Salt and pepper to taste

Green Goddess Dressing:

1 cup fresh basil leaves

½ cup fresh parsley leaves

½ cup Greek yogurt (or plant-based yogurt)

2 tablespoons lemon juice

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Prepare the Dressing: In a blender or food processor, combine basil, parsley, Greek yogurt, lemon juice, olive oil, and minced garlic. Blend until smooth. Season with salt and pepper to taste, then set aside.

    Prepare the Collard Greens: Carefully remove the stems from the collard greens to create wraps. If needed, blanch the leaves in boiling water for 30 seconds to make them more pliable, then immerse them in ice water to stop the cooking process. Pat dry.

      Assemble the Wraps: Lay a collard green leaf flat on a clean surface. Start by spreading a thin layer of Green Goddess dressing on the leaf.

        Add Filling: In the center of each leaf, layer quinoa, cherry tomatoes, avocado, cucumber, red onion, shredded carrots, spinach, and pumpkin seeds.

          Wrap It Up: Fold in the sides of the collard green leaf over the filling, then roll it up tightly from the bottom to the top to encase the ingredients.

            Slice and Serve: Cut the wraps in half and drizzle some extra Green Goddess dressing on top for additional flavor if desired.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4 wraps

                - Presentation Tips: Arrange the wraps on a platter, serve with extra dressing in a small bowl for dipping, and garnish with extra pumpkin seeds and fresh herbs for a vibrant display.