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  • Recipes
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      Chocolate Peppermint Cake with Pitaya Peppermint Frosting

      December 5, 2019

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      September 30, 2017

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Dinner

Mediterranean Pesto Collard Wraps

by Gina Fontana November 20, 2019
written by Gina Fontana November 20, 2019
Jump to Recipe

Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sundried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal.

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This is a sponsored post written by me on behalf of Nature’s Greens. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!

collard wraps

Collard wraps are trending, like- it’s cool to eat your veggies wrapped in veggies, seriously! Take whatever you normally make wraps out of and roll it in that big, leafy green thing you might not have ever heard of, leaving you full, but not that bloated blah.

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Last month I made pretty epic Breakfast Tacos using Nature’s Greens easy-to-prepare collard greens, and I loved them so much I decided to try a recipe using their large, gorgeous Organic Collard Greens. These Mediterranean Pesto Collard Wraps are bursting with so many Mediterranean-inspired flavors, something I don’t cook enough of.

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They are loaded with plant-protein, thanks to the quinoa and are a great source of calcium, thanks to one of the best sources of calcium, no not milk silly, collard greens! Which is especially important for me on a vegan diet.

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These Mediterranean Pesto Collard Wraps are super simple to make, even easier if you’re not trying to make them look all pretty, haha. The key to collard wraps is making sure you fill them with enough, but not so much that the leaves, when folded over the filling don’t touch.

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And I’m a big pesto fan over here, I try to make everything into a pesto… or sneak it into my everyday meals, like in my GREEN GODDESS PESTO BOWLS or my PEA PESTO GRILLED CHEESE. Typically, pesto basics consist of basil and pine nuts, but this time I subbed the pine nuts for toasted hazelnuts and yummmm. This probably isn’t some grand discovery, but to me it was a game changer in these Mediterranean Pesto Collard Wraps, I could really taste the hazelnut and it was lovely in combination with the other flavors.

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So here’s the steps:
– Get Nature’s Green’s Organic Collard Greens (because these are the biggest and best collard greens I have ever seen!).
– Cook the quinoa according to package directions.
– Cut your eggplant and zucchini, drizzle with olive oil, sprinkle with salt & pepper, and then roast them for 15-20 minutes.
– Wash and trim the collard greens, making sure to really thin out the stem running down the back without piercing through the leaf, this is essential for rolling.

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– Blanch your collard greens in boiling water followed by and ice water bath for 15 seconds each. This isn’t a vital step, but I do recommend it to make the wrap more palatable and easier to digest.
– If you can’t find already toasted hazelnuts, toast them in a skillet for about 5 minutes, then you’ll blend them up in your pesto.
– Stir together the quinoa, kalamata olives, sliced sun-dried tomatoes.
– Dry your collard wraps and fill them with the quinoa mixture, roasted. veggies, sliced dates, and a large spoonful (or two) of pesto- just like in the photo above.
– Fold the sides over the filling, then roll the wrap away from you.
– Slice diagonally and devour!

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Feel free to roll as many as you can, these make a great packed lunch! If you happen to snap a photo prior to scarfing, post onto social media, and don’t forget to tag me on Instagram or Facebook!

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Continue to Content
Mediterranean Pesto Collard Wraps

Mediterranean Pesto Collard Wraps

Yield: 6-8 wraps
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Quinoa gets tossed with roasted zucchini and eggplant, kalamata olives, and sundried tomatoes, then wrapped in a collard green with hazelnut pesto and dates for a delicious, filling, healthy meal.

Ingredients

  • 4-5 large collard greens, (Nature's Greens are amazing!)
  • 1.5 cups cooked quinoa
  • 1/2 large eggplant, sliced
  • 2 zucchinis, sliced
  • olive oil
  • salt & pepper to taste
  • 5 dates, sliced/chopped
  • 1/2 cup kalamata olives
  • 4oz sundried tomatoes, sliced, (jarred in oil, juliene cut for ease)
  • hazelnut pesto, (recipe below)

Hazelnut Pesto

  • 1/4 cup toasted hazelnuts, (buy toasted or
  • 1.5 cups fresh basil leaves
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/4 cup fresh parsley
  • 1/2 tbsp minced garlic
  • 2 tbsp vegan parmesan cheese, (optional, but recommended)

Instructions

  1. Preheat your oven to 400 degrees
  2. Cook the quinoa according to package directions
  3. Cut your eggplant and zucchini, drizzle with olive oil, sprinkle with salt & pepper, and then roast them for 15-20 minutes
  4. While your veggies are roasting and your quinoa is cooking, wash and trim the collard greens, making sure to really thin out the stem running down the back without piercing through the leaf, this is essential for rolling.
  5. Blanch your collard greens in boiling water followed by ice water for 15 seconds each. I use 2 large skillets to do so. This isn't a vital step, but I do recommend it to make the wrap more palatable and easier to digest. Dry them well before rolling
  6. If you can't find already toasted hazelnuts, toast them in a skillet for about 5 minutes, then you'll blend them up in your pesto
  7. Stir together the quinoa, kalamata olives, sliced sun-dried tomatoes

Hazelnut Pesto

  1. Blend all pesto ingredients together in your food processor/blender until smooth
  2. Dry your collard wraps and fill them with the quinoa mixture, roasted veggies, sliced dates, and a large spoonful (or two) of pesto- just like in the photo above
  3. Fold the sides over the filling, then roll the wrap away from you. Slice diagonally and devour!
© Gina Fontana
Cuisine: American / Category: Main Course

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach, Gina Fontana, that focuses on gluten-free + vegan + mostly plant-based recipes that take 30 minutes or less to prepare. All eaters welcome, I assure you there is something here for everyone!

