Supergreen Pesto Wraps

Wellness is IN. Seriously. It’s hip to be healthy.

I’m fascinated by it: our culture has become increasingly conscious of what we eat (and maybe more importantly, what we don’t). There was a time when you couldn’t easily find organic produce and kombucha wasn’t a household name. No longer! 

Now, I’m not a health expert and I don’t pretend to be. I just know what makes my body feel good. And while I’m conscious about what I put into my body, it doesn’t mean I deny myself one (or two) of the cookies I just baked. 

In my view, to be fit is to be conscious. Conscious about getting active minutes in my day and fueling my body with enough of the things that serve it well.

In fact, I’m happy to share with you the recipe for these “supergreen” pesto wraps in partnership with WP Rawl! Last month we cooked up this cheesy, baked turnip greens strata. I love their passion for farm-fresh, tender greens—Nature’s Greens line-up includes conveniently packaged collard, turnip, mustard, kale greens and a variety of great blends. They’re pre-washed and ready to throw into salads, wraps or cooked down with garlic and olive oil (my personal favorite!)

When Nature’s Greens asked me to come up with a recipe centered around fitness, I realized how perfectly this theme aligns with my mindset in this season. Only in the last eight or nine months have I been trulytaking care of myself. In the busyness of life, fitness used to be the last thing on my mind. My biggest goals set since I began prioritizing my wellness are these: drink more water, be more active and get my fill of all the important vitamins.

Specifically, my biggest fitness focus in the last year has been on calcium intake.

Osteoporosis, or bone weakness, is a concern in my family. Several doctors have reminded me to get my daily dose of greens, and with good reason—they’re bursting with calcium. For me, the simplest way to stock up on calcium is this: a supplement, a glass of almond milk and at least 1 serving of greens daily. I actually go so far as to set a reminder on my phone so there’s not a chance I’ll forget!

My dietician-friend dropped this fact on me: collard greens have the highest amount of calcium among all leafy greens. If you want to nerd out a bit, here’s a good read on the crazy-amazing benefits of collard and kale greens.

If we’re being honest, there are few recipes out there that make raw greens actually taste good. We spread lemony kale-almond pesto and creamy hummus on the collard wrap for a burst of flavor. Additionally, the kale inside gets a little massage in olive oil, salt and pepper resulting in tender, naturally wilted greens. Packed inside these cold, crisp wraps are all the nutrients and vitamins you’ll need to fuel your next adventure.

To learn more about Nature’s Greens product line and the causes they support, visit their website and follow along on their Instagram and Facebook pages! Click here to find Nature’s Greens leafy-green goodness near you.

Supergreen Pesto Wraps

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course, Snack

Cuisine Mediterranean

Servings 4

Ingredients

  

Kale Pesto

• 1 cup shredded Nature’s Greens Kale
• Pinch salt and freshly ground pepper
• 1 clove garlic roughly chopped
• 1/4 cup parsley roughly chopped
• 1/2 lemon, juiced
• 1/4 cup walnuts or almonds
• 1/3 cup olive oil

Wraps

• 4 Nature’s Greens Collard Greens leaves washed and dried, stems removed
• 1 cup plain hummus
• 1 medium cucumber cut into long, thin strips
• 1/4 head cabbage thinly sliced
• 1 green bell pepper cut into long, thin strips
• 1 tablespoon olive oil
• 1 cup grilled chicken breast (optional)
• 1 avocado flesh thinly sliced
• 1/4 cup feta crumbled
• 1/4 cup arugula microgreens

Instructions

 

• To make pesto: add kale, salt, pepper, garlic, parsley, lemon juice and almonds to the bowl of a food processor or high-powered blender. Pulse a few times until it all comes together. While running on medium speed, drizzle in olive oil. Pulse a few more times, until well combined.
  
• Using a sharp knife, carefully shave the stems of the collard leaves to flatten. Removing that “bump” will make the leaves easier to roll. Take the first leaf and lay it flat, upside down, on a cutting board. Spread about a tablespoon of pesto in the middle of each leaf and spread with the back of the spoon. Top with a heaping tablespoon of hummus and spread.
• In a small bowl, toss kale with olive oil and a pinch of salt and freshly ground pepper. Massage the kale with your hands lightly, until tender. Give it a few good scrunches until it begins to naturally wilt.
• To assemble: on top of the hummus/kale spread, arrange a small handful of cucumber, cabbage, bell pepper, massaged kale, and chicken (if using) horizontally across the vertical stem of the leaf. Top with slices of avocado (about ¼ avocado per wrap), feta and microgreens. Repeat with the remaining leaves.
• Gently but tightly roll each like a burrito, folding in the two long edges first (see note). Rotate so that the short edge is facing you and roll continuously to form a closed wrap. Finish rolling with the open seam facing down. Slice each wrap in half diagonally. Secure with wooden picks and dig in!

Notes

The amount of filling you’ll be able to fit will vary depending on the size of your collard leaves. If you’re having trouble rolling them, take a bit of the filling out.

Keyword greens, pesto, supergreen, wraps

This post is sponsored by WP Rawl/Nature’s Greens.