These veggie filled collard wraps can be customized depending on what veggies you have on hand. Hummus, quinoa, green onions, carrots, cucumbers and sprouts are my go-to filler, however you can be as creative as you want when making these babies! Collard greens make a fantastic alternative to a traditional wrap or even a lettuce wrap (although I love the crispy freshness of lettuce wraps). Collard leaves are typically bigger and stronger than lettuce leaves and are definitely more nutrient rich than a tortilla or pita. Add in all the healthy goodness of what is put inside, and veggie collard wraps are something I love to eat.
Ingredients:
Collard leaves
Hummus, traditional or flavored
Quinoa, cooked
Green Onion, diced
Carrot, grated
Cucumber, julienned
Sprouts or Microgreens
Directions:
Wash collard greens and carefully shave down the thick inner stem. Then blanch in salted (Himalayan pink salt) boiling water for 10-15 seconds/leaf. (Shaving down the stem and blanching will help make them easier to fold)
After removing each leaf from the boiling water, lay it flat on a clean dish towel or paper towel. Then allow to dry (you can also pat dry as well).
Lay each leaf flat and spread a layer of hummus in the middle.
Add quinoa and remaining vegetables, then fold like a burrito.
Cut in half and enjoy!
TIP: Start with approx. 1 Tbsp of each filler and add more as required. The exact amount of filling you add will depend on the size of each leaf, if it's filled too full it won't fold together nicely and everything will spill out.
