Goodbye, boring old tuna sandwich. Hello, gorgeous Spicy Tuna Wrap!
Honestly, who needs bread when you can wrap spicy tuna goodness in blanched collard greens? Not me. These wraps are light and tight, and will help make us light and tight too! :-)
The whole concept of wrapping delicious sandwich fillings in collards has really tickled me this week. After the amazing Thai Chicken Wraps were such a hit, I made another batch of blanched collards and came up with this Spicy Tuna Wrap to bring with me to the office for lunch. Delicious, lean and quite portable…so pretty much the perfect lunch!
When it comes to making wraps and sandwiches that are grain and gluten free, it can be tricky to find something that is strong enough to hold the filling and stay together while you take it on-the-go. And really most of our meals these days are eaten on-the-go, with the exception of dinner, so it’s nice to have something that can be taken in a ziplock bag and not always in a bulky Tupperware.
Here are my TOP THREE grain+gluten-free bread replacements for sandwiches and wraps:
2 collard green leaves
2 tablespoons coconut cream
1 teaspoon coconut aminos
2 teaspoons Sriracha
⅓ cup carrots, thinly sliced
½ avocado, sliced
½ cucumber, peeled, seeded and cut into matchsticks
Bring a medium sized pot of salted water to a boil. Get a bowl of ice water ready. Add the collard green leaves to the pot of boiling salt water for 2 minutes. Remove the leaves from the boiling water and plunge into the ice water for 20 seconds. Place the leaves on a paper towel to dry.
In a bowl flake the tuna and mix in the coconut cream, coconut aminos, and Sriracha. Mix until well combined.
Place the two collard green leaves overlapping on a cutting board, in opposite directions so that the wide, flat ends overlap in the middle. Line the tuna, carrots, avocado slices and cucumber matchsticks down the middle, leaving open space around the edges of the leaves.
Wrap like a burrito, cut down the middle on a diagonal, and serve immediately. Enjoy!