Eat up your plant-based Thanksgiving leftovers in these Leftover Holiday Collard Wraps with “Turkey” Jackfruit. Enjoy anytime holiday food is in the fridge!
How was your Thanksgiving?
Mine was stupendous.
We ate, drank, and played more than one to many rounds of the games Things (which you need to buy and play immediately!)
The day after Thanksgiving means blasting the Christmas music for real, although I’ve low key been listening since mid-November.
It also means we’re left with…all the leftovers.
Are you in a tofurkey coma today?
If your body is like mine, after a day celebrating the eats, it might be begging you for some greens, please.
What if I told you we could use up the leftovers and get your greens together in a succinct meal that won’t dirty up tons of extra dishes?
These Leftover Holiday Collard Wraps combine are light and easy and combines all of your favorite post-feast flavors in one gloriously green bite.
Yesterday Dan and I celebrated at my parents’ house and everyone brought a dish to share.
I was pretty proud of the final colorful spread we arranged in the kitchen for mass consumption.
There was my sweet potato casserole, the BEST roasted brussels my cousin made (definitely requesting the recipe for that one), the colorful quinoa salad my aunt and uncle brought, and the cranberry salad and corn casserole my mom made.
For dessert, we had an assortment of pies and my butternut brownies!
When it comes to leftovers, you probably have a little of this and that, so feel free to adjust the proportions and get creative with your additions for this recipe.
This Thanksgiving left me with lots of sweet potato smash, roasted brussel sprouts, and low sugar orange cranberry sauce.
Hashtag blessed.
The concept here is simple, friends; take all of the leftover things and roll them into a fresh collard wrap.
Savor and rejoice that you can eat this meal on repeat until Christmas.
If you’ve been following me for a while, you know I adore these elephant ear greens for a grain-free and gluten-free alternative to wrapping!
There is a time and a place for smaller collards, but I’m going to advice you that this is the perfect place for large collards– the bigger the better.
All the more room to stuff you with, my dear.
I love to use the sweet potato smash as the first line of defense to pile the rest of the leftovers on.
Next, add any roasted veggies, and a splash of cranberry sauce for tart brightness.
If you’re looking for a meaty alternative to tie things together, try out this variation of “Turkey” Jackfruit that you can whip up on the stovetop in under 30 minutes for stuffing these wraps.
The shredded jackfruit has a “meaty” like texture that acts as a sponge to absorb vegetable broth, and dried herbs to make a savory centerpiece.
For the Jackfruit, I used from Edward & Sons. These unseasoned and pre- cut chunks make this “meaty” Jackfruit prep super fast and easy!
Add a splash of Worcestershire sauce for fun!
If you aren’t into jackfruit, some other protein ideas are baked tofu or tempeh, lentils, quinoa, or rice.
Try these Leftover Holiday Collard Wraps anytime you’ve got a bit too much holiday food in the fridge.
I love combining all of the flavors together the same way I mix them all together on my plate the day of.
If you’re not a fan of collard greens, try using kale leaves, swiss chard, or your favorite tortillas to wrap things up.
The wraps are plenty moist and delicious without any dressing or sauce, but if you want to add a tahini dressing here I certainly don’t think it could hurt.
Enjoy!
If you make these Leftover Holiday Collard Wraps, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more wrappable inspiration, check out my Curried Sweet Potato Collard Wraps, Black Bean Collard Burritos with Beet Salsa, Rainbow Hummus & Collard Avocado Wraps, and Green Chickpea Salad Collard Wraps.
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Leftover Holiday Collard Wraps with “Turkey” Jackfruit
- Total Time: 15 mins
- Yield: 3-4 collard wraps
- Diet: Vegan
Description
Eat up your plant-based Thanksgiving leftovers in these Leftover Holiday Collard Wraps with “Turkey” Jackfruit. Enjoy anytime holiday food is in the fridge!
Ingredients
Leftover Holiday Collard Wraps
- 4 large collard leaves, rinsed and trimmed
- 2 cup sweet potato smash, or sweet potato casserole
- 1 cup low sugar orange cranberry sauce (or sub any cranberry sauce or salad)
- 2 cups roasted brussels sprouts
- 4 green onions, thinly sliced
- (optional) any other leftovers you want to throw in1
Jackfruit “Turkey”
- drizzle of avocado oil
- 14 oz Organic Unseasoned Young Jackfruit Pieces (2 boxes)
- 1/2 cup vegetable broth + more as needed
- 6 oz Organic Sliced Crimini Mushrooms
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Himalayan sea salt, to taste
- Organic Gluten Free Vegan Worcestershire (optional)
Instructions
- Prepare the jackfruit first. Remove the jackfruit from the package and rinse it in a colander under cool water and pat dry.
- Heat a large pan over medium with a drizzle of avocado oil. Add the jackfruit pieces and sauté for 2-3 minutes, until the jackfruit starts to color slightly.
- Add in the vegetable broth, sliced mushrooms, rosemary, thyme, and pinch of sea salt. Cover and cook over medium for 10 minutes, or until the jackfruit has absorbed the vegetable broth. Add more broth as needed if the pan runs dry. Add an optional dash of Worcestershire sauce, if desired. Refrigerate the jackfruit until it’s ready for use.
- Wash the collard greens and cut off the protruding stem. Flip the collard leaf over and trim the woody stem so it’s flush with the leaf. Lay face down for assembly.
- Spread the sweet potato smash on the collard leaves and top with orange cranberry sauce, roasted brussels sprouts, green onion, and shredded jackfruit. Toss on any other leftovers you might have on hand.
- Roll up carefully, folding in the ends and edges, so you have a burrito shape. Slice the collard wrap in half, or enjoy as is.
- Repeat until the leftovers are gone!
Notes
Instructions don’t include time needed to cook sweet potato smash, cranberry sauce, or roasted brussels sprout leftovers.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Wraps, Lunch, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is brought to you by Edward & Sons, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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