Best green for wraps?

[EvieP]

Tell me your preferred green to use to make wraps - every time I try to make wraps, they do anything but stay wrapped!

Thanks!
:)

[RawKnitster]

My favorite wraps are romaine and cabbage, but they are more like boats and don't stay wrapped. The only wraps I've seen (at a potluck and in recipe books) that stay wrapped are using collard greens. Not my favorite green. :p

[DebB]

This recipe works really well and stays wrapped for me. It seems to me I added some olive oil to the mix as well. This is a bit of work though. I let them marinade more than a day, but the ones I can find here are pretty big and tough. *Ü*

Marinated Collard Leaf Wraps

5 medium to large collard leaves
3 Tbs. lemon juice (about 1 lemon)
1/2 tsp. Himalayan salt crystals or Celtic sea salt

Prepare the collard leaves by cutting off the stems at the base of the leaf, then take a small paring knife and carefully cut the thick bump of stem off the back of the leaf making it flusher to the leaf. This is to make the leaf flatter and easier to roll.

Mix the lemon and salt together in a large mixing bowl. Take one leaf at a time and coat it in the mixture. As you coat each leaf, place it in a covered lasagna pan to marinade overnight in the refrigerator or for several hours at room temperature until they are soft and tender. They can continue to marinade for up to 5 days in the refrigerator.

Dry the leaves well and use them to wrap all kinds of yummy pates, mayo with avocado and tomato, etc….. Use your imagination!

http://www.purejoyplanet.com/recipes.php

[EZ rider]

I like Romaine for the taste and Collard for the durability (holding together).

[Sugar Snap Pea]

Red cabbage, cut out the hard ridge, kinda fold it around to make a wrap...you still have to carefully hold it in place, lol!

[RawSar]

I like to use collard.

None of my wraps I have ever made actually stay as a wrap. Half way through it I'm eating it like a salad. Still good to me :) But ya messy.

[JennaHoneyBear]

I like butter lettuce :D

[CrazyDelicious]

This recipe works really well and stays wrapped for me. It seems to me I added some olive oil to the mix as well. This is a bit of work though. I let them marinade more than a day, but the ones I can find here are pretty big and tough. *Ü*

Marinated Collard Leaf Wraps

5 medium to large collard leaves
3 Tbs. lemon juice (about 1 lemon)
1/2 tsp. Himalayan salt crystals or Celtic sea salt

Prepare the collard leaves by cutting off the stems at the base of the leaf, then take a small paring knife and carefully cut the thick bump of stem off the back of the leaf making it flusher to the leaf. This is to make the leaf flatter and easier to roll.

Mix the lemon and salt together in a large mixing bowl. Take one leaf at a time and coat it in the mixture. As you coat each leaf, place it in a covered lasagna pan to marinade overnight in the refrigerator or for several hours at room temperature until they are soft and tender. They can continue to marinade for up to 5 days in the refrigerator.

Dry the leaves well and use them to wrap all kinds of yummy pates, mayo with avocado and tomato, etc….. Use your imagination!

http://www.purejoyplanet.com/recipes.php

OOO!
I have never tried this! Thanks!
xx

[DebB]

OOO!
I have never tried this! Thanks!
xx

You're welcome - they work really well, it really softens them up. *Ü*

[freespirit]

I like butter lettuce too.

But I usually use nori for my wraps.

[cacaolover]

To make a super giant wrap, I take 2 collard leaves. I cut most of the stem out leaving a couple of inches attached at the top of the leaf where the stem is barely anything. Next, I put the 2 leaves together with the attached tops facing away from each other. It's sort of like weaving the 2 leaves together if that makes sense? Then I fill it with whatever I want and roll it like a burrito, folding the ends in first and rolling it second. To make it stay, you could pop it in the D for a little while to sort of wilt it together, or just use a toothpick.