Crunchy Veggie Wraps
These veggie wraps made with collard greens and loaded with goodness, are an easy dinner when it's too hot to cook, and they're a perfect brown bag lunch.
Course Main Course
Prep Time 25 mins
Cook Time 0 mins
Total Time 25 mins
Servings 4 servings, 1 wrap each
Calories 179 kcal
4 medium collard green leaves, washed, patted dry, bottom stem removed
½ cup cooked quinoa
1 Tbsp. finely chopped fresh parsley
2 Tbsp. fresh lemon juice
¼ tsp. fresh ground black pepper
½ cup prepared hummus
1 medium carrot, cut into matchstick-sized pieces
1 medium cucumber, cut into matchstick-sized pieces
1 medium red bell pepper, thinly sliced
½ cup fresh microgreens (or sprouts)
½ medium avocado, thinly sliced
1 Tbsp. hemp seeds
Use a vegetable peeler to make the collard green stems thinner. Start at the bottom of the leaf and peel up. Make sure you do not cut through the leaf. Set aside.
Combine quinoa, parsley, lemon juice, and pepper in a small bowl; mix well. Set aside.
Place leaves green side down on a cutting board or work surface. Evenly spread hummus in the center of each leaf. Top evenly with quinoa mixture, carrot, cucumber, bell pepper, microgreens, avocado, and hemp seeds.
Fold long sides toward the middle and roll burrito style.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Portion Fix Containers 2½ Green ½ Yellow ½ Blue
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