Collard Green Wraps
Author: 
Recipe type: Lunch, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 7
 
Ingredients
  • 7-10 Large Collard Leafs (Excess Stem Removed)
  • 2 Sweet Potatoes (Peeled and Cubed)
  • 1 Large Zucchini (Sliced)
  • 1 Large Red Onion (Peeled and Sliced)
  • 1 Cup Cherry Tomatoes (Halved)
  • 1 Cup Cooked Quinoa
  • Hummus (Any variety)
  • Zhoug sauce
Instructions
  1. Preheat the oven to 400 Degrees. Wash and prepare all fresh produce.
  2. On a baking sheet, coated with olive oil, arrange the sweet potato, zucchini and onion. Season with salt and pepper. Roast for 30-40 minutes, flipping half way through, until all vegetables are tender and slightly browned.
  3. While the vegetables roast, heat water in a kettle or a sauce pan until boiling. When the water starts to boil. Carefully hold the collard leaf over the steam, until it is slightly wilted and pliable. Remove most of the stem with a sharp knife, while the leaf is flat. Cut until the ridge is level with the leaf. If you accidently cut the leaf, don’t worry it will be wrapped inside!
  4. Place the collard leaf on a flat surface for filling….
  5. First, spoon a layer of hummus down the center of the leaf, running lengthwise over the stem.
  6. Next, add a layer of the cooked quinoa, followed by the roasted vegetables, fresh tomatoes and top with a dollop of zhoug.
  7. To wrap the leaf, Roll the leaf lengthwise over the fillings. When you get just past the fillings, fold the ends in toward the center. Continue to roll the wrap over the folded in ends and finish the wrap to the end of the leaf, just like you would wrap a burrito.
  8. Cut in half and serve with more hummus, if desired.
  9. Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/collard-green-wraps/