After a heavy meal like Thanksgiving, your body needs a break from the overload of carbs, fat and sugar. A simple, delicious and healthy dish like a collard green wrap can help you avoid gaining a few extra pounds during the holidays. While this recipe is vegan, you certainly do not have to be vegan to enjoy the bright and bold flavors featured in this wrap. Sturdy collard green leaves serve as a vehicle for the other ingredients in the wrap but also bring its own flavor and zest to the dish. Collard greens help to detox the body of unwanted toxins, are high in antioxidants, vitamin K and vitamin A, have anti- inflammatory benefits, and much more. This hearty winter vegetable should be incorporated into your diet along with other cruciferous vegetables as they support a healthy lifestyle.
Vegan Collard Green Wraps
4 large collard leaves
2 to 3 tablespoons fresh lemon juice
1 cup cooked quinoa
1 carrot, shaved*
1 red bell pepper, thinly sliced into matchsticks
1 avocado, thinly sliced
1 cucumber, peeled, seeded and thinly sliced into matchsticks
3 ounces alfalfa sprouts
1 teaspoon extra virgin olive oil
salt and freshly ground black pepper to taste
Step 1: Prepare the collard green leaves by cutting off the white stem and place them in a bath of warm water with the lemon juice. Allow the leaves to soak for 10 minutes. Pat the leaves dry with a paper towels and using a knife thinly slice down the central root to remove the stem. This step makes it easier to bend the leaves for wrapping.
Step 2: Prepare quinoa according to package directions. Once cooked fluff with a fork and set aside.
Step 3: Slather the collard green leaf with hummus and spoon quinoa over the top. Add the shaved carrots, sliced avocado, bell pepper and cucumber. Top with alfalfa sprouts, drizzle with olive oil, and season with salt and pepper.
Step 4: Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
*The easiest way to shave a carrot is with a vegetable peeler.