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BTW this gorgeous plate is from @rv_pottery 🤗✨
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Head on over to @suncorefoods website for their extended cyber Monday sale and get 30% their Pink Pitaya Supercolor Powder! 🎉
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Read more about this perfect holiday dessert on my blog, the nutritional value of adding pitaya powder in your diet, and snag the recipe while you there! #HappyHolidays (clickable link in bio)
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Instagram post 2194489927941951330_5404401416 Let’s chat for a minute about how these HOLIDAY NOG PROTEIN PANCAKES make me feel all the holiday feels! I mean, can you feel that?! That Christmas cheer? ✨🎄♥️I think even Mister Grinch himself would think these pancakes are joyful AND triumphant! 😉
.
RECIPE ON MY BLOG! (Clickable link in bio)

https://www.healthylittlevittles.com/holiday-nog-protein-pancakes/
Instagram post 2193792262874823416_5404401416 Just finished up shooting spring sides for Simply Gluten-Free Magazine Mar/Apr 2020 issue! Funny to think about spring 🌷when we’re just headed into winter ❄️ but not gonna lie, I definitely enjoyed eating everything I made!
☆
A @simplyglutenfree magazine subscription makes a GREAT gift, especially to someone who might be starting out in the gluten-free lifestyle. It offers a sense of community, includes products, tips, nutritional information, and of course recipes (such as my own). #notsponsored
Check it out! Clickable link in bio ♥️🎄
.
https://simplygluten-free.com

BTW this gorgeous plate is from @rv_pottery 🤗✨
Instagram post 2192920390670823954_5404401416 #ad A deliciously moist and fluffy gluten-free, vegan peppermint chocolate cake with a peppermint buttercream frosting garnished with sugared cranberries and rosemary sprigs. A holiday classic with a touch of pink! 💗♥️✨
☆
I used @suncorefoods Pink Pitaya Supercolor Powder to make the dye-free vegan buttercream frosting! Also known as dragonfruit powder, this gorgeous pink powder actually packs some really great health benefits too! See? Healthy cake LOL 😆
☆
Head on over to @suncorefoods website for their extended cyber Monday sale and get 30% their Pink Pitaya Supercolor Powder! 🎉
☆
Read more about this perfect holiday dessert on my blog, the nutritional value of adding pitaya powder in your diet, and snag the recipe while you there! #HappyHolidays (clickable link in bio)
.
https://www.healthylittlevittles.com/chocolate-peppermint-cake-with-pitaya-peppermint-frosting/
Instagram post 2192240137527029180_5404401416 Theme of December: Salad, cookies, salad, cake, salad, more cookies... repeat! 😳 haha It’s all about balance 😉
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You can find this KANIWA PEAR SALAD on the blog! (along with some other pretty fantastic salads 🌿) Clickable link in bio.
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https://www.healthylittlevittles.com/kaniwa-pear-salad/
Instagram post 2191626930466768764_5404401416 I’m just gonna leave these LEMON LONGAN COOKIES here for #nationalcookieday 💛🤗 These are some of my favorite cookies to date and would be great for the holidays too! Recipe on the blog (clickable link in bio)
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https://www.healthylittlevittles.com/lemon-longan-cookies/
Instagram post 2190963174132938554_5404401416 GINGERBREAD MOON MILK! Have y’all checked out my published book yet? 55 plant-based moon milk recipes to help you sleep better! Believe it or not, this recipe is not in the book and I’ll be adding it to my blog this week hopefully. Gingerbread man not included 😉 But in the meantime, head to @Amazon @target @barnesandnoble @walmart to snag a copy of my book! (Makes a great Christmas gift if you’re looking for ideas✨🎄)
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Gingerbread cookie recipe from my gal pal @feastingonfruit ♥️
Instagram post 2190300808764336467_5404401416 GIVEAWAY! I've teamed up with @lilys_sweets to help you take a little added sugar out of the holiday season while still indulging in alllll the holiday sweet treats! #ad These COOKIE DOUGH STUFFED DATES are like, maybe the best holiday dessert you can bring to your holiday parties (or just have stocked in your fridge)! They are naturally sweetened, so delicious, and super easy to make!
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@lilys_sweets is giving 50 fans the chance to win a Lily's holiday package! Here's how to enter:
1. Like this photo
2. Follow @lilys_sweets and me @healthylittlevittles
3. Tag a friend you'd like to share these with
4. Fill out THIS FORM --> https://lilys.com/pages/promo
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That's it! The giveaway runs Dec. 2- Dec. 12 and open to US residents only. Good Luck!
#ClassicsMadeSweeter #LilysSweets #LessSugarSweetLife
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I used @lilys_sweets Dark Chocolate Baking Chips in my gluten-free, vegan almond flour cookie dough, and then stuffed the cookie dough inside dates, then dipped the dates in melted chocolate using Lily's Dark Chocolate Baking Bar and sprinkled with sea salt! Seriously, so good!
Instagram post 2189290263928004328_5404401416 Craving something on the lighter side after all your feasts?! Try this ROASTED ACORN SQUASH + PEAR ARUGULA SALAD 🌿👌🏻 Recipe on the blog! (Clickable link in bio) Happy Sunday!
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https://www.healthylittlevittles.com/roasted-acorn-squash-pear-arugula-salad/
Instagram post 2188627587459462873_5404401416 The last of the pumpkin pie! This pie was so good, and super easy to make! I adapted @itdoesnttastelikechicken ‘s recipe slightly and used my own gluten-free pie crust 👌🏻Thankful for traditional Thanksgiving dishes being so adaptable to be vegan + gluten 🙏🏻 Hope y’all had a wonderful holiday!
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