Put down that tortilla, this year is the year of the collard wrap! Ok, I’m totally kidding. I could never give up tortillas and I wouldn’t expect you to either. But in the spirit of all things lighter and brighter, we’re wrapping things up in leafy greens…
In order to make leaf wraps exciting, a punchy flavorful filling is a must. I had these pretty red carrots, which made me think of this Harissa Carrot Hummus recipe I had recently seen from Aida Mollenkamp. I took a few liberties, (mostly because I was too lazy to go look up the actual recipe)… among other things, I pan roasted my carrots to add a slightly smoky flavor and squeezed in some orange for a nice bright kick.
Feel free to play around with the rest of the filling. I added chickpeas, millet, shaved carrots, cabbage and a big sprinkling of hemp seeds. Wrap it all up like a taco and enjoy!
- ½ teaspoon coconut oil
- 3 small carrots
- 2 medium (unpeeled) garlic cloves
- 2 teaspoons harissa seasoning (ground)
- 1 cup chickpeas (cooked and drained)
- juice of 1 small lemon (about 2 tablespoons)
- juice of ½ an orange (about 2 tablespoons)
- 2-4 tablespoons olive oil
- more harissa, to taste
- salt, to taste
- 4 collard leaves
- carrot hummus
- 1 cup cooked millet
- ½ cup chickpeas
- 2 carrots, shaved into ribbons
- sliced red cabbage (or red cabbage slaw)
- sprinkle of hemp seeds (I like Happy Hemp)
- For the carrot hummus: Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt. Cook, rotating occasionally, until the outsides begin to char, about 8-10 minutes. Remove the garlic if it starts to burn. Add the harissa seasoning and let the carrots cook for just a minute longer. Remove from pan and let cool slightly. Peel the garlic.
- Chop carrots into 1-inch pieces (it's ok if they're a little raw in the middle). Add the carrots, garlic, chickpeas, lemon juice and orange juice to your high speed blender or food processor. Puree, drizzling in the olive oil as you blend. (Note, I used a vitamix to get mine really smooth. Yours might be a chunkier texture if you use a food processor).
- Taste and adjust seasonings to your liking. Chill until ready to use.
- For the wraps: Trim off the coarse part of the stem. (Note: my leaves here were on the small side, if yours are bigger, slice more of the tough stem off).
- Optional step: blanch the leaves in boiling water for just a second, then transfer to ice water. Let them dry before assembling. (recommended if your leaves are large and coarse).
- Assemble with the above ingredients. Eat like a taco.
If you don't have harissa, sub in other spices such as: cumin, corriander, chile flakes and/or smoked paprika.
For a quick red cabbage slaw: thinly slice red cabbage, splash with sherry vinegar and a pinch of salt, let sit for at least 15 minutes.