There’s nothing like tucking into a Mexican burrito, but the high amount of carbs and fat can leave you feeling sluggish. For a lighter take on this on-the-go favorite, we revamped the classic wrap by adding some better-for-you greens. A gluten-free substitute for tortillas, collard greens have less than 15 calories per leaf and they’re rich in vitamin A, C and K. Stuff them with nutritious fixings and dig in, because these sturdy leaves won’t fall apart in your hands after the first bite. For a protein triple threat, fill your burritos with grilled chicken, black beans and spicy quinoa, which has more protein and fewer carbs than white rice.
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Collard Greens, Quinoa and Chicken Burrito Recipe
Prep time: 25 minutes
Cook time: 30 minutes
2 grilled or baked chicken breasts, sliced
1 cup quinoa, rinsed
2 cups chicken or vegetable broth
1 teaspoon smoked paprika
1 tablespoon cumin
1 can (15 oz) black beans, rinsed
4 large collard greens
- Place the rinsed quinoa, broth, smoked paprika and cumin in a medium saucepan and bring to a boil. Lower the heat, place a lid on the saucepan and allow to simmer for 15 to 20 minutes or until all of the liquid has been absorbed.
- In a separate pan, heat the black beans until warm.
- Wash the collard leaves and place them face down on a cutting board. Using a knife, thinly shave off the stem, focusing on the thick end.
- Flip the leaves over and divide the quinoa, beans and chicken among the four leaves. Add any additional toppings and roll up like a traditional burrito. Cut the burritos in half and slide a toothpick through the middle to hold them together.
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