recipe WEDNESDAY: Collard Wraps

Collard Wraps

These can be made for quick lunches, for a easy side or a gathering! The best part is how creative you can be. Enjoy!

Veggie Roll:

3 collard leaves, cut in half along the thick stem

1/2 c. fresh hummus

2 carrots, sliced into matchsticks

1 cucumbers, sliced and peeled into matchsticks

1 avocado, sliced

sea salt and pepper to taste

Lay out cut collard leaves, slather with layer of hummus. Layer with each vegetable, splitting between 3 collard leaves. Roll from one side to the other and secure with a toothpick.

Lemon Quinoa Salad with Shaved Veggie Roll:

3 collard leaves, cut in half along the thick stem

1 large watermelon radish  

1 carrot

1 fennel bulb, cored

1c quinoa   

Juice of 1 lemon, plus lemon zest  

2 tbsp olive oil

Sea salt and pepper to taste

Using a mandolin, thinly slice the radish, carrot and fennel bulb. Make quinoa as directed, then let cool. Once cooled, season quinoa with lemon zest, lemon juice, olive oil and salt and pepper. First layer your 3 collard leaves with quinoa, next sliced vegetables. Roll from one side to the other and secure with a toothpick.

Spicy Slaw and Avocado Roll:    
3 collard leaves, cut in half along the thick stem
1 small bunch cilantro, chopped              

3 napa cabbage leaves, shredded    

1 tbsp safflower mayonnaise    

cayenne pepper, to taste  

juice of 1 lime       

1 avocado, sliced

sea salt and pepper to taste

First make spicy slaw by combining shredded cabbage leaves, cilantro, safflower mayonnaise, cayenne pepper, lime juice and salt and pepper. Layer collards evenly with spicy slaw and then top with avocado. Roll from one side to the other and secure with a toothpick.