Save Shrimp and Cheddar Collard Green Wraps are my answer to a fast lunch or dinner when I crave something hearty yet light and loaded with fresh flavor. You get juicy sautéed shrimp, crisp veggies, and sharp cheddar rolled in a leafy green wrap—no tortilla needed and everything comes together in about half an hour.
The first time I tried this combo, I was surprised at how well collard greens hold up as a wrap—the leafy greens stay sturdy and the filling is always fresh and colorful. Even my picky eaters go for seconds.
Ingredients
- Medium shrimp: fresh or frozen just make sure they are peeled and deveined for convenience
- Collard green leaves: pick ones that are large dark green and free from blemishes they make the best sturdy wraps
- Carrot: choose a small crisp carrot and slice it thinly for crunch
- Red bell pepper: opt for a glossy firm pepper for sweetness and color
- Red onion: a small one offers sharp flavor without being overpowering
- Avocado: pick one that yields to gentle pressure for perfect creamy slices
- Sharp cheddar cheese: the sharper the better freshly shredded is best
- Olive oil: for flavor in the marinade select extra virgin if possible
- Fresh lemon juice: adds brightness always better squeezed from a real lemon
- Garlic: fresh minced garlic gives punch
- Smoked paprika: choose a high quality Spanish paprika for deep smoky flavor
- Sea salt: brings all the flavors together flake salt works nicely
- Ground black pepper: fresh ground if possible
Instructions
- Marinate the Shrimp:
- Combine the shrimp olive oil lemon juice minced garlic smoked paprika salt and black pepper in a bowl Toss well to coat and let the mixture rest for about ten minutes This step ensures your shrimp are extra flavorful and juicy
- Prep the Greens:
- Bring a big pot of water to a rolling boil Submerge collard green leaves for about thirty seconds then immediately transfer to an ice bath This softens the leaves making them pliable while preserving their bright color Pat each leaf thoroughly dry with paper towels
- Cook the Shrimp:
- Heat a large skillet over medium high Once hot add the marinated shrimp in a single layer Sauté shrimp for two to three minutes on each side until they turn pink and opaque Remove from the skillet so they do not overcook
- Assemble the Wraps:
- Lay each collard green leaf on a flat surface Arrange cooked shrimp in the center followed by a sprinkle of cheddar then pile on carrot red bell pepper red onion and creamy slices of avocado
- Roll the Wraps:
- Fold the sides of each collard leaf inward then roll from the bottom up tucking as you go Aim for a tight seal so the filling stays put Feel free to use a toothpick to secure if needed
- Serve and Slice:
- Use a sharp chef’s knife to slice each wrap in half on a diagonal Serve immediately for best texture and flavor
Save Great for anyone avoiding gluten or looking for a lighter wrap The smoked paprika is my secret ingredient here I love how it adds a subtle smokiness to every bite It reminds me of my grandmother's Sunday gatherings when she would always sneak a pinch of smoked spice into shrimp dishes
Storage Tips
Keep any leftover wraps tightly wrapped in plastic or an airtight container in the fridge Try to enjoy within twenty four hours so the greens stay crisp The veggies tend to release water if stored longer
Ingredient Substitutions
You can swap out cheddar for Monterey Jack or pepper jack for a different kick If you do not have collard greens large Swiss chard leaves or sturdy romaine hearts work as an alternative Instead of shrimp try grilled chicken or tofu for a different protein
Serving Suggestions
These wraps make a complete meal but you can serve them with a crisp green salad or a bowl of chilled gazpacho For a party appetizer cut each wrap into smaller pieces and arrange on a platter with toothpicks
Cultural Context
Collard greens have deep roots in southern American cuisine They are known for their hearty leaves and ability to hold up to cooking In this fresh wrap format they add a nutritious modern twist
Seasonal Adaptations
In spring try using asparagus spears instead of carrots Add sliced fresh tomatoes during summer peak Swap in roasted sweet potato strips for a fall inspired take
Recipe Notes
Collard greens are best when blanched just enough to soften do not overcook A drizzle of extra lemon juice before serving brightens up every bite Leftover shrimp can be chopped and mixed into a salad the next day
Success Stories
Friends who have tried this recipe say their families love it as a lunch box staple I once brought a platter to a summer picnic and they disappeared within minutes
Freezer Meal Conversion
I do not recommend freezing assembled wraps as the vegetables and greens can become mushy However you can freeze cooked shrimp separately then assemble wraps fresh as needed
Save Enjoy these wraps as a feel-good meal Whether packed for lunch or served warm for dinner they're sure to brighten your table and fuel your day
Recipe FAQ
- → How do I keep collard leaves tender?
Blanch collard leaves in boiling water for 30 seconds, then transfer to an ice bath to keep them flexible and vibrant.
- → Can I prepare these wraps ahead of time?
The wraps are best served fresh. If needed, refrigerate for up to 24 hours, but they may lose some texture.
- → What cheese alternatives work well?
Substitute cheddar with Monterey Jack or pepper jack for a new flavor twist while maintaining creaminess.
- → How do I make the shrimp extra flavorful?
Marinating shrimp with olive oil, lemon juice, garlic, paprika, salt, and pepper deepens the taste before sautéing.
- → Are these wraps suitable for gluten-free diets?
Yes, collard greens replace tortillas, making these wraps naturally gluten-free and low in carbohydrates.
- → Can I add sauces or dressings?
A dollop of Greek yogurt or a drizzle of hot sauce before rolling adds extra flavor and moisture to each wrap.