Description
Colorful and crunchy rainbow veggie collard wraps filled with fresh vegetables, hummus, and herbs, perfect for a light, healthy, and portable meal.
Ingredients
Units
Scale
- 4 large collard green leaves, stems trimmed
- 1/2 cup hummus (any flavor)
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 small carrot, julienned
- 1/2 cucumber, julienned
- 1/2 avocado, sliced
- 1/4 cup red cabbage, shredded
- 2 tablespoons fresh cilantro or parsley leaves
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Blanch collard leaves for 30 seconds, then transfer to an ice water bath. Pat dry with a towel.
- Trim the thick part of the collard stems if needed to make rolling easier.
- Lay each collard leaf flat, spread a layer of hummus in the center.
- Top with a mix of bell peppers, carrots, cucumber, avocado, cabbage, and herbs.
- Drizzle with lemon juice if desired, and season with salt and pepper.
- Fold in the sides and roll up tightly like a burrito.
- Cut in half and serve immediately, or wrap in parchment for later.
Notes
- Use flavored hummus like roasted red pepper or garlic for variety.
- Add tofu, tempeh, or cooked chickpeas for protein boost.
- Can be prepped ahead and stored in the fridge for 1-2 days.
- Skip blanching if using tender young collard leaves.
Nutrition
- Serving Size: 1 wrap
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg