Greek Collard Green Wraps with Tzatziki

Step 1

Lemon Herb Quinoa: In a medium bowl, stir together quinoa, lemon juice, and olive oil. Sprinkle in parsley, oregano, salt and pepper. Stir to mix.

Step 2

Trim collard greens (see note 2): Set a collard green face-down on a cutting board, with the stalk side facing up. Starting near the top (rounded) end, slide a knife down the stalk to shave off as much of the stalk as possible (careful not to cut the leaf!). Repeat with remaining leaves.

Step 3

Assemble: Position a collard green with the back/stem side up. Generously spread tzatziki into the middle. Top with quinoa, cucumber, bell peppers, tomatoes, olives, red onion, and mint. Roll the wraps like a burrito: tuck in the short sides, then roll tightly. Refrigerate extras.