These fresh and vibrant wraps are perfect for hot summer days or picnics at the park. Collard greens make a great wrap shell because they hold up to being stuffed with ingredients and add a nice texture.
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).
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.
For the ranch yogurt sauce:
In a medium bowl stir all the sauce ingredients together with 2 tablespoons of water until completely combined.
For assembly:
In a medium bowl stir together the rice, cauliflower rice and cilantro until completely combined. Break the salmon into shredded chunks, discarding the skin.
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 immediately or refrigerate until ready to serve.