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.