#collardwraps

These gluten-free collard wraps with hummus are a healthy and filling way to eat or snack. These are great for a quick and easy gluten-free lunch because they are full of fresh vegetables and creamy hummus.

Ingredients: 4 large collard green leaves. 1 cup gluten-free hummus. 1 cup shredded carrots. 1 cup thinly sliced cucumber. 1 cup red bell pepper strips. 1 cup baby spinach leaves. 1/4 cup sliced olives. 1/4 cup sun-dried tomatoes. Salt and pepper to taste. Optional: hot sauce or Sriracha for extra flavor.

Instructions: Wash and dry the collard green leaves, then trim the stems to make them easier to roll. Lay one collard green leaf flat on a clean surface, with the stem side facing up. Spread a generous amount of gluten-free hummus over the entire surface of the collard green leaf. Layer the shredded carrots, sliced cucumber, red bell pepper strips, baby spinach leaves, sliced olives, and sun-dried tomatoes on top of the hummus. Season with salt and pepper to taste. If you like a little heat, drizzle some hot sauce or Sriracha over the veggies. Carefully fold the sides of the collard green leaf inwards, then roll it up from the bottom, creating a tight wrap. Secure it with a toothpick if needed. Repeat the process with the remaining collard green leaves and fillings. Serve your gluten-free hummus collard wraps as a healthy and delicious snack or lunch option.

Prep Time: 15 minutes

Cook Time: 0 minutes

These collard wraps are a trendy and new take on the traditional banh mi sandwich. They are filled with spicy soy dressing, crunchy vegetables, rice noodles, and fresh herbs.

Ingredients: 2 large collard green leaves. 1/2 cup julienned carrots. 1/2 cup julienned cucumber. 1/2 cup julienned red bell pepper. 1/4 cup thinly sliced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted peanuts. 1/2 cup cooked and cooled rice noodles. 1/2 cup sliced avocado. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon sriracha. 1 clove garlic, minced. 1 teaspoon grated fresh ginger.

Instructions: Prepare the collard greens by removing the thick stem from each leaf. Blanch the leaves in boiling water for 30 seconds, then transfer to a bowl of ice water to cool. Pat dry with paper towels. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sriracha, garlic, and ginger to make the dressing. Lay the collard green leaves flat on a work surface. Divide the rice noodles, carrots, cucumber, bell pepper, red onion, cilantro, mint, avocado, and peanuts between the two leaves, arranging them in the center of each leaf. Drizzle the dressing over the fillings on each collard leaf. Fold the sides of each collard leaf over the fillings, then roll up like a burrito, tucking in the sides as you go. Slice each wrap in half and serve.

Prep Time: 20 minutes

Cook Time: 5 minutes

A tasty and nutritious way to savor a range of vibrant vegetables wrapped in collard greens are these Paleo Veggie Hummus Collard Wraps. They are flavorful and nutritious, and they make a filling meal or snack.

Ingredients: 4 large collard green leaves. 1 cup cauliflower florets, steamed. 1 cup carrots, julienned. 1 cup cucumber, julienned. 1 red bell pepper, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/2 cup red cabbage, thinly sliced. 1/2 cup paleo-friendly hummus. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: Wash and trim the tough stem from the collard green leaves. Lay them flat, smooth side down. In a large bowl, combine cauliflower, carrots, cucumber, red bell pepper, cherry tomatoes, and red cabbage. Drizzle extra-virgin olive oil over the veggies and season with salt and pepper. Toss to coat evenly. Spread a generous spoonful of paleo-friendly hummus onto each collard green leaf, leaving about an inch from the edges. Place a handful of the mixed veggies on top of the hummus on each collard green leaf. Sprinkle fresh cilantro and mint leaves over the veggies. Carefully fold in the sides of the collard green leaf and then roll it up tightly, like a burrito, ensuring all the filling is enclosed. Secure each wrap with toothpicks or tie with kitchen twine. Serve immediately or refrigerate for a refreshing and healthy Paleo-friendly meal or snack.

Prep Time: 15 minutes

Cook Time: 0 minutes