Collard Green Hummus Wraps

These puppies are inspired by a detox I did a while ago and although they are not entirely approved by the rules of the detox—I’m looking at you sliced tomatoes, almost everything else is a-okay. And while the ingredients lend on the spicy side, the coolness of the lemon tahini and the sweetness of the collard greens soften the heat and add a bit of freshness in each bite. I hope you give them a try and leave some comments below on summer wraps that you enjoy eating. Meanwhile, I’ll just be sitting here, summoning my inner Carrie Bradshaw and attempting to write and get this blog moving. I mean, after all it is The ‘G’ Issue this month, so maybe self-care and wellness should be my priorities. I digress.

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I N G R E D I E N T S


Yields: 2-4 servings

Collard Greens, full leaves
1 cup hummus, leftover is fine
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne pepper, to taste
1 tsp olive oil
1 tomato, thinly sliced
1 lemon, zested & juiced
1 cloves garlic, minced
1 tbsp tahini paste
1 cup vegan plain unsweetened yogurt (non-vegan is fine)
2 green onions, sliced on a bias
salt & pepper to taste

1-2 Yukon potatoes, made in this recipe


M E T H O D


  1. If preparing the potatoes, which you can totally substitute or remove entirely, begin by preparing those first. The full recipe for this style of potatoes is available here.
  2. While the potatoes are cooking prepare the hummus. You can either make your own fresh hummus or use leftover like I did. The hummus was plain & had no seasoning so I added my paprika, garlic powder, cayenne pepper, salt & pepper, & a drizzle of olive oil & whisked it together thoroughly.
  3. Next, prepare your tahini paste by combining yogurt, tahini, lemon zest & lemon juice, minced garlic & salt to taste. If the paste is too thick you can always add a little water to allow it to become runnier & less of a yogurt consistency. Just remember, you can always add water but you can’t take it away. Set aside in the refrigerator to cool.
  4. Then slice your green onions & tomatoes & set aside.
  5. For the collard greens, flip one face down & shave off the stalk (spine) until its thin. Be careful to not cut the leaves, the reasoning for this is due to the stalk being rough to chew & roll. Your stalk should be thin enough to roll but not thin enough to see through the leaves.
  6. Combine a spoonful of the hummus, potatoes, tomatoes, green onions, & drizzle the lemon tahini sauce over the wrap. Salt & pepper to taste, serve & enjoy.