Description
Substitute any veggies you have on hand, such as sun-dried tomatoes, red peppers, spinach or romaine lettuce.
Ingredients
- 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
Instructions
Collards:
- 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.
Wraps:
- 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.
- Enjoy!
Notes
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.