Collar Green Sushi Bites as it is famously called at home when filled with rice, these wraps are easy to make and are quite filling, depending on the filling encased.
This time, I went with two types of filling:
1. Coconut butternut squash filling: Dice the butternut squash and cook in enough coconut milk and a pinch of salt, turmeric powder & coriander powder till tender and fragrant; add chopped curry leaves and dry grated unsweetened coconut for extra flavor. I love the South Indian flavors from curry leaves and coriander powder. Off heat mush with a fork to shred it for the filling, not puree.
2. Spiced shredded chicken filling: I had some leftover Almond-Flax Encrusted Chicken Nuggets. Simply run it in the blender till shredded coarsely but not ground to a pulp. Mix it with Neufchâtel cheese to bind it and make it cohesive.
- Pre-heat the oven to 375°F
- Blanch the collard greens leaves and pat dry and keep handy
- Prepare the filling and keep handy
- Spoon some filling into the leaf, roll into a wrap tightly, place in a greased roasting pan
- Spoon some marinara sauce or any favorite pasta sauce, or cheese sauce, onto the wraps
- Bake in 375°F oven for about 10 minutes
Serve warm as an appetizer or side. I like to serve it on a bed of warm cooked quinoa to get that extra texture in every bite as I cut into the wraps and down a forkful.