Want to know a new way to get extra veggies in? These rainbow collard wraps are the solution! Substituting out the usual wheat/rice/corn wrap for a vegetable makes them a lower carb option. Plus, they can made made within minutes and are perfect for on the go. Light, fresh and packed with powerful antioxidants, these veggie wraps are a winner!
- INGREDIENTS
- 4 large collard leaves
- 1/2 cup hummus (any variety, store bought or homemade)
- 1/2 cup uncooked quinoa
- 1 cup shredded carrot
- 1 cup shredded cabbage
- 1 avocado
- 1/2 cup microgreens or sprouts
- 1 batch lemon tahini dressing : (1/2 cup tahini, 3–6 tbsp water, 1/2 tsp garlic powder, Juice from 1 large lemon, 1/4 tsp sea salt and black pepper.
METHOD
- Cook quinoa according to package instructions (using a 1:2 ratio of quinoa to water. Or use veggie broth for more flavor).
- To make the lemon tahini dressing, simply whisk all ingredients together in a small bowl until your desired consistency forms.
- Wash and dry the collard leaves.
- Cut off the very bottom of the stem (where it meets the main leaf) and carefully slice off the top of the stem.
- Add roughly 2 tbsp of hummus to the inner part (the outer part is darker if you’re unsure) a leaf and spread it out along the stem.
- Add the cooked and cooled quinoa, 1/4 of the veggies, avocado, and microgreens if using. Feel free to also add the dressing to the inside of the wrap instead of just the outside.
- Fold the bottom and top of the leaf in about 2 inches on top of the filling (see pictures).
- Now, take the one side that hasn’t been folded, and roll it on top of the filling.
- Tuck it in to keep the filling secure and keep rolling until you get to the end.
- Cut the wrap in half and enjoy!
Thanks to Eat with Clarity for sharing the recipe!
- NUTRITION
- Calories: 253
- Protein: 8g
- Carbs: 32g
- Fat: 12g
- Sugar: 4g
THE HEALTH STYLE 