Rainbow Hummus & Avocado Collard Wraps

Easy collard green wraps stuffed with hummus, avocado, walnuts, and rainbow veggies. Perfect to throw together for a light and easy lunch or dinner!

It’s Thursday and this post is a good one, friends!

I’m sharing a recipe that has been my favorite go-to lunch ensemble for the new year.

I first threw it together in a fit of post Hot Yoga Flow hanger on New Year’s Day.

One of those give me everything in the fridge and I don’t care what it looks like moments.

Luckily, it looked pretty good and tasted even better.

These Rainbow Hummus & Avocado Collard Wraps are so easy to load up for  quick lunches and will leave you feeling light, energized, and GREEN.

I’ve laid out the basics, but the blueprint is totally customizable to make it yours with whatever you have on hand.

Let’s wrap up the week, shall we?

I asked everyone on Instagram this week what you wanted for your Mystery Post this week and the winner was a wrap!

Are you guys as obsessed with collard greens as I am?

Whenever I pick them out at the store I always get the bundle with the biggest heartiest leaves.

The better to stuff you with, my dear.

They always remind me of vegetation from some prehistoric time, and I love the way they hold all of the toppings I throw into its leafy hug.

If you’re really not feeling the collard wrap, trying wrapping these condiments into your favorite tortilla or sprouted grain wrap (GF, if needed!), instead!

I’ve been on a bit of a healthy fat kick lately.

My body is craving them to stay warm and full during the cold front that’s taken over here.

For example, I’m typing this bundled up in three layers, and no, I’m not composing this blog post in the great outdoors.

What do they say…cold hands, warm heart?

You’re going to love the combination of raw walnuts, rich avocado, and creamy hummus.

Paired with bright lemon and crisp crunchy veggies– this wrap will get all of your taste buds talking!

Enjoy these Rainbow Hummus & Avocado Collard Wraps as an easy lunch or light meal.

For hummus– anything goes.

I’m loving this kind lately because you can stir it up yourself without any oil or preservatives!

Some other ideas for veggie additions that I’ve tried and loved are diced bell pepper and tomato.

For my meal preppers– try washing and chopping all of the veggies in advance to seamlessly wrap up during the week!

If you make these Rainbow Hummus & Avocado Collard Wraps, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more wrap inspiration, check out my Curried Cranberry Apple Pecan Chickpea Salad Cups and Green Chickpea Salad Collard Wraps.

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Rainbow Hummus & Avocado Collard Wraps

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★★★★★

5 from 3 reviews

• Author: Flora & Vino
• Total Time: 20 mins
• Yield: 4 collard wraps

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Description

Easy collard green wraps stuffed with hummus, avocado, walnuts, and rainbow veggies. Perfect to throw together for a light and easy lunch or dinner!

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Ingredients

• 4 large collard greens
• 1 cup your favorite hummus (can be store-bought or homemade!)
• 1 cup raw sprouted walnuts
• 1 cucumber, diced
• 1/2 cup shredded carrots and/or beets
• 1 cup microgreens
• 1 avocado, thinly sliced
• Black pepper
• Himalayan sea salt
• fresh squeezed lemon

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Instructions

1. Rinse and dry your collard greens. Trim down the stem and shave down the backside with a knife to remove as much of the tough protruding core as possible while keeping the leaf intact. Wrap in paper towel and refrigerate until ready to use.
2. Prepare your hummus if not using store-bought. I love using my Oil-Free Roasted Red Pepper Hummus!
3. Chop your cucumber, shred your carrots and/or beet, and rinse and dry the microgreens.
4. To build the Rainbow Hummus & Avocado Collard Wraps, place one collard wrap facedown on a plate. Smear ~1/4 cup hummus into the center and top with diced cucumber, walnuts, shredded carrots and/or beet, microgreens, and sliced avocado. Season with a healthy shake of black pepper and Himalayan sea salt and 1/2 fresh lemon, squeezed.
5. Fold over like a burrito, tucking the ends in, and serve immediately!
6. Store leftover collards and veggies in the fridge for 3-5 days to reassemble warps all week long.

• Prep Time: 20 mins
• Category: Wrap, Lunch, Entree
• Cuisine: Vegan, Gluten-Free, Oil-Free