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Italian Veggie Collard Wrap

Italian Veggie Collard Wrap, loaded with flavor packed veggies and chickpeas! Made with marinated eggplant and zucchini, a citrus chickpea salad, farro, roasted red onion and fennel, and vegan feta!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 8 Collard leaves More if they are small
  • 1 Tomato
  • 1/2 cup Vegan Feta Cheese
MARINATED EGGPLANT AND ZUCCHINI
  • 2 Asian Eggplant Can substitute 1 large eggplant
  • 2 Zucchini
  • 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp anise extract
  • 1 tsp Italian seasoning
  • 8 drops Liquid Smoke
LEMON CHICKPEA MASH
  • 1 Can Chickpeas
  • 1 tsp Italian Seasoning
  • Zest from half a lemon
  • 1 Lemon, juiced
  • 1 garlic clove
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tbsp capers
ROASTED ONION AND FENNEL
  • 1 Red onion
  • 1 Fennel bulb
  • 2 tbsp Red wine vinegar
  • 1/4 tsp salt
FARRO
  • 1 1/4 cup farro
  • 2 1/2 cups water
  • 1/4 cup Red wine vinegar
  • 1 tbsp maple syrup
  • 2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Method
 

MARINATED EGGPLANT AND ZUCCHINI
  1. Preheat over to 400 degrees
  2. Slice eggplant and zucchini long ways about 1/4 inch thick
  3. Mix all other marinade ingredients in bowl
  4. Coat eggplant and zucchini with sauce
  5. Place on a baking sheet lined with parchment paper
  6. Bake for 30 minutes along with red onions and fennel that are prepped in next setp
    Marinated eggplant and zucchini
  7. Prep other ingredients as vegetables bake
ROASTED RED ONION AND FENNEL
  1. Slice red onion and fennel bulb into 1/4 inch slices
  2. Toss in red wine vinegar and salt
  3. Place on a baking sheet lined with parchment paper
  4. Bake for 30 minutes with zucchini and eggplant
  5. Prep other ingredients as vegetables bake
FARROW
  1. Bring farro and water to a boil
  2. Lower heat to medium-low and simmer for 30 minutes. Keep covered with a tight lid and stir occationally
  3. When water is absorbed remove from heat and let stand for 10 minutes
  4. Mix in vinegar, maple, and seasoning
LEMON CHICKPEA MASH
  1. Open can of chickpeas, drain, and rinse
  2. Place chickpeas in a bowl and mash with a fork until relatively smooth. Some chunks are fine
  3. Finely chop garlic clove and capers
  4. Mix garlic clove, capers, and remaining ingredientns into mashed chickpeas
  5. Set aside
COLLARD WRAPS
  1. Wash all of the collar leaves
  2. Take a knife and carefully cut the extra thickness of the stem off. This will make it easier to roll the leaves
  3. Cut off the excess stem at the bottom of the leaf
  4. Place the leaves one by one in a boiling pot of water for 5-10 seconds. Use tongs!
  5. Remove the leaves with tongs and place directly into an ice water bath
  6. Repeat previous two steps until all of the collard leaves are in the ice water bath
  7. Remove from ice water bath when cooled and place on a paper towel to dry off excess liquid. You can place paper towels in between each collard leaf and pile them on top of one another
  8. Place aside
TOMATO AND FETA
  1. Slice tomato
  2. Crumble feta if needed
ASSEMBLE THE WRAPS
  1. Lay one collard wrap on a cutting board
  2. Fill with 1/8 of each ingredient
  3. Tuck in sides and roll like a burrito
  4. Once rolled, keep whole or cut in half if desired
  5. Repeat filling and rolling steps until all of the wraps are made