Light, fresh, and packed with powerful antioxidants, these rainbow veggie collard wraps are the perfect summertime lunch for work, a picnic, or the beach!
Even though I’m one of those weird people who actually does like salad, sometimes, I want a more exciting way to get my greens in. There are certain vegetables I tend to rotate between (I see you spinach and kale), but I do like to mix it up every now and then. These rainbow veggie collard wraps are perfect for that!
They’re really easy to make once you get the hang of it. I’ve included a guide in this post so your first wrap is *hopefully* a perfect one! They’re perfect for a beach trip, picnic, or a grab and go lunch!
How to roll a collard wrap
The first time I made collard wraps I did it completely wrong and it ended up breaking into a pile of mush. LOL. Eventually, I decided to watch a YouTube tutorial because it’s 2019 and there’s a YouTube tutorial for practically everything. I realized rolling a collard wrap is much easier than I thought. However, you have to make sure you do a few things.
- When you’re adding your filling to the wrap, make sure you place everything along the stem of the collard. This will make it easier to roll because it needs to be done in a particular direction.
- Next, roll the bottom and top part of the leaf inward so it rests on top of the filling (see photo 1 below).
- Fold the outer edge of the leaf (see photo 2 below) on top of the filling so it sits on top of the folds from step 2.
- Tuck the filling under the fold from step 3 and keep rolling until you get to the end.
- Cut in half, dip in the tahini dressing and enjoy!
What do collard greens taste like?
Raw collard greens are kind of bitter with a slightly earthy taste. But before I make this recipe sound totally repulsive, I promise when everything comes together, they taste DELICIOUS! Especially dipped in lots of my lemon tahini dressing. The dressing is key, don’t forget the dressing! Plus, there’s lots of hummus (I opted for a garlic hummus) and avocado so you won’t even taste the bitterness.
A few final notes on these collard wraps
- These wraps will keep in the fridge for about 5 days. However, be sure to dress them right before you plan on eating them so they stay fresh longer.
- You will need hummus for this recipe, you can use any store bought hummus or make your own! I have a beet hummus recipe here, which would make these wraps ultra beautiful!
- I used raw collards for this recipe, but you can very lightly steam them for just a few seconds before filling them if desired.
Looking for more fresh & healthy recipes? Try these
- Strawberry Spinach Salad with Poppy Seed Dressing
- Gluten Free Quinoa Tabbouleh Salad
- Mashed Chickpea ‘Tuna’ Salad
These rainbow veggie collard wraps are the perfect summertime recipe.
- Cook quinoa according to package instructions (using a 1:2 ratio of quinoa to water. Or use veggie broth for more flavor).
- 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!
If you have a food processor or high speed blender, you can peel and slice the carrot and cabbage into large chunks and pulse a few times until they are broken up.
Feel free to add any additional veggies such as cucumber, scallions, beets, or radishes.
Keywords: wrap, sandwich, collard, hummus, tahini, dressing, detox