Citrus Roasted Wraps

Indeed, plant based everything is on the rise, and with that being the theme for 2016--here's a very easy and tasty recipe which will relieve your taste buds from boredom. I found this on Whole Foods web site, and test drove it yesterday--Yum-May!! Enjoy

  • 3/4 pound skinless paiche fillet, cut into 1-inch cubes
  • 2 bell peppers, any color, diced
  • 1 large seedless orange, peeled and diced
  • 1 lemon, peeled and diced (remove any seeds)
  • 1/4 teaspoon fine sea salt
  • 8 large collard leaves
  • 1/3 cup finely diced red onions
Preheat the oven to 425°F. Combine paiche, peppers, orange, lemon and salt in a 9x13-inch baking dish. Roast until fish is just cooked through and peppers are softened, about 15 minutes, stirring once halfway through the cooking time.  

Meanwhile, bring a large pot filled halfway with water to a boil. Using a paring knife, make a V-shaped cut into each collard leaf and remove thickest part of rib. Drop leaves 2 at a time into the boiling water and cook until just pliable, 1 to 2 minutes. Drain on a kitchen towel.  

Lay collard leaves on a work surface, slightly overlapping sides where rib was cut out. Place a scant 1/2 cup fish mixture in the middle, sprinkle with onions and roll up burrito-style.
Nutritional Info: 
Per Serving: Serving size: 2 filled wraps, 120 calories (10 from fat), 1.5g total fat, 40mg cholesterol,210mg sodium, 10g carbohydrates, (3 g dietary fiber, 6g sugar), 17g protein.

Leave a comment

Please note, comments must be approved before they are published