Healthy Snack: Creamy Red Pepper Collard Wraps
Figure Friendly Foods
Posted June 17th, 2010 by noelle | View Comments
A few of you emailed me yesterday asking for some additional recipes using goat cheese and roasted red peppers. These requests were in response to the Roasted Red Pepper + Goat Cheese Sandwich recipe I posted yesterday, just in case you missed it.
Great minds must think alike. There is nothing I enjoy more than going to the store at the beginning of a busy week and coming back with a bag of ingredients that I can use in a few different meals throughout the coming week. I find that planning a few meals ahead of time keeps me eating better and helps me to save money.
Try these Creamy Red Pepper Collard Wraps as an afternoon snack to combat a low energy cycle or enjoy two of them as a mid-day meal. Some of you partaking in Dr. Alejandro Junger’s Clean Program might consider having one or two of these wraps as a mid-day meal option during your 21 day detox program. They are light, refreshing and delicious. I will often make a few of these wraps in advance and put them in the fridge. These wraps will keep nicely refrigerated for up to 3 days.
Creamy Red Pepper Collard Wraps
Makes 2 servings, ~130 calories each
Ingredients
For the Creamy Goat Cheese + Roasted Red Pepper Dressing
1/2 cup roasted red peppers (give peppadew peppers a try if you can find them)
1 ½ – 2 ounces herbed goat cheese
2 tablespoons of dill
1 tablespoon good olive oil
1 tablespoon filtered water
Sea salt, pepper to taste
For the wraps
2 collard greens, washed, stems trimmed
1 green pepper, seeded and sliced
Directions
In a food processor combine the peppers, goat cheese, dill, olive oil and water. Blend well. Add touch of sea salt and pepper to taste.
Take 1 tablespoon of the Creamy Goat Cheese + Roasted Red Pepper Dressing and place a dollop of it in the middle of a collard green, lengthwise. Add pepper slices. Roll up the collard green goodness, and slice into two pieces. Repeat the process with the second collard green. Enjoy immediately or save in the refrigerator!
Notes:
- Remaining dressing: Use any of the remaining Creamy Goat Cheese + Roasted Red Pepper Dressing as a dip for carrots and celery or spread it on a piece of sprouted grain toast to accompany a salad. This creamy dressing would also be good mixed into a serving of brown rice or quinoa. I would also consider adding an additional ½ – 1 tablespoon of olive oil to this dip and using it as a salad dressing.
- Remaining dill: Consider using any left over dill in a fresh pressed juice. This Frothy Pink Tomato Juice would be a good one.
