Collard Green Wraps

4.67 from 3 votes

Layered with lemony, garlicky homemade hummus, sweet, crunchy grated carrots, savory salt and pepper tofu, tangy pickled onions, and creamy, dreamy avocado, these wraps are next-level. Sure, they're great for your bod, but it hardly matters.

Prep Time20

Cook Time10

Total Time30

Course: Sandwiches

Cuisine: American

Keyword: collard green wraps, collard wraps

Servings:

Calories: 89kcal

Author: Carolyn Gratzer Cope

Ingredients

8 collard leaves
1 cup hummus
1 cup shredded carrots
Salt and pepper tofu
1 Hass avocado sliced
½ cup pickled red onions
Japanese mayonnaise
Sriracha

Instructions

Prep the collard greens. Cut off the part of the stem that extends below the leaf. Then shave down the remaining thick stem with a knife so that it's not much thicker than the leaf.
Blanch the greens: Fill a large pot halfway with water and bring it to a boil. Meanwhile, fill a large bowl halfway with ice and cold water. Add the collard greens to the pot and cook for one minute. Then immediately plunge into the ice water. When cold, remove and dry very well.
Place leaves front-side-down on a work surface. (You'll fill the back side of the leaf.)
On the bottom third of the leaf, centered from left to right, place about two tablespoons of hummus. Layer on the other ingredients, dividing equally among leaves. Be judicious with toppings, otherwise the leaves will be too hard to roll.
To fold, see the detailed instructions in the post and video. Fold up the bottom over the fillings. Then fold in the left side and the right side. Then roll the leaf away from you.
Cut in half crosswise and serve.

Video

Notes

Shaving down the stem makes folding easier and also makes the wraps nicer to eat. You can watch how to do it in the video.
The front side of the leaf is the shinier side. The back is the side from which you shave down the stem.
You can prep all the ingredients up to 24 hours in advance and store them separately in the fridge. (Cut avocado right before using.)
Leftovers can be stored tightly sealed in the fridge for 24 hours, but I prefer to keep ingredients separate and assemble the wraps within the hour or so before serving if possible.

Nutrition