Pesto Egg Salad Wraps

I’ve done a post with collard wraps before, but I just wanted to remind you how awesome they are.

Awesome lunches get the LION PLATE!

Pesto Egg Salad Wraps

3 hard boiled eggs
3 large collard leaves
1/4 cucumber, diced
1/3 c. pesto (recipe below)

  1. Trim the stems off the collard leaves.
  2. In a large skillet, heat a half inch of water over high heat.
  3. Add collard leaves and cover. Steam until wilted and “bendy”. Remove from water to dry.
  4. In a bowl, mash together pesto, eggs, and cucumber.
  5. Place the collard wrap on a clean surface and scoop 1/3 of the egg filling into the center of the leaf. Fold like burrito to make a wrap.
  6. Do the same with the last 2 leaves.

Simple Pesto

1 bunch organic basil (cheap at Trader Joe’s)
3/4- 1 c. extra virgin olive oil
1/2 c. walnuts
Juice of 1/2 lemon
sea salt to taste

  1. Put it all in a food processor and blend! Add salt and more lemon juice until reaching the desired taste.

    Beautiful!

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3 thoughts on “Pesto Egg Salad Wraps

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