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
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
- 4 collard green leaves
- ⅔ cup grated carrot
- ⅔ cup shredded red cabbage
- ½ red bell pepper seeded & cut into thin strips
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.
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.
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.
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