The Best Collard Wraps with Quinoa & Veggies

 It stems from my love of sandwiches, which turned into a love for wraps in high school when I wanted to go lighter on the carbs and skip the bread. But now, while I still love my gluten-free wraps and sandwiches, I've realized that I can have that same exact lunch taste just as delicious, but pack it with even more veggies.

It's basically like eating a salad just in wrap form. And by eating it in wrap form, it no longer tastes like that boring old salad. Instead, you're eating a wholesome sandwich that's loaded with nutrition.

It's fun. It's exciting. And it's yummy.



Ingredients

4 collard leaves

1/2 cup hummus (any variety)

1 cup cooked quinoa

1 medium cucumber

1 medium tomato

2 carrots , grated

1 avocado , sliced

1/2 cup sprouts


Instructions

To cook the leaves: Fill a skillet 1" high with water. Bring the water to a boil then, one at a time, submerge the collard leaves into the water allowing them to cook for 15 - 20 seconds. Move the leaves around in the water (flip if necessaruntil the whole leaf has turned bright green and is cooked. Repeat with remaining leaves. Allow the leaves to cool completely.

To prepare the leaves: When ready to assemble, carefully cut the stem out of the leaf. Start towards the top, run your knife along the rib of the leaf, being careful not to cut a hole in the leaf itself. Cut all the way to the bottom of the stem and cut the stem off.

To assemble: divide all the ingredients into four. Spread the hummus into the center of each leaf, then top with quinoa, cucumber, tomato, carrot, sliced avocado and finishing with the sprouts.

To fold the wraps: fold in the sides. Take the edge facing you and fold it over the ingredients. Roll away from you as tightly as possible.

Store the wraps whole and enjoy for 2 - 3 days.

0 Response to "The Best Collard Wraps with Quinoa & Veggies"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel