Sneak more veggies into your lunch with these addictive collard green wraps! The crisp leaves surround a creamy, bright spiced carrot hummus.
Put down those tortillas, this year is the year of collard green wraps! 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 collard green 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 for lunch or a light dinner!
Collard Wraps with Carrot Hummus
- 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 extra-virgin olive oil
- More harissa, to taste
- Sea salt, to taste
- 4 collard leaves
- Carrot hummus (from above)
- 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 speedblender 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 each wrap with a scoop of the carrot hummus, the millet, chickpeas, carrot ribbons, cabbage, and hemp seeds. Eat like a taco!
If you don't have harissa, sub in other spices such as cumin, coriander, 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 and let sit for at least 15 minutes.