Need to eat more dark leafy greens? Then these Hummus Collard Wraps are for you. A super easy and delicious way to eat your greens.
One veggie I’ve always wanted to try but didn’t really know what to do with are collard greens. Giant sturdy green leaves that I see at our local farmer’s market every weekend.
Prior to today’s recipe, I had only heard of them being cooked southern-style collard greens. And assuming they would be bitter and difficult to work with, I avoided them for years. Until now.
What I now know is that collard greens are pretty much AMAZING!
- sturdy and pliable enough to use as a wrap
- tasty with a nice distinct bite
- delicious eaten raw
- jam packed with nutrients and fiber
One thing to note, collard greens have a thick stem and center rib that needs to be trimmed so that it’s about the same thickness as the leaf. That way the leaf is pliable and not crunchy.
Once the stem is trimmed, it’s all about the hummus, crisp vegetables and juicy mango slices. I like my wraps vegetarian but this wrap works with meat and deli meat. Chicken and turkey are both delicious options.
These wraps are truly a great way to get your dark leafy greens on, in a way that is portable, fun and yummy!
Serves 2 wraps
Ingredients
- 2 collard leaves, washed and dried
- 1/2 cup hummus (pick your favorite flavor)
- fresh spinach
- 1/2 cup cucumber, sliced into thin spears
- 1/2 cup zucchini, slice into thin strips
- 2 carrots, peeled and sliced into thin strips
- 1/2 cup red cabbage, sliced thin
- 1/2 mango, peeled and sliced into thin strips
Instructions
- Wash and dry collard leaves and then use a smalls sharp knife to remove some of the center stems. This will make the leaves more pleasant to eat and easier to fold.
- Place collard leaves on a flat surface, spread ¼ cup of hummus, add a little spinach, then load each with half of the veggies and mango slices. Wrap the leaves as like a burrito. The ends first and then the middle. Cut each wrap in half and enjoy.
Notes
These wraps should be eaten on the spot. They do not save well prepared. You can however keep the unwashed collard greens in the fridge to make wraps another day. Feel free to customize with any veggies you have on hand, raw or roasted. Fruit wise, mango can be swapped for thin apple slices or pineapple. Also this wrap is great with chicken, steak, tofu, beans, cheese, and deli meat like turkey.
Recipe slightly adapted from EatingBirdFood.
Originally posted 2017-10-04 06:00:00.
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