Being keto and vegetarian can be difficult when you feel like you are always eating vegetables the same way! Then, there’s the obvious lettuce wraps that are always keto friendly but 9 times out of 10 they always contain some sort of meat. I mean, you don’t think you want to eat a bunch of vegetables wrapped in a vegetable?

You will! Trust me on this.

This vegetarian Greek inspired veggie wrap is full of square cut veggies and thick hunks of salty feta complimented by the creamy tang of tzatziki. Tzatziki is an easy spread made from Greek yogurt, grated cucumber, garlic, and lemon. You can make this simple sauce in a jiffy or if you are like me, find an authentic brand and always keep it in your fridge! I also added kalamata olives but you could even use other Greek flavors like marinated artichoke hearts or pepperoncini rings.

These wraps come together so easily that you will want to make extra to store for quick and easy lunch meal prep. The greens stay sturdy and the flavors come together the longer they are refrigerated!

Yields 4 servings of Vegetarian Greek Collard Wraps

The Preparation

Tzatziki Sauce:

1 cup full-fat plain greek yogurt
1 teaspoon garlic powder
1 tablespoon white vinegar
2 tablespoons olive oil
2 1/2 ounces cucumber, peeled, grated
2 tablespoons fresh dill, minced
salt and pepper

The Wrap:

4 large collard green leaves
1 medium cucumber, cut into matchsticks
1/2 medium red bell pepper, cut into matchsticks
1/2 cup red onion, sliced
8 whole black olives, sliced
4 ounces feta cheese
4 large cherry tomatoes, halved

The Execution

1. Mix all of the ingredients for the tzatziki sauce together and also store in the fridge. Be sure to squeeze all of the water out of the cucumber after you grate it.

2. Prepare collard green wraps by washing leaves well and trimming the fibrous stem from each leaf.

3. Spread 2 tablespoons of tzatziki onto the center of each wrap and smooth the sauce out.

4. Layer the cucumber, pepper, onion, olives, feta and tomatoes in the center of the wrap. I’ve shown them spread out in a line to display each ingredient, but when assembling these wraps it works best to keep all of the ingredients close and toward the center of the leaf. Imagine piling them high rather than spreading them out!

5. Fold as you would a burrito, folding in each side toward the center and the folding the rounded end over the filling and roll.

6. Slice in halves and serve with any leftover tzatziki or wrap in plastic for a quick lunchtime meal!

This makes a total of 4 servings of Vegetarian Greek Collard Wraps. Each serving comes out to be 235 calories, 16.8g fats, 9.1g net carbs, and 11g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1 cup full-fat plain greek yogurt	215	11.3	6.8	0	6.8	20.4
1 teaspoon garlic powder	10	0	2.3	0.3	2	0.5
1 tablespoon white vinegar	3	0	0	0	0	0
2 tablespoon olive oil	239	27	0	0	0	0
2 1/2 ounce cucumber	11	0.1	2.6	0.4	2.2	0.5
2 tablespoon fresh dill	0	0	0.1	0	0.1	0
— salt and pepper	0	0	0	0	0	0
4 large collard green leaves	26	0.6	4.6	3.2	1.4	2.2
1 medium cucumber	30	0.2	7.3	1	6.3	1.3
1/2 medium red bell pepper	18	0.2	3.5	1.2	2.3	0.6
1/2 cup red onion	35	0.2	8.1	1.1	7	1.1
8 whole black olives	37	3.4	2	1	1	0.3
4 ounce feta cheese	299	24.1	4.6	0	4.6	16.1
4 large cherry tomatoes	17	0.2	3.7	1.2	2.6	0.9
Totals	941	67.3	45.6	9.4	36.2	43.8
Per Serving (/4)	235	16.8	11.4	2.3	9.1	10.9