Fresh Veggie and Hummus Collard Wrap

By Ashley Miers

INGREDIENTS:
1 large collard leaf
2-4 Tbsp hummus of your choice
1/2 Persian cucumber cut into thin sticks
1/4 yellow bell pepper cut into strips
1/8 red onion cut into strips
1/4-1/2 avocado cut into slices
1/2 cup broccoli sprouts (or sprouts of your choice)
1/2-1 Tbsp EVOO
1/2-1 Tbsp balsamic vinegar
fresh ground salt and pepper

PREPARE

1. Add about 1/2 inch water to a large pan and heat to boiling. Add ice water to a large bowl and set to the side of the hot pan. Add the collard leaf to the boiling water and use a wooden spoon to make sure the leaf gets thoroughly submerged. Blanch for a minute or two until the leaf just becomes tender, then remove the leaf from the boiling water and place in the bowl of ice water to stop the cooking process. This makes the leaf pliable so that it can be wrapped around the veggies and hummus.

2. Remove the leaf from the ice water and pat dry with a paper towel, then spread the hummus on first third of the leaf.

3. Layer in desired amount of cucumber, bell pepper, onion, avocado and broccoli sprouts.

4. Drizzle desired amount of EVOO and balsamic vinegar over the veggies. Season with desired amount of fresh ground salt and pepper.

5. Fold the non-stem end of the collard leaf an inch or so over the veggies/hummus, then fold the long edges of the leaf around the veggies/hummus to form a wrap. I recommend eating the open/stem end first so that the veggies/hummus won’t fall out.

6. Serve with carrot sticks, roasted cauliflower, or another side of your choice and enjoy!