Jun 7, 2017

Grilled BBQ Salmon and Veggie Collard Green Wraps

Name: Grilled BBQ Salmon and Veggie Collard Green Wraps
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 pound salmon, (cut into filets); 3 tablespoons extra-virgin olive oil, (divided); ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 3 tablespoon barbecue sauce; 1 cup Greek yogurt; 3 tablespoons reduced-fat buttermilk; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped chives; ½ teaspoon dried dill; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon freshly ground black pepper; ¼ teaspoon kosher salt; 1½ cups cooked brown rice; 1½ cups cauliflower rice; 3 tablespoon chopped cilantro; 1 bunch collard greens, (at least 8 large leaves); 1 medium carrot, (peeled and julienned); 1 cup shredded purple cabbage

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

BY: Kylie Mazon-Chambers

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Collard greens take the place of a traditional wrap for a healthy-ish recipe with grilled BBQ salmon and ranch yogurt sauce.

Grilled BBQ Salmon and Veggie Collard Green Wraps with Ranch Yogurt Sauce.

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These grilled BBQ salmon and veggie collard green wraps are a fresh, colorful alternative to a traditional sandwich or tortilla wrap. Grilled salmon is brushed with barbecue sauce, then layered into sturdy collard green leaves with brown rice, cauliflower rice, julienned carrots, purple cabbage, cilantro, and a creamy ranch yogurt sauce. The combination gives you smoky, savory salmon, crisp vegetables, hearty grains, and a tangy sauce in every bite, making these wraps a satisfying lunch or light dinner that is especially good for warm-weather meals and picnics. Plus, collard greens make a great wrap shell because they hold up to being stuffed with ingredients and add a nice texture. Looking for more lighter lunch options? Check out my lobster avocado salad with creamy tofu lime dressing or these fresh salmon cakes next.

	Why You’ll Love This Recipe
	Fresh but filling: Salmon, brown rice, cauliflower rice, and plenty of crunchy vegetables make these wraps satisfying without feeling heavy.
No tortilla required: Sturdy collard greens make an excellent wrap because they hold up to a generous filling without falling apart.
Big flavor in every bite: Smoky BBQ salmon and creamy ranch yogurt sauce bring plenty of flavor to the fresh vegetables and grains.

Key Ingredients in This Recipe

Collard greens – Not all leafy greens can hold ingredients without tearing like collards. The leaves do have a thick stem that has to be removed before wrapping – if you don’t then it won’t fold properly. For a vegetarian wrap the salmon can be substituted for your favorite tofu filling.
Salmon – While the most common type of salmon sold in stores is Atlantic salmon, there are many other varieties. Farm-raised Atlantic salmon is much fattier and thicker than many wild salmon varieties. If you can find it I love using wild Alaskan salmon in this recipe. The salmon is seasoned with salt pepper and BBQ sauce of choice and grilled in this wrap recipe.
Brown rice – Because brown rice is a whole grain rice its considered a healthier alternative. It has a low glycemic index and contains the outer parts of the grain, the bran and the germ which are removed in the production of white rice. They can be used interchangeably in this recipe.
Cauliflower rice – In this recipe I cut the rice with cauliflower rice. Cauliflower rice is now sold at places like Trader Joe’s and Whole Foods but it’s just as easy (and cheaper) to make yourself. Just add roughly chopped cauliflower to the bowl of a food processor fitted with a metal blade and pulse until finely chopped (the size of rice) or simply finely chop it with a chef’s knife.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

For easier wrapping, remove the thick center stem from each collard green leaf without cutting all the way through the leaf. The thinner leaf will fold much more easily around the filling while still staying sturdy enough to hold everything together.

