Day 4: Vegetables for Breakfast Challenge and Collard Green Burritos

I feel like letting you know, I’m that person that wakes up and immediately shoots out of bed. I am that excited to start my day. I am well aware that not everyone is like this. On top of that, a bowl of cereal just doesn’t work for me anymore and I don’t have the desire to cook up something grand. So, I need an easy breakfast that really gives me solid, even energy all morning. Most days a soft cooked whole grain and a heaping pile of vegetables are exactly what I need. But, I also need variety, and for some reason I love making things into cute little bundles.


As you may already know, collard greens are my favorite go to for wraps and rolls. For wraps, they are nice raw as well as cooked. I found the inspiration for these collard burritos from Ali at Nourishing Meals. I really got excited about this super yummy and easy raw sunflower seed spread Ali created to put inside. The texture and flavor are an excellent addition. Very different from my usual filling, some kind of soft bean spread. I haven’t made the salad she uses in her recipe, but instead use whatever vegetables I have on hand. Avocado, grated carrot, shredded cabbage, sauerkraut, kale, romaine, sautéed mushrooms (just thought of that, doesn’t it sound delicious?).

collard leaf, sunflower spread, avocado, grated carrot
collard leaf, sunflower spread, avocado, grated carrot


I like to blanch the collard greens. I think they are more flavorful and tender than with steaming. Both techniques work, though. I talk about blanching vegetables here and again on Day 1 of the Vegetables for Breakfast Challenge.

You can see in the photo that I cut the stem right at the base of the leaf. When I roll it up, I gently break the stem in a few places to get it to roll. I tuck the sides in after the first turn, but just do whatever works for you.

Serve the collard burritos whole or slice in half first.


Things you can do the night before:

  • Ideally, I would prepare all the vegetables in the evening, but then blanch the collard leaves in the morning. But, if you are pressed for time, you can also assemble the burritos the night before. They keep well and travel well.
  • Make extra sunflower spread, or your favorite spread. I always have a spread or two around. It’s a great way to get some extra nutrition, especially for kid snacks and they keep well.

Have you made something like this? What fillings do you like?

If you missed yesterday’s post head on over, I am giving away a bottle of Mitoku Umeboshi Vinegar.