- 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
- 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.
- 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.
- Pat collards dry and spread out with the inside of the leaf facing up.
- Spread a couple tablespoons of hummus on the inside of each leaf.
- 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.
- To eat, fold the edges in and roll up like a burrito.
- Makes 6 small wraps or 4 large wraps, depending on sizes of your collard leaves.