Garden-fresh Hearty Collard Green Wraps with Hummus

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🥬🌯🌿Crisp, vibrant collard leaves wrapped around creamy hummus, garden veggies, and bold flavors—these no-cook wraps are nourishing, flexible, and perfect for busy days.

There’s something incredibly satisfying about a wrap that starts with something you grew. Collards hold their own as a sturdy, nutrient-rich alternative to tortillas—and they’re especially welcome when the garden is full and the kitchen is warm. These wraps are light but hearty, easy to pack for work or school, and endlessly adaptable to whatever’s in your fridge or harvest basket.

Filled with hummus, crunchy vegetables, herbs, and whatever extras you love (think roasted sweet potatoes, cooked grains, or even leftover chicken), these wraps become more than the sum of their parts.

Why You’ll Love This Recipe 💚

• A beautiful no-cook option for warm days or busy seasons
• Packed with garden veggies, herbs, and plant-based protein
• Naturally gluten-free, vegan, and flexible to your needs
• Great for meal prep, school lunches, or quick weeknight dinners
• A creative way to use collards beyond stews or braises

Quick Reference

Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Servings: 4–6 wraps
Dietary Info: Vegan, Gluten-free

Key Ingredients at a Glance:
🥬 Collard leaves, 🧆 hummus, 🥕 shredded veggies, 🌿 fresh herbs, 🍋 lemon juice

Ingredients 🛒

• 6 large collard green leaves, washed and stems trimmed 🥬
• 1 cup hummus (store-bought or homemade)
• 1 cup shredded carrots 🥕
• 1 bell pepper, thinly sliced
• 1 avocado, sliced 🥑
• ½ cup cooked quinoa or brown rice (optional)
• ¼ cup fresh herbs (parsley, mint, basil, or dill) 🌿
• 2 tablespoons lemon juice 🍋
• Salt & pepper, to taste
• Optional: pickled onions, roasted sweet potato slices, or a sprinkle of dukkah

Instructions 🍽️

1. Prepare the collards.
Trim the thickest part of each stem so the leaf lies flat. For more pliable wraps, blanch the leaves: dip in boiling water for 30 seconds, then transfer to an ice bath and pat dry.

2. Layer the filling.
Lay a collard leaf flat on a cutting board. Spread 2–3 tablespoons of hummus across the center. Add a small handful of shredded carrots, bell pepper, avocado, herbs, and grains (if using). Drizzle with lemon juice and season lightly.

3. Wrap it up.
Fold in the sides and roll up tightly like a burrito. Repeat with remaining leaves and filling.

4. Slice and serve.
Cut in half on the diagonal if desired. Serve with extra lemon, dipping sauce, or a chilled grain salad on the side. 🥗

Tips & Variations 🌱

• Mix up the hummus: Try beet, roasted red pepper, or garlic herb hummus
• Make it a meal: Add shredded rotisserie chicken or smoked tofu
• Add crunch: Toss in sunflower seeds, sprouts, or chopped cucumbers
• Meal prep friendly: Wraps keep well in the fridge for 2–3 days if tightly sealed

Serving Ideas & Pairings 🥣

• Pair with Chilled Cucumber Mint Soup or Japanese Daikon Salad
• Serve alongside Sweet Corn Polenta or Roasted Turnips with Rosemary
• Add a cup of French Lentil & Carrot Stew for a cozy, balanced lunch

Storage & Make-Ahead Tips 📦

• Wrap ahead: Make in the morning and store in a reusable container
• Dressing tip: Keep wetter ingredients or sauces separate if storing overnight
• Freezer: Not recommended—collards will lose their crispness

Garden Reflections 🌼📓

Collards have always reminded me that strength can also be flexible. They’re bold and sturdy, but willing to bend, to hold, to wrap around something nourishing. These wraps are simple, but full of grace—a little reminder that good food doesn’t need to be complicated to feed us well.

And in the height of garden season, with the greens stretching tall and the sun high overhead, this is the kind of meal that just fits.

Save & Share 💌

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🔗 You may also love: Samosas with Sweet Potato, Beet & Orange Salad, or Greek Lemon Chickpea Soup