Ever crave a quick summer snack that folds in a full serving of veggies, legumes and seeds? Well, these ain’t your average McDonald’s snack wraps…
Real simple, raw plant wraps put a fresh spin on the classic tortilla or iceberg lettuce roll-up. So I ventured out to give ’em a go.
Collard greens are a lovely substitute for grain-based sandwich wraps. They’re nice and pliable, and they hold strong as a nutrient-dense shell. Besides being functional in wrap form, they happen to be mega rich in antioxidants, phytonutrients and detox-activating enzymes. Their exotic leaves remind of something the Na’vi humanoids from Avatar would munch on.
Adding plant-based protein sources like quinoa and homemade hummus makes for a yummy, well-rounded, blood sugar-friendly wrap.
Prep time: 10 mins
As always, go organic whenever possible.
2 large collard green leaves
1/2 cup grated carrots
1/2 cup grated beets
1/2 cup cucumber, chopped teeny tiny or julienned
Handful of pea shoots
1 green onion, sliced thinly
1 cup cooked rainbow quinoa seed blend (I use this one available at Costco)
Chickpea hummus (preferably homemade – here’s an easy recipe from Nutiva)
1/2 avocado, slivered
Dipping Sauce (optional for added yum):
In a blender, combine…
1/2 cup nutritional yeast
1-2 garlic cloves
1/4 cup apple cider vinegar or fresh lemon juice
1/4 cup gluten-free, low sodium Tamari
1/4 cup water
1 cup olive oil (blend in slowly to avoid any oxidative damage)
Wash collard greens and cut stem at base of leaf. Using a paring knife, gently shave off the back spine of the leaf to make it easier to fold. Turn leaf over to its front and line the inside with hummus as a base. Add layer of quinoa, beets, carrots, pea shoots, green onion, avocado and cucumber.
Fold each side over neatly, cut in half and you’re ready to roll!
Happy plant wrapping xo