Breakfast Burrito Collard Green Wraps

These Black Bean Butternut Breakfast Burrito Collard Wraps are a truly nutritious (and fun!) option. I used roasted butternut squash, but to save time, you can sub any leftover roasted vegetables or even shredded carrot.

How to Make a Collard Green Wrap

I wrote last week about my aim to add more breakfast recipes to my archives. Here is proof that I am coming through on that goal!

We’ve had lots of these wraps for breakfast lately, with all sorts of fillings. We’ve used mashed leftover sweet potato, chicken sausage, and all sorts of leftover veggies, along with avocado (always!) and scrambled eggs.

It’s the perfect way to have a low carb breakfast and get your greens in, but it totally does the trick for me when I’m craving something more substantial for breakfast.

Step 1: Prepare your greens by trimming the stem off the back of the leaves.

Step 2: Soak leaves in warm (not hot) water with a little vinegar.

This cleans the leaves well, and also makes them more pliable so they roll easily.

Step 3: Lay two leaves out with the tops facing in opposite directions.

I use two leaves, but if you have extra large leaves, you can get away with one. When I buy collards, I always end up with some really large and some really small leaves, so I use a large and a small together in each wrap. Then my “burritos” are solidly wrapped in a nice layer of green-health-boosting-goodness.

Step 4: Add collard green wrap fillings to the center, like filling a burrito.

Step 5: Fold the top and bottom of the leaves into the center, and then roll tightly from left to right.

Make your Collard Wrap a Breakfast Burrito

We love breakfast fillings in our collard green wraps. These are equally good any time of the day!

Other filling ideas:

• Creamy Filling: Always start with something creamy, like black beans, hummus, roasted sweet potato, or avocado.
• Protein: I love adding scrambled egg, but bacon, sausage, or shredded chicken are great also!
• Make these vegan: Add tofu as a protein option, or skip the additional protein and just use extra beans or hummus.
• Veggies: We love tomatoes, sprouts, avocado, and shredded carrots.

Tips for Butternut Black Bean Collard Wrap Breakfast Burritos

• I roasted butternut squash for this recipe because I had half of a squash leftover after making this ahhh–may–zzing salad, but I typically wouldn’t go through the effort to roast squash for breakfast (I would have, pre-baby!). You can sub any other roasted veggies you have leftover, or even shredded carrot or extra tomato and avocado.
• Make it Vegan: Sub a tofu scramble or extra beans in this wrap to make it vegan.
• Make it Paleo/Whole30: These wraps are perfect for a paleo diet. Since black beans aren’t Paleo, mash the avocado to use as the creamy base, and skip the black beans. You can also use mashed sweet potato (with a squeeze of lime and a dash or cumin) in place of the beans.

Breakfast Burrito Collard Green Wraps

These breakfast burritos make a substantial breakfast, but replace carbs with dark leafy greens. The fillings here are totally customizable! If you don't have time to bake the squash, sub with any leftover roasted veggies, or add in extra raw veggies.

5 from 1 vote

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 2 wraps

Calories: 404kcal

Author: Michelle Miller

Ingredients

• ▢ 4 collard greens
• ▢ 1/4 butternut squash peeled and sliced
• ▢ 1 tablespoon olive oil
• ▢ salt and pepper to taste
• ▢ 4 eggs scrambled
• ▢ 1/2 cup black bean sauce (recipe below)
• ▢ 1 tomato chopped or sliced
• ▢ 1/2 avocado sliced
• ▢ cilantro chopped, optional
• ▢ hot sauce to taste, optional

Black Bean Sauce

• ▢ 1 can black beans rinsed and drained
• ▢ 1/2 cup salsa
• ▢ 1 teaspoon cumin
• ▢ sea salt to taste, optional

Instructions

• Preheat oven to 450 degrees F.
• Chop butternut squash in thin slices, then put on a baking sheet and drizzle with olive oil, then season with sea salt and black pepper. Bake squash for 25 minutes.
• Start by soaking collard leaves in warm (almost hot) water for 10 minutes.
• Prepare black bean sauce by combining all ingredients in a blender, and blending until smooth, stopping to scrape the sides as necessary.
• Scramble eggs and season with sea salt and pepper.
• When collard greens have been soaked, trim the stem from the bottom, and then trim off the top of the stem on the bottom side of the leaf (as in photos above).
• Lay a large and a smaller leaf together, tops facing opposite directions (as in photos above).
• In the center of the leaves, add 1/4 cup of the black bean sauce, then top with butternut squash, tomatoes, avocados, scrambled eggs, and additional toppings like hot sauce, a squeeze of lime, or cilantro.
• Start by folding the top and bottom sides of the leaves down over the filling, and then rolling the sides like a burrito.
• Cut in a diagonal, and serve with salsa.

Nutrition

Calories: 404kcal | Carbohydrates: 29g | Protein: 19g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 327mg | Sodium: 2319mg | Potassium: 884mg | Fiber: 10g | Sugar: 11g | Vitamin A: 12030IU | Vitamin C: 40mg | Calcium: 153mg | Iron: 4mg

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Other Collard Wrap Recipes:

• Whole30 Breakfast Burritos, by Sunkissed Kitchen
• Leftover Turkey and Sweet Potato Collard Wraps, by Sunkissed Kitchen

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