Collard Green Vegetable Wraps

Name: Collard Green Vegetable Wraps
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 4 collard leaves; 1/2 cup hummus; 1 cup cooked quinoa; 1 medium cucumber, diced; 1 medium tomato, diced; 2 carrots, grated; 1 avocado, sliced; 1/2 cup fresh sprouts

Recipe GLPRd02cb92bc23d96

Appetizer

5 min

182 cal

Servings: 4

Stovetop

SNAP eligible

Fresh collard leaves blanched until tender serve as a nutritious base for these plant-based wraps filled with creamy hummus, fluffy quinoa, crisp vegetables, and fresh sprouts. These vibrant, customizable wraps are perfect for meal prep and can be enjoyed throughout the week. Naturally vegan, gluten-free, and packed with wholesome ingredients.

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Ingredients

4 collard leaves

1/2 cup hummus

1 cup cooked quinoa

1 medium cucumber, diced

1 medium tomato, diced

2 carrots, grated

1 avocado, sliced

1/2 cup fresh sprouts

Directions

Fill a skillet with 1 inch of water and bring to a boil over high heat. Working with one collard leaf at a time, gently submerge it into the boiling water. Keep the leaf in the water for 15 to 20 seconds, moving and flipping it as needed until the entire leaf turns bright green and becomes tender. Remove with tongs and place on a clean kitchen towel to cool completely. Repeat with the remaining three leaves.
Once the blanched collard leaves have cooled, carefully remove the thick central stem from each leaf. Starting at the top, gently run a sharp knife along both sides of the main rib, being careful not to tear the leaf. Continue cutting down to the base, then trim away the stem completely.
Divide all the filling ingredients into four equal portions. You will have about 2 tablespoons hummus, 1/4 cup quinoa, 1/4 of the cucumber, 1/4 of the tomato, 1/2 grated carrot, 1/4 sliced avocado, and 2 tablespoons sprouts per wrap.
Lay one collard leaf flat on a clean surface. Spread about 2 tablespoons of hummus in a horizontal line across the center of the leaf, leaving space on the sides.
Top the hummus layer with a portion of cooked quinoa, then arrange the diced cucumber, diced tomato, grated carrot, and avocado slices in a neat row on top. Finish by sprinkling the fresh sprouts over everything.
Fold the left and right sides of the collard leaf inward over the fillings, creating a tuck. Then fold the bottom edge (the edge closest to you) up and over the ingredients, creating a firm base for rolling.
Roll the wrap away from you as tightly as possible, using gentle but firm pressure to keep all the fillings contained within the leaf. The leaf should wrap completely around the filling with a neat seam on the bottom.
Repeat the filling and rolling process with the remaining three collard leaves. Serve the wraps immediately or store them whole in an airtight container in the refrigerator for up to 2 to 3 days.

Comments

Grocery List Plus Editorial Staff4.5

Collards are a NC staple and widely available year-round at all major chains; hummus, quinoa, and sprouts are standard grocery finds, though sprouts may require a second stop at Harris Teeter's produce section or a specialty grocer if your local Food Lion or Walmart doesn't stock them regularly. At roughly $8-10 total for four wraps, the cost per serving lands around $2-2.50, which is solid for a vegetable-forward meal. The stated five minutes is misleading—you need at least three minutes to blanch collard leaves until pliable, plus another five to ten for washing, drying, and assembling, putting real time closer to 10-15 minutes on a weeknight. This is a fuss-free, no-cook-attention-needed assembly dish that works as a light lunch or side, reheats poorly but stays fresh in the fridge, and suits a health-conscious household or anyone wanting raw vegetables wrapped up and portable.