Swaps and Substitutions

Salmon: Substitute grilled chicken for another easy protein, or use tofu for a vegetarian version.
Collard greens: Use large Swiss chard leaves as an alternative, though they may be slightly more delicate.
Brown rice: Swap in white rice, quinoa, or use all cauliflower rice for a lighter option.
Cauliflower rice: Use additional cooked brown rice, white rice, or quinoa if you prefer.
Greek yogurt: Substitute plain yogurt or sour cream for the base of the ranch sauce.
Buttermilk: Use regular milk with a small splash of lemon juice or white vinegar, or thin the yogurt with a little water.
Purple cabbage: Green cabbage or shredded Brussels sprouts work well for the same crunchy texture.

How to Make BBQ Salmon Collard Wraps (Step-by-Step)

Season salmon. Brush the salmon filets with 2 tablespoons of olive oil and season with salt and pepper. Heat a grill or grill-pan to a medium-high heat (ensure the grill is clean – otherwise the salmon will stick to the grate).
Grill the salmon. Lightly oil the grill grate with the remaining oil. Place the salmon skin-side down and cook for 3 minutes. Generously brush the salmon all over with the barbecue sauce and flip, grilling skin side up for an additional 2 minutes for medium rare.
Mix the sauce. In a medium bowl stir all the sauce ingredients together with 2 tablespoons of water until completely combined.
Stir the filling together. In a medium bowl stir together the rice, cauliflower rice and cilantro until completely combined. Break the salmon into shredded chunks, discarding the skin.
Roll the filling in the collard greens. Remove the thick stem from the collard greens. Working one at a time spoon about ¼ cup of the rice mixture over the leaf then arrange carrot, cabbage and salmon chunks. Wrap the collard green up like you would a burrito and secure with string or parchment paper.
Serve. Serve immediately or refrigerate until ready to serve.

How to Serve This Recipe

For lunch: Serve the wraps chilled or at room temperature with fresh fruit, a simple salad, or crispy potatoes.
For a picnic: Wrap each collard green tightly in parchment paper and refrigerate until ready to transport and serve.
For meal prep: Assemble the components ahead of time and keep the salmon, rice mixture, vegetables, and sauce refrigerated separately until ready to wrap.
For a lighter dinner: Serve the wraps alongside a simple cucumber or tomato salad for a fresh summer meal.
For entertaining: Slice the wraps in half and arrange them on a platter with extra ranch yogurt sauce for dipping.

How to Store This Recipe

Assembled wraps: Store tightly wrapped in the refrigerator for up to 2 days. The vegetables and collard greens will soften slightly over time.
Salmon: Store cooked salmon in an airtight container in the refrigerator for up to 3 days.
Rice mixture: Refrigerate the brown rice, cauliflower rice, and cilantro mixture in an airtight container for up to 3 days.
Ranch yogurt sauce: Store covered in the refrigerator for up to 3 days.
Meal prep: For the best texture, store the individual components separately and assemble the wraps just before serving.

FAQ – Frequently Asked Questions

How do you make collard greens easier to wrap?

Remove the thick center stem from the collard green leaf while keeping the rest of the leaf intact. This makes the leaf more flexible and easier to fold around the filling without tearing.

Can I use cauliflower rice instead of brown rice in salmon collard green wraps?

Yes. The recipe already combines brown rice and cauliflower rice, but you can use all cauliflower rice, all brown rice, or substitute another cooked grain such as quinoa.

What can I substitute for salmon in collard green wraps?

You can substitute grilled chicken for the salmon or use tofu for a vegetarian collard green wrap. The BBQ sauce and ranch yogurt sauce work well with either option.

Do you need to cook collard greens before making wraps?

Not necessarily. Large, fresh collard green leaves can be used raw, especially when the center stem is trimmed. Briefly blanching the leaves can make them softer and easier to roll if they feel too stiff.

What sauce goes well with BBQ salmon wraps?

A creamy, tangy sauce like ranch yogurt sauce pairs especially well with BBQ salmon because it balances the smoky sweetness of the barbecue sauce and adds richness to the fresh vegetables.

Other Recipes to Try

If you loved the freshness of this salmon wrap, check out some of my other easy lunch ideas:

Cauliflower and Kimchi Fried Rice
Italian Sub Sandwich
Confit Tuna Sandwich

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).