My first experience with collard greens was purchasing them in a bag on sale at a mega-grocer about seven years ago. They were SO terrible. But determined to polish off my CSA box and give every veggie a fair trial, I headed to one of my favorite healthy cookbooks, Whole Life Nutrition. I was confident that Alissa would have a recipe to turn those greens into something good. And she did. She inspired these super simple Collard Green Hummus Wraps.
Collard Green Hummus Wraps are a Healthier Way to Roll at Lunch
The collards from my local CSA were perfectly flat and pliable. Since they were so forgiving, cutting out the stem took mere seconds and I was able to wrap the leaves as tightly or loosely as I liked. I was still a bit skeptical, but ended up pleasantly surprised at how delicious these collard green hummus wraps are for a large snack or light meal.
I have since tried these greens cooked, and I have to admit, I prefer raw. Collard greens seem milder in taste when raw. And by using some flavorful ingredients (such as the hummus) their bitterness is kept in check. The recipe below is versatile, and more of an idea and guide than a strict formula.
Special Diet Notes: Collard Green Hummus Wraps
By ingredient, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free. You can easily make it vegan and vegetarian by swapping out the chicken with your favorite plant-based filling.
- Collard green leaves
- Hummus (see Hummus Note below)
- Smoked paprika (optional)
- Shredded or grated carrot
- Avocado slices
- Shredded cooked chicken (leftover roasted chicken works great)
- Sliced olives
- Any other vegetables you have on hand
- Lay the leaves flat, and cut them in half, carefully cutting out that thick stem.
- Spread each leaf half with hummus and sprinkle with smoked paprika, if using.
- Sprinkle on the carrot, and top with the avocado slices, chicken, and olives at one end.
- Roll the leaves up tightly and enjoy!
ha… found this while looking up allergy to collard greens. Which I am. Not mustard greens, not kale, just collards