Oh hey, Collard Green (Goddess) Wraps. Where have you been all my life? There wasn’t too much green about this. I saw this recipe floating around as a low-carb alternative to wraps, and I knew I just had to try these. These wraps aren’t hard to make, but just require a bit of patience, prep for chopping and time to assemble. You can add such different flavors by mixing up the hummus, the protein (swap chicken for tofu, turkey, beef, etc.) and the herbs. Plus, it’s near the end of collard green season, and stores are bursting with these huge, beautifully dark green leaves.
Ingredients (makes 2 wraps; serves 1).
- 2 collard green leaves (the bigger the better!)
- 2 T hummus of choice (I like Hope’s Thai Coconut Curry the best!)
- Fresh basil leaves
- 1/2 c matchstick carrots
- 1/2 c purple cabbage, shredded
- 1/2 c sprouts
- 1/4 avocado, sliced — should be about 4 slices
- 1 mini cucumber, julienned or thinly sliced lengthwise
- 1/2 c cooked chicken, shredded (or any other protein)
- Sriracha or red pepper flakes (optional)
- On a large, flat placed washed/dried collard green leaves. Carefully remove stem like you would from kale, (see how here), but do NOT cut the leaf all the way in half. The stem should take up about 2/3 to 3/4 of the leaf. In photos, you can see the upper portion of the leaf is left intact, i.e. the area to the left of the purple cabbage.
- Spread 1 T of hummus up and down the collard green leaf on both sides.
- Place fresh basil leaves across the width of the hummus. Repeat with 1/4 c carrots, half of the cucumber slices, 1/4 c cabbage, 1/4 c sprouts, 2 avocado slices and 1/4 c shredded chicken (not pictured in the “before” photo). Top with sriracha or red pepper flakes (optional).
- Carefully roll up collard greens, by folding in the sides like you would roll a wrap or burrito.
- Cut wraps in half, where there’s already a natural seam from removing the stems.
Adapted from Honestly Yum‘s “Collard Green Wraps.”