Strawberry Balsamic Wrap

Whether you’re a full time vegetarian or just a lover of light summer salads, this is perfect #MeatlessMonday recipe for you! Collard have quickly become one of my absolute faves — the leaves are sturdy + work great as wrap! Using a couple leaves of greens turns this wrap into a salad that can be eaten on-the-go + with one hand- what could be better than that?!

This combo of strawberry, goat cheese + balsamic reduction is a classic summer salad as is, but feel free to toss in some sliced chicken or avocado if you want a more filling meal. This wrap can be prepped in advance as well, simply wrap the greens in aluminum foil + store in the fridge overnight!


  • ½ cup Strawberries [sliced]
  • 1.5 ounces Goat Cheese
  • 2 tbsp Walnuts
  • ¾ cup Balsamic Vinegar
  • 3 Collard Green Leaves
  • Black Pepper to taste


#1] Slice the strawberries, wash the greens + remove the stalks
#2] In a small pot, bring the balsamic vinegar up to a boil. Once boiling, reduce the heat + simmer until the balsamic forms a syrup. To check it it’s finished, dip the back of a spoon + see if the balsamic reduction is thick enough for you to swipe a finger across the spoon without dripping.
#3] Stack the collard greens on a sheet parchment or foil , fill with the strawbs, walnuts + goat cheese. Sprinkle some fresh cracked black pepper over the top +  drizzle on the balsamic reduction.
#4] Wrap it up! Wraps can be stored in the fridge overnight! Extra balsamic reduction can be stored in an airtight container in the fridge for up to a week.

+ Teresa [@tasandoval], OSU CHAARG

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