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, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) 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 colour starting at dark green to a brightly-hued kelly green.
Remove the leaves from the water and set 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 flavour. This is optional.
Place a heaping tablespoon of hummus toward of 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 slices of avocado.
Roll the wrap like you would a burrito, tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until all of the collard green leaves are completed.