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Grilled BBQ Salmon and Veggie Collard Green Wraps

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.
Course Main Course
Cuisine American
Keyword bbq, collard greens, fish, greek yogurt, grilled, ranch, salmon, veggie, yogurt
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 wraps, serves 4.
Calories 213kcal

Ingredients

For the BBQ salmon:

  • 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

For the ranch yogurt 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

For assembly:

  • cups cooked brown rice
  • 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

Instructions

For the BBQ 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).
  • 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.

Nutrition

Calories: 213kcal | Carbohydrates: 16g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 33mg | Sodium: 274mg | Potassium: 521mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1575IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 1mg