We’ve all heard that it’s important to eat our veggies, especially greens like kale, spinach, chard, and collards. Collards work especially well to wrap contents in because they are a large leaf and allow a blank slate for your favorite fillings. Below is an example of a wrap filled with hummus, black bean spread and tons of veggies. These wraps will keep for several days in fridge so while you have everything out – make a couple.
Collard Wrap
Ingredients:
Collards
Hummus – store bought or homemade
Black Bean Spread – store bought or homemade
Spinach leaves
Shredded carrots
Avocado, sliced thin
Shredded purple cabbage
Green Pepper, cut in thin strips
Add any other veggies you like – sprouts would be good
Parchment Paper – to help hold together
Collards
Hummus – store bought or homemade
Black Bean Spread – store bought or homemade
Spinach leaves
Shredded carrots
Avocado, sliced thin
Shredded purple cabbage
Green Pepper, cut in thin strips
Add any other veggies you like – sprouts would be good
Parchment Paper – to help hold together
Directions:
- Prepared collard leaves by washing the leaves, cut off white stem at the bottom that has no leaves and place in a bath of warm water with the juice of half a lemon for 10 minutes. Dry the leaves with paper towels and use a small knife thinly slice down the central root. This will help the leaf bend easier.
- Take a collard and spread the center with hummus and/or black bean spread. This will act like the glue and hold other ingredients on the wrap.
- Place veggies on top. Don’t overfill.
- Fold the edges in toward the center and the wrap like a burrito.
- Place wrap on edge of parchment paper and keep wrapping. Twist ends shut. Cut in half to serve.
