Wrapped & Ready to Roll

Fresh wraps stuffed with fall veggies such as bell peppers, carrots and sweet potatoes are a satisfying snack that can be consumed on the move, as well as easily photographed along the trails at Devil’s Lake, post-meander through a local corn maze or en route to Lambeau Field.

I prefer using a cruciferous vegetable leaf, like collard greens, that tend to hold a wrap together better while in transit rather than a tortilla or rice paper. Collard greens are gluten- free, plant-based, nut-free and soy-free—making it a stellar option if any traveling companions have dietary restrictions. They are also loaded with calcium, fiber and an array of antioxidants so each crunchy bite contains a nutritious boost. Plus this meal can be periodically revamped by switching up how the fillings are seasoned.

Collard green wraps can be prepped before heading out on the next autumn adventure then refrigerated prior to departure. For longer journeys, these wraps can be a part of a BYO variety “snack pack” to help avoid taste bud boredom or perusing the chip aisle at every gas station stop.