Side Dishes

Raw Collard Green Wrap with Root Vegetable Hummus

It can be difficult to work raw foods into our diets during the cold, winter months. We tend to crave warmer, richer foods, and sometimes find ourselves stuck in the rut of "comfort food". 


So, today I'm making this  Raw Collard Wrap. Collards are a powerhouse green! Packed with a nutritional profile that rivals almost all other vegetables. Collards are particularly high in antioxidants and anti-inflammatory nutrients. Not to mention a great source of fiber, and a surprisingly good source of healthy fats in the form of omega-3's and vitamin E. Basically, this is a immune boosting, digestive supporting, detox stimulating veggie!

You might be thinking that collards are bitter or tough in texture. But, they are deliciously mild and delicate in their raw form, making them ideal for a wrap.

This raw treat is a perfect compliment to a warm bowl of soup! So get your comfort & your healthy in one delicious meal.

Added Bonus? You'll have left over Hummus for snacking throughout the week. 

Raw Collard Wraps with Root Vegetable Hummus

Makes 4 Wraps

For Wraps:

  • 4-8 Collard leaves (you can use 2 per wrap for a better "burrito" like shape)
  • 1 Avocado
  • 1 lime
  • Thinly sliced cucumber (to your liking)
  • Thinly sliced tomatoes (to your liking)
  • Sprouts
  • Balsamic Vinegar, optional but recommended
  • Optional Add-ons: sunflower seeds, quinoa, radishes, chia seeds mixed into hummus - you get the idea!

Root Vegetable Hummus

  • 1 can no-salt added garbanzo beans, rinsed & drained
  • 1/2 a med-sized beet, peeled & roughly chopped
  • 2 carrots, peeled & roughly chopped
  • Juice from one lemon
  • 2 1/2 tablespoons tahini
  • 2-4 tablespoons water
  • Salt to taste
  • Cracked black pepper to taste
  • 1  tablespoon raw honey
  • 1-2 tablespoons parsley
  • 1 clove garlic, chopped


Prep the Collard Leaves:

  1. Soak Collard leaves in warm water with a splash of vinegar for 10 minutes. This will aid in cleaning the leaves & will also soften them a bit. Rinse well, and let dry completely.
  2. Once dry, lay collard leaves (one at a time) on the cutting board, spine side up. With a sharp paring knife, gently shave down the thick spine until it is the same depth as the rest of the leaf. Be careful not to cut through the leaf!

For the Hummus:

  1. For the Hummus: In a food processor, pulse carrots & beets continuously until you achieve a finely shredded consistency, similar to rolled oats. Add garbanzos, garlic, lemon juice, tahini & raw honey and blend until creamy, stopping to scrap down the sides with a spatula as needed. Add a little water, one tablespoon at a time, until you reached the desired consistency. Scrape sides of food processor and add salt (approximately 1/4 teaspoon), some pepper and parley.  Pulse to incorporate. Taste and adjust seasoning as you wish. Place in fridge to chill.

To Assemble:

  1. In a small bowl, mash the avocado until smooth, but with some remaining chunks. Squeeze in lime juice (approximately 1/4 lime) and sprinkle with sea salt. Stir & place in fridge to cool.
  2. Thinly slice cucumbers & tomatoes. (I like to load up my wraps, but prep the amount that looks good to you.)
  3. For a hand held warp, simple spread hummus & avocado first, then layer on your yummy veggies & drizzle with balsamic vinegar. Fold & eat!
  4. For a "burrito" style wrap. Lay 2 collards together, with the bottom of the leaves facing in towards each other. Make sure they overlap each other by at least 2-3 inches. This will give you a much bigger wrap to work with. Spread hummus & avocado first, then layer in your veggies, and drizzle with balsamic vinegar. Fold in the 2 ends in and carefully tuck in the first side. Then, roll towards the other side, continuing to tuck in as you go and holding the ends in. You can spread a bit of avocado on the final end to "glue" it all together. 

From the Heart (and the kitchen)!