Looking for a low-carb alternative to wraps? Look no further than this recipe for power green collard wraps! Collards are sturdy and are perfect for holding together lunch meat and veggies just as a wrap would. It’s fun to get creative with this recipe–use vegetables you have on hand in your fridge and enjoy collard greens in a fun way!
I’ll be honest, I had never cooked collards before, and was slightly intimidate by there appearance and toughness. I felt great using Nature’s Greens® collard leaves, because I know their standard of quality and freshness is second to none when it comes to their greens.
This blog post is in partnership with Nature’s Greens®, but all opinions are my own.
Spreading a tablespoon of hummus onto the collard greens will help to hold all the veggies in place. I even dipped them in salsa, which added the perfect kick! I love the different colored vegetables in these wraps and can’t wait to try more combination in the future.
Make a batch of these power green collard wraps on Sunday and enjoy them for lunch all through the week.
2 Nature’s Greens® collard leaves
4 tbsp. hummus
½ cup shredded carrots
1/2 cup radish, sliced into short thin strips
1/2 cup red cabbage, sliced thin
½ cup pea pods
microgreens, sprouts or baby greens
- Wash and dry collard leaves and then use a paring knife to shave down the big stem in the middle. This will make them much easier to fold and bite into.
- Place collard leaves on a flat surface, spread 2 tbsp. hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Get creative, and feel free to use other veggies you have on hand as well. Wrap the leaves as you would a burrito, folding the edges into the middle. Cut each wrap in half and enjoy!