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BLOG
Collard Green Wraps
COLLARD GREEN WRAPS
Makes 4 wraps | Prep: 15 minutes | Cook: 1 minute
INGREDIENTS
4 large collard green leaves
1 cup hummus
1 cup shredded carrots
1/2 English cucumber, cut into thin strips
1 cup grape tomatoes, halved
Salt and pepper, to taste
Optional add-ins: crumbled feta, sliced turkey, avocado or sunflower seeds
INSTRUCTIONS
NOTES
For a true no-cook version, skip the blanching. Shaving the stem down well is enough to make raw leaves roll.
Wraps keep in the fridge for up to 1 day. Pack the tomatoes separately to keep them from getting soggy.
Makes 4 wraps | Prep: 15 minutes | Cook: 1 minute
INGREDIENTS
4 large collard green leaves
1 cup hummus
1 cup shredded carrots
1/2 English cucumber, cut into thin strips
1 cup grape tomatoes, halved
Salt and pepper, to taste
Optional add-ins: crumbled feta, sliced turkey, avocado or sunflower seeds
INSTRUCTIONS
- Bring a large pot of water to a boil and set a bowl of ice water nearby.
- Rinse the collard leaves. Lay each one flat and use a paring knife to shave down the thick center stem until it is level with the leaf, so it rolls without cracking.
- Dip each leaf in the boiling water for 20 to 30 seconds, until bright green and pliable, then move it straight into the ice water.
- Pat the leaves completely dry.
- Spread 1/4 cup hummus down the center of each leaf.
- Layer on the carrots, cucumber strips and tomatoes, then season with salt and pepper.
- Fold in the sides, then roll tightly from the stem end like a burrito.
- Slice in half and serve, or wrap tightly for lunch on the go.
NOTES
For a true no-cook version, skip the blanching. Shaving the stem down well is enough to make raw leaves roll.
Wraps keep in the fridge for up to 1 day. Pack the tomatoes separately to keep them from getting soggy.
