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Shiny inexperienced collard greens full of combined colourful uncooked greens, a little bit avocado, and a few flavorful hummus, make a satisfying vegan lunch and a scrumptious method to eat extra greens!

Transitioning to an all vegan diet just isn’t simple for me.

I discover it time consuming, and I am not at all times certain what to make to eat.  

My latest concept are these wholesome trying collard inexperienced wraps!

They’re  simple to make and simple to eat. Not solely are they vegan, they’re gluten free too! Good for me! 

They’re filling and scrumptious and simple to pack and take with me. 

It consists of a number of colourful lovely greens with a easy hummus dressing. 

 It is vital to give attention to consuming a number of greens, particularly uncooked veggies on a vegan diet. Truthfully, generally I am simply not full sufficient, however I am making an attempt. At this time I ate my wrap with a candy potato on the facet and that helped. 

Including hummus to the filling not solely held the combination collectively, however it additionally added style and made it extra satisfying. 

There are such a lot of kinds of hummus, you may use completely different flavors for every wrap. A few of my favourite flavors are cilantro jalapeño from Dealer Joes, pink pepper, spinach and artichoke, and plain.

I actually love the attractive colours and freshness of this wrap. 

 I made 6 of them complete and can eat 2 every day for lunch. 

I used gentle curly inexperienced lettuce, carrots, celery, pink cabbage, avocado, parsley, scallions, avocado and hummus.

I blanched the collard greens earlier than utilizing them to melt them up and convey out their shiny inexperienced shade, and it labored nice.

As well as, I made one thing comparable utilizing pink cabbage leaves. I had a really small pink cabbage and eliminated a number of the outer leaves. I blanched them with the collards and used them as cups to carry the veggies. Drizzled with some tehina dressing , they have been fantastic too. 

Outer leaves from a really small pink cabbage

I simply folded every cup collectively like a taco and ate it. Once more, drizzle hummus, tahini, or gluten free soy sauce over the veggies to boost the flavour. 


6 collard leaves

1 cup of carrots, lower into matchsticks

1 cup of celery, lower into matchsticks

1 cup pink cabbage, diced 

half of cup chopped parsely

half of cup sliced scallions

1 slice of avocado per roll 

1 tablespoon of hummus per roll 


Wash collard greens nicely and place in a bowl

Carry four cups of salted water to a boil and pour over collard greens. Enable to take a seat for 30 seconds. Take away collards and place in a bowl of ice water. Drain and save for making the rolls.

Assemble components for filling and use a big tablespoon within the heart for every collard. Add a slice of avocado and unfold a teaspoon of hummus over the combination. Roll up like a burrito. Minimize in half if desired.