Hummus Collard Wraps

16 20 422
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 4
Hummus Collard Wraps
Health Highlights

Ingredients


8 leaf Collard greens
4 medium Carrots (julienned)
4 medium stalk(s) Celery (julienned)
16 tomato Cherry Tomatoes (diced)
8 medium (7cm long) Sweet pickles (thinly sliced)
2 clove(s) Garlic (hummus)
2 cup Chickpeas, canned, drained (drained and rinsed, hummus)
1 whole lemon(s) Lemon juice (hummus)
1/2 cup Parsley, fresh (packed, hummus)
1/4 cup Tahini (hummus)
2 tbsp Olive Oil, Extra Virgin (hummus)
1 tbsp Miso paste (hummus)
1/2 tbsp Cumin (hummus)
1/2 tsp Cayenne pepper (hummus)
1 dash Black pepper (hummus)
1 pinch Sea Salt (hummus)

Instructions


1. Wash the collard green leaves and lie them flat on a cutting board spine side up. Carefully run your knife or a peeler over the spine and shave off as much as possible. This will make your collard wraps much easier to roll.

2. To make the hummus, place the garlic in a food processor and process until chopped. Add the chickpeas, lemon juice, parsley, tahini, olive oil, miso, cumin, cayenne pepper, black pepper and salt and blend until smooth.

3. Gently fold the tomatoes and pickles into the hummus.

4. To assemble the collard wraps, lay the collard wraps on a flat surface. Place the carrots and celery in the center of the wrap and top each collard wrap with ¼ cup of hummus. Roll up the collard wraps starting at the base of the collard green and secure with kitchen twine.

Notes:

Chickpeas

are a great source of protein for vegetarian and vegans - it is also high in fiber which helps to promote healthy digestion!


Nutrition Facts

Per Portion

Calories 422
Calories from fat 172
Calories from saturated fat 29.4
Total Fat 19.1 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 8.4 g
Cholesterol 0
Sodium 823 mg
Potassium 823 mg
Total Carbohydrate 56 g
Dietary Fiber 14.0 g
Sugars 24.8 g
Protein 13.9 g

Dietary servings

Per Portion


Meat Alternative 1.1
Vegetables 4.5

Energy sources


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