Collard Green Hummus Wrap

Wraps are a fun alternative to your typical bread sandwich, but they’re still filled with excess flour, and sometimes even sugar. To solve this, instead of using a tortilla as your wrap, you can use a collard green. All you have to do is look for a large-sized collard green and soften it by steaming, which makes it even easier to roll. This vegan wrap is loaded with vegetables, which are held together by a homemade hummus. If you’re short on time, you can use store-bought hummus, but it’s quite simple to make your own and tastes much fresher when you do it yourself.

Makes 2 wraps

2 collard green leaves

1 cup canned chickpeas, rinsed and drained

1 clove garlic

1 tablespoon tahini

Juice of 1⁄2 lemon

1 tablespoon extra-virgin olive oil

1⁄2 medium avocado

1⁄2 large red bell pepper

1⁄2 medium cucumber

1. Boil a pot of water. Once it reaches a boil, hold your collard green over the steam for 1–2 minutes until leaf begins to soften. Place leaf on a cutting board and, moving horizontally, slice off the thick end of the stalk.
2. To prepare hummus, add chickpeas, garlic, tahini, lemon juice, and olive oil to a blender or food processor and blend until smooth. Add more olive oil as needed. Spread hummus along the middle of each collard green leaf.
3. Dice avocado and red pepper and sprinkle over hummus. Cut off both ends of your cucumber half and spiralize using a small-noodle blade. Press between two paper towels to soak out excess moisture. Top avocado and red pepper with noodles.
4. Pull the top of the collard green over vegetable mixture, tucking it underneath. Tuck in both the right and left ends of the green and roll from the top, keeping the sides folded in as you roll. Once collard wrap is fully rolled, cut in half down the middle and secure with toothpicks if needed.

Get Creative with Your Hummus

You don’t have to stick to plain hummus in your wraps. Add some sun-dried tomato, extra garlic, or red pepper to switch up your hummus flavors.