YouTube Channel Revamp and Zucchini Noodle Collard Green Wrap Video

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Zucchini Noodle Collard Green Wrap Video

Zucchini Noodle Collard Green Wrap Video

Today’s the day! I’m announcing the revamp of my YouTube channel, in which I will be bringing you new videos every Thursday for the rest of the year.

Yes, that’s right. A new video, every Thursday. For the rest of the year. Everything spiralized!

I am so excited to bring you new, fresh spiralized recipes and tips not only on the blog, but on my YouTube channel as well! If you don’t already subscribe, make sure you do so (just click here!)  Once you subscribe, you’ll get an alert the moment the video is uploaded on YouTube so you can be the first to check it out. You can also opt out of these alerts, of course.

And bare with me as I improve my camera presence – I can be pretty nerdy and awkward, so it’ll be fun to follow along with me as I get more comfortable in front of the camera. Right? 🙂

The first video to start off this new YouTube kick is my “How To Make: Zucchini Noodle Collard Green Wrap.” After so many of you asking me how I make my collard green wraps on Instagram, I figured it was about time I make a video on how I “wrap the wrap.”

This video is purely to show you exactly how I lay everything out and roll it up, so the ingredients are pretty basic – sometimes I add turkey, carrots and other veggies to jazz it up.

A photo posted by Ali(ssandra) Maffucci (@inspiralized) on

Now, before you watch it, let me tell you: my videographer came a few minutes early for this shoot, and I was still at the grocery store picking up veggies.

So, I rushed upstairs to meet her, put everything together quickly and in all of this, I forgot to take my engagement ring off. Typically, I don’t cook with my ring on, but I didn’t want to not show you this video. I just wanted to let you know that this isn’t some sort of product placement for a jewelry designer, haha.

Now that we have that out of the way, here is how to make my Zucchini Noodle Collard Green Wrap (with a recipe at the end of this post):

What types of videos would you like to see up next on The Inspiralized YouTube Channel?

Nutritional Information & Recipe


Zucchini Noodle Collard Green Wrap Video

Prep Time10 mins
Total Time10 mins
Servings: 1


  • 1 large collard green leaf
  • 2 tablespoons hummus
  • 4-5 thin slices of cucumber
  • 4-5 thin slices of red onion
  • 3-4 thin slices of avocado
  • 1/4 cup alfalfa sprouts
  • 1/2 cup zucchini noodles


  • Lay down a collard green leaf. Slice the tough stem off the bottom and discard.
  • Spread out the hummus on the leaf with the back of a spoon or a knife. Top with cucumber slices, then onion slices and then avocado slices. Top with sprouts and then top with zucchini noodles.
  • Pinching in the sides as you go, roll the burrito tightly. Pierce with toothpicks, cut in half and enjoy.

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Just subscribed! Love the videos and your blog, it's so inspiring. I pretty much tell all my clients at work about your website (I'm a dietitian) and I include a link to it on my educational handouts :)
Oh wow - thank you SO much for the support!! That is so generous of you, I appreciate it!
Payton says:
Is there any suggestions you could give me to replace the hummus?
morganfed says:
Yay! I'm so excited for this recipe, and for your YouTube channel. Thanks so much for all of the recipes you come up with and the work you do to share them -- it's really an inspiration. :)
Thanks for the kind words, Morgan!
Deborah says:
Hi Ali, Thanks for such great recipes. (The butternut squash noodles were a huge hit :) Would you recommend leaving the zucchini raw? Or, perhaps saute the zucchini with olive oil and garlic?
I prefer my zucchini cooked, except in these raw wraps! The crunch is nice!
Kim says:
I can't wait to try this one! I used collard greens instead of tortillas last night for my burritos and they were AMAZING. I had never tried them before. Tastes like a cross between spinach and romaine, but thicker. And I felt SOOO good afterwards with all those fresh ingredients! Love it!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.