Natalie Coughlin's Recipe for Hummus-Avocado Collard Green Wraps

Natalie Coughlin's Recipe for Hummus-Avocado Collard Green Wraps

By Natalie Coughlin//12-Time Olympic Medalist  | Friday, March 29, 2019

Hummus-Avocado Collard Green Wraps

MAKES 4 WRAPS

This is a wonderful portable wrap to take to the office, to school, or on a plane. I particularly like taking it with me when I travel because it is nearly impossible to get fresh greens at an airport. If it is wrapped tightly in plastic wrap, you can easily eat this on a plane without the filling spilling out. Just peel the plastic wrap away from one end and keep pulling it off as you take bites.

My Avocado Cilantro Hummus or Roasted Piquillo Pepper and Garlic Hummus would be wonderful in this wrap, but any hummus will do. Feel free to change up the grains and veggies to suit your preference. This recipe is vegan, but you can certainly add meat or cheese if you like. Search for the biggest collard greens you can find, since their large size will make wrapping much easier.

4 large collard greens

1 cup hummus

1 cup cooked quinoa or cooked grain of your choice

Kosher salt and freshly ground black pepper

1 ripe avocado, pitted, peeled, and thinly sliced

1 cup thinly shredded red cabbage

1 large carrot, peeled and finely grated

1 daikon radish, peeled and finely grated

1 cup microgreens or sprouts

1. To prepare the collard greens, trim off and discard the part of the stem that extends past the bottom of each leaf. Fold the leaf in half lengthwise and carefully cut out most of the stem with a sharp knife. The goal is to remove as much of the stem as possible while keeping the leaf intact.

2. Place one collard leaf on a cutting board with the tip of the leaf on your left and the base of the leaf on your right. Spread ¼ cup of the hummus in the center of the leaf, along the stem, leaving a couple of inches of space on the right and left ends of the leaf. Spoon one- quarter of the quinoa next to the hummus, on the side farthest away from you, and season it with salt and pepper. Pile one- quarter of the avocado, cabbage, carrot, daikon, and microgreens on top of the quinoa, leaving a couple of inches of space on the right and left ends of the leaf.

3. To roll the wrap, fold the bottom edge of the leaf (the one closest to you) over the vegetable filling and then tightly fold in the right and left sides the leaf. Roll up the leaf to seal the filling completely (like a burrito). Place it seamside down on a plate and repeat with the remaining collard leaves and filling.

4. Enjoy immediately, or tightly wrap each one in plastic wrap and take them along with you.

STEAMED COLLARDS If you prefer not to eat the collard greens raw, you can steam them prior to wrapping: In a pot fitted with a steamer basket, bring an inch of water to a boil. Put the trimmed greens in the basket and steam until they are bright green, 20 to 30 seconds. Let cool and pat dry before using.


 

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