Collard Wraps with Zucchini Hummus

9 15 257
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 6
Collard Wraps with Zucchini Hummus
Health Rating
Want to try something new? This zucchini hummus is the perfect thing!


2 medium Zucchini (peeled and chopped)
1/2 cup Tahini
1/3 cup Lemon juice
1/3 cup Extra virgin olive oil
3 clove(s) Garlic
1 1/2 tsp Cumin
1 pinch Salt
1 dash Black pepper
12 leaf Collard greens


1. Chop your zucchini and then add it to a large food processor along with your tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. 

2. Process your zucchini hummus for about 30 seconds - 1 minute, until you get desired consistency. Season to taste by adding more salt, if needed. 

3. Prep your collard wraps by placing them flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf. Each wrap will require two leaves for rolling.

4. Place two leaves head to foot, overlapping halfway. Apply a good amount of hummus at the center where the two leaves overlap. Add desired toppings (see notes). Fold in sides and tightly roll like you would a burrito. Cut through the centre just before eating. Enjoy!

Nutrition Facts

Per Portion

Calories 257
Calories from fat 206
Calories from saturated fat 28.8
Total Fat 22.9 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 12.8 g
Cholesterol 0
Sodium 35 mg
Potassium 311 mg
Total Carbohydrate 8.0 g
Dietary Fiber 3.0 g
Sugars 2.0 g
Protein 4.7 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.6
Vegetables 1.1

Energy sources



Quick Tips:

Topping ideas: Handful of grated carrots, sprouts, diced green onions, diced avocado. dairy-free cheese or goat cheese, turkey or chicken slices, mashed chickpeas, tempeh, tofu or salmon.

Nutritional Highlights:

Collard Greens

1 cup of collard greens contains nearly 850% of your RDA Vitamin K! Vitamin K works with Vitamin D to help prevent loss of calcium in your bones.

Recipe from: