Collard Green Wrap With Carrot-Ginger Hummus and Rainbow Veggies


  • 4 large collard leaves or 6 small collard leaves
  • 1 cup cooked black quinoa or brown or black rice
  • 2 carrots, julienned or shaved into ribbons
  • ½ cup shredded red cabbage
  • ½ cup grated beets
  • ½ cup zucchini, julienned
  • ½ cup red bell pepper, sliced thinly
  • 1 avocado, sliced
  • 1/2 cup carrot-ginger hummus


  1. For the wraps: Trim off the thickest part of the collard green stem using a paring knife and turning the leaf over to access the “backbone” of the leaf. You’ll just want to make sure the leaf bends nicely.
  2. If you prefer (and sometimes I do!), boil water in a large pan with a steamer basket and steam the leaves for a couple of minutes until they are a bright green. They should still be a little tough because you don’t want them to break. This works best with large leaves.
  3. Pat collards dry and spread out with the inside of the leaf facing up.
  4. Spread a couple tablespoons of hummus on the inside of each leaf.
  5. Add a couple tablespoons of grains on top of the hummus and arrange some of each kind of vegetable on top. This is a beautiful way to serve the collard wraps if you are going for presentation.
  6. To eat, fold the edges in and roll up like a burrito.
  7. Makes 6 small wraps or 4 large wraps, depending on sizes of your collard leaves.

Collard Green Wrap With Carrot-Ginger Hummus and Rainbow Veggies


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