If you’ve been looking for a delicious and healthy way to pack a nutrient-rich lunch, collard wraps filled with hummus are the perfect solution. Not only are these colorful green wraps super easy to make, but they’re also chock full of dietary fiber, vitamins, minerals and antioxidants that your body needs. Plus, the combination of creamy hummus with crunchy veggies wrapped up in a mild-tasting collard leaf is simply mouthwatering! Read on for all the instructions you need to put together this truly delightful meal.
Recipe
Serves 6
6 collard leaves large
2 cup water
1 (15.5 oz.) can garbanzo beans, rinsed and drained
1 lemon, juiced (for 2 Tbs juice)
1 Tbs tahini
2 cloves garlic small
1 cup spinach, packed
1/2 tsp salt
1 red bell pepper, sliced thinly
1 cucumber, seedless, sliced thinly
3 carrots, peeled and sliced thinly
1 avocado, pitted and sliced thinly
6 scallions, cut lengthwise into strips
1/4 cup basil (or cilantro, parsley, etc.)
How to Prepare
Prep
To crush spines of collards: Lay collard leaf on flat surface. Place the back of a chef’s knife on lower part of collard spine – place pressure on flat part of knife until spine is crushed, lightly tapping if necessary.
Place 2 cups of water in a shallow sauté pan. Bring to a boil then reduce to a simmer. Using tongs, plunge collard leaves, one at a time, in the water for 30 seconds until soft and bright green. Remove leaves to paper towel-lined plate to dry.
Prepare vegetables according to directions.
Make
Add beans, lemon juice, tahini, and garlic to food processer. Pulse until just smooth with some texture. Pulse in spinach.
Season with salt.
Place one collard wrap on a flat surface and place ¼ cup of hummus on the top two-thirds. Top with vegetables and roll wrap once, folding in one end, then complete wrap. One end will remain open.
