6largecollard green leavescan substitute with swiss chard
1Tablespoonsalt
110-ounce containerhummussee notes for homemade hummus recipe
114.5-ounce canchickpeasrinsed and drained
1/2cucumbercut into strips
1carrotpeeled and julienned
handfulgrape tomatoescut into quarters
1/4small head red cabbagesliced thinly
1yellow bell peppercut into slices
microgreens
Instructions
Fill a large bowl with cold water and add ice cubes. Set aside. This is to blanch your greens.
Bring a large pot of water to a boil. Add 1 Tablespoon salt (don't worry, most of this salt is cooked off!)
Add collard green leaves, 1-2 at a time and cook for 2 minutes. Using tongs, carefully transfer leaves to the bowl of ice water. This stops the cooking process.
Once leaves are all cooked and cooled, place them on a kitchen towel and pat dry. Transfer to a clean and dry surface.
Build your wraps! Start by spreading a thin layer of hummus and top with chickpeas and veggies.
Wrap your collard greens like a burrito. While looking at the wrap and the rib (stem) of the collard green horizontal, fold in the edges and roll the collard green. Place wraps seam side down.