Egg Salad Collard Green Wraps
These collard green wraps are a fantastic way to serve lightened-up curry egg salad. Packed full of veggies and great for meal prepping.
Servings: 4 Servings
Calories: 152.1kcal
Ingredients
The Egg Salad:
- 6 hard-boiled eggs peeled
- 6 tablespoons nonfat plain Greek yogurt
- 1 green onion thinly sliced
- 1 large celery stalk diced
- ¾ teaspoon curry powder
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt or to taste
The Wraps:
- 4 collard green leaves
- ⅔ cup grated carrot
- ⅔ cup shredded red cabbage
- ½ red bell pepper seeded & cut into thin strips
Instructions
The Egg Salad:
- In a medium bowl, smash the hard-boiled eggs with the back of a fork. Add the yogurt, green onion, celery, curry powder, pepper and salt. Stir to combine.
The Wraps:
- Turn the collard green leaves over. With a sharp knife, carefully trim the stem of each leaf so that the leaves are more pliable for folding (see photo).
- If you would like the collard green leaves to be more tender, soak in hot water for about 1 minute, then pat dry. The leaves can also be used completely raw.
- Evenly divide the egg salad between the collard leaves, leaving about an inch at each end. Top with the grated carrot, cabbage and red bell pepper.
- Tuck in the ends, roll each leaf around the filling and cut in half. Serve.
Notes
Weight Watchers Points: 0 (Blue – Freestyle SP) / 3 (Green) / 0 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1Wrap | Calories: 152.1kcal | Carbohydrates: 8.4g | Protein: 13.1g | Fat: 7.4g | Saturated Fat: 2.4g | Cholesterol: 279.9mg | Sodium: 223.8mg | Fiber: 2.6g | Sugar: 2.5g