Some of the veggie wrap staples in my pantry include chickpea flour tortillas, coconut flour wraps, and … raw collard greens! Yes, collard greens make a delicious wrapping material. I love to use collard greens in place of typical wheat wraps whenever possible as a way of getting even more nutrients in one dish. This is my go-to Easy Collard Wrap recipe and it includes hummus, carrots, bell peppers, cucumbers, cabbage, micro-greens, and a bunch of fresh herbs. Secret hack: I love adding my marinated tempeh or white bean salad to the collard wrap for variety.
4 whole collard green leaves, washed and trimmed
1 cup of hummus of your choosing
3 carrots, peeled and sliced into thin strips
2 small cucumbers, sliced into thin strips
1-2 red bell peppers, sliced into thin strips
1 cup of cabbage, thinly sliced
1 cup of micro-greens
¼ cup of fresh herbs – we like basil, parsley, and cilantro, but feel free to experiment!
First, you want to blanch your collard greens. Simply start by boiling a pot of water. Once boiled, turn the heat on low. Place your collard greens into the water for 1 minute, or until soft (remember you are going to be using these as wraps). Once soft, remove from the water and place on a towel or in a colander to dry. Set aside while we make the filling.
Assemble your veggies. Cut your veggies into long, thin strips so they lay nicely in your wrap but still give you a crunch factor. Slice up your carrots, cucumbers, peppers, cabbage, and any other veggies you might be using. Set aside.
Time to assemble your wrap! Lay your blanched collard green on a flat surface. Cut out the stem from the bottom of the leaf. Then spread your hummus onto the wrap.
Next, add your veggies! Use the bigger veggies first, and layer the smaller toppings on as you go. Add your carrots, peppers, cucumbers, cabbage, microgreens, and top with your fresh herbs.
Wrap up your collard wrap, and you are done! You can store these in the fridge or serve immediately.