Tired of salads? Try these grain-free and plant-based wraps.
Ingredients
6 leaf
Collard greens
1 medium
Lemon
(cut into wedges, divided)
1 cup
Hummus
1 tsp
Sumac, ground
(optional)
1 cup
Alfalfa sprouts
2 large
Carrots
(peeled, julienned)
8 leaf
Mint, fresh
4 sprig
Parsley, fresh
1 avocado(s)
Avocado
(halved, sliced)
Instructions
As the collard leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot with about three inches of water, and heat over high heat. Add a few pinches of salt and a squeeze of lemon to the water.
When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They will change color starting at dark green to a bright green. Remove the leaves from the water and set them aside on paper towels to cool. Continue with the collard green leaves until you have worked your way through all of them.
While the leaves cool, get all your ingredients set up. Mix in about a teaspoon of ground sumac into the hummus for added flavor. This is optional.
Place a heaping tablespoon of hummus toward the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley, and a couple of slices of avocado. Squeeze in lemon juice (optional).
Roll the wrap like you would a burrito. Slice in half and set it aside. Continue the stuffing and rolling until all of the collard green leaves are completed. Serve and enjoy!
Notes:
Substitutions
Feel free to get creative with the fillings. You can use bell peppers, beets, other types of sprouts. You can add sunflower or hemp seeds.
For added protein
Add turkey or chicken slices, mashed chickpeas, tempeh, tofu, salmon, or sardines.
