Description
Easy collard green wraps stuffed with hummus, avocado, walnuts, and rainbow veggies. Perfect to throw together for a light lunch or dinner!
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
Instructions
- 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.
- Prepare your hummus if not using store-bought. I love using my Oil-Free Roasted Red Pepper Hummus!
- Chop your cucumber, shred your carrots and/or beet, and rinse and dry the microgreens.
- 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.
- Fold over like a burrito, tucking the ends in, and serve immediately!
- 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