These veggie wraps make for the perfect plant-based snack or lunch on-the-go. They take five minutes to throw together and are packed full of fiber.
A little nutritional fact for you…the darker the leafy green, the healthier it is. Collard greens have the ability to lower cholesterol. These cruciferous leaves even outshine kale, Brussels sprouts, and cabbage!
I have to admit that Collard Greens used to intimidate me a little bit because they are somewhat of a strange looking leafy green. Once I tried them though, I was hooked! They have a very mild flavor and a tougher leaf that makes them great for wraps.
I love when food has so many vibrant colors! It really makes me feel like I’m honoring my body by eating close to Mother Nature. You can try really any of your favorite veggies in these wraps; they are so versatile!
I like to hold the wraps together with a toothpick to prevent anything from spilling out.
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Veggie and Hummus Wrap
Ingredients
- 2 Collard Green Leaves
- ½ Red Bell Pepper
- ½ cup Matchstick Carrots
- ½ cup Cucumber Slices
- 4 Tbs Hummus
- 2 oz Tempeh
Instructions
- Saute Tempeh in coconut oil on low to medium heat until golden brown on both sides – about 15 minutes.
- Slice red peppers, carrots (if not already pre-cut) and cucumber.
- De-stem Collard Green leaves by removing thick part of the stem .
- Spread 2 TBS of hummus onto each wrap .
- Top with tempeh and veggies .
- Gently roll wraps and stick with a toothpick to hold together.
