4 large Collard leaves (washed and dried) 1/2 cup Cauliflower hummus 3 oz Cucumber (cut into thin, short strips; ~1/2 medium cucumber) 1/2 large Bell pepper (cut into thin, short strips) 1 medium Roma tomato (diced) 1/4 cup Red onion (sliced into thin half moons) 1 medium Avocado (sliced)


Use a paring knife to shave off the thick part of the collard green stems. (See photo in the post above to see how to do this.)

Lay out the collard leaves and spread 2 tablespoons (30 grams) cauliflower hummus on each, leaving a 1-inch (2.5 centimeter) border without it, so that it doesn't seep out.

Top with cucumbers, bell peppers, red onions, tomatoes, and avocado, in that order. Place all the veggies lengthwise in the same direction, perpendicular to the length of the leaf.

Wrap the collard green wraps, starting with the wide side. Fold in the ends first and then roll up like a burrito. (You'll want to roll parallel to the way the veggies are cut and laid out.)

Place seam side down and repeat with the remaining collard wraps. ENJOY

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