Vegan collard green wraps stuffed with hummus, peppers, carrots, cucumbers and micro-greens. It even holds up well for a lunch on the go!

Scale

1/2 large carrot

1/2 medium seedless cucumber

1/2 red pepper

1/2 yellow pepper

1 tbsp chopped fresh cilantro

1/2 cup microgreens

4 collard green leaves

4 tbsp hummus

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Rinse, peel & cut the carrot and cucumber into thin strips.
Clean, half & seed the peppers. Cut into thin strips.
Rinse & dry cilantro and microgreens. Chop cilantro.
Trim the stem and spine of the collard green leaves.
Bring a quart of salted water to a boil and lower flame. Submerge the leaves (one at a time) into the simmering water for 20-30 seconds. Place the collard greens in a clean dish cloth (or between 2 paper towels) and pat dry gently and completely.
Measure hummus into a small bowl. Place all the ingredients on a cutting board. You are now ready to wrap!
Lay out collard green with de-stemmed section overlapping each other (with no openings). Stack in order – hummus, carrots, cucumbers, peppers, microgreens & cilantro. Now start rolling tightly and tuck in the sides to close the end openings.
Either slice in half or eat whole. Enjoy!

Collard green wraps hold very well for a packed lunch kept cool!

Keywords: collard green wrap, vegan lunch wrap, lettuce wrap, vegan lunch