Substitute any veggies you have on hand, such as sun-dried tomatoes, red peppers, spinach or romaine lettuce.
- 1 red pepper, cut into thin strips
- 1–2 carrots, julienned or cut into thin strips
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 1 avocado, cut into long strips
- 2–4 green onions, cut lengthwise (green part only)
- 1/4 head purple cabbage, shredded
- 1/4 cup sprouts or microgreens
- 1/2 cup quinoa hummus
- 1/4 cup cilantro, spinach, Thai basil, and/or mint, chopped
- 4 large collard leaves
- Wash and dry collard leaves.
- Cut the stem off the collard green leaf and then carefully shave it down using a small knife so it’s flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up.
- Add water to a large pot and bring to a boil.
- Add 1 Collard leaf to the simmering water, gently holding the leaf down with tongs so the leaf is submerged.
- Simmer each leaf for 30-60 seconds. Don’t go any longer, or the leaf will become more flimsy and tend to rip.
- Remove the leaf and immediately place it in a bowl of iced water.
- Submerge the leaf for 10 seconds in an ice bath.
- Remove and place on paper towels to dry.
- To assemble wraps, lay collard on a flat surface and place quinoa hummus in the first half of the wrap.
- Add ingredients based on the size of the collard leaf, being careful not to overfill. A good rule of thumb is about 1-2″ inches wide.
- Carefully wrap it using the tuck and roll method like a burrito. (There are some excellent YouTube videos out there!)
- Continue until all collards are filled.
Always place all the filling in the tortilla’s first half, closest to your hand, not the center. That way, you have more surface area to cover the filling.