Collard Greens Hummus Wrap
Can I assume you’re here because you’re looking for something healthy?
Well, BAM. Look no further! I’m not sure about you guys, but the heavy eating over the holidays is turning me a little pudgy. To ease the effects of the winter weight gain, I try to eat at clean as I can between actual holidays, and especially the day after a party when I’ve eaten myself into a coma.
Sometimes a good juice cleanse helps, or even just juicing for the one day after the eating frenzy. But, sometimes solid food just tastes so much better. Going for veggies with a low calorie count and a lot of water content is super helpful, and so is adding that extra bit of fiber to your diet.
This Collard Greens Hummus Wrap is so perfect for clean eating! The collard greens supply the wrap, so you avoid the carbs and breadiness of a tortilla or pita wrap. Collard greens are also high in dietary fiber, vitamin A, and vitamin C. You can, of course, make this with whatever vegetables you please, and store-bought hummus if your heart desires. However, since it literally takes under 5 minutes to make your own hummus, I’ve opted for my own homemade Roasted Garlic Hummus in my recipe.
Collard Greens Hummus Wrap
Makes 1 Wrap
- 4-6 large leaves of Raw Collard Greens
- Roasted Garlic Hummus
- Cucumber
- Tomato
- Alfalfa Sprouts
- Avocado
- Butter Lettuce
- Parchment or Wax Paper
Cut veggies into manageable pieces.
Lay out a piece of parchment or wax paper, about 1 ft long.
Remove hard stems from collard greens as gently as possible. I use a pairing knife to cut around the stem, leaving the top of the leaf intact.
Lay about 2-3 collard leaves side by side on top of the paper, overlapping slightly (the amount will depend on the size you were able to acquire, and the size you want to make the wrap).
Spread about 1/4 cup hummus onto the greens. Lay the remaining collard greens on top, in the perpendicular direction.
Stack veggies by laying out lettuce first, then the remaining veggies in a line to one side of the wrap. Using the parchment paper, tightly roll the wrap up. Cut it, leaving the parchment paper to use as extra wrap support (this is the best way to keep the wrap from falling apart on you!)
Serve, and enjoy! (Expert tip: Don’t eat the parchment paper 😉 )
- 4-6 large leaves of Raw Collard Greens
- Roasted Garlic Hummus
- Cucumber
- Tomato
- Alfalfa Sprouts
- Avocado
- Butter Lettuce
- Parchment or Wax Paper
- Cut veggies into manageable pieces.
- Lay out a piece of parchment or wax paper, about 1 ft long.
- Remove hard stems from collard greens as gently as possible. I use a pairing knife to cut around the stem, leaving the top of the leaf intact.
- Lay about 2-3 collard leaves side by side on top of the paper, overlapping slightly (the amount will depend on the size you were able to acquire, and the size you want to make the wrap).
- Spread about ¼ cup hummus onto the greens. Lay the remaining collard greens on top, in the perpendicular direction.
- Stack veggies by laying out lettuce first, then the remaining veggies in a line to one side of the wrap. Using the parchment paper, tightly roll the wrap up. Cut it, leaving the parchment paper to use as extra wrap support (this is the best way to keep the wrap from falling apart on you!)
- Serve, and enjoy!
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