Sneak more veggies into your lunch with these addictive collard green wraps! The crisp leaves surround a creamy, bright spiced carrot hummus.
Put down those tortillas, this year is the year of collard green wraps! Ok, I’m totally kidding. I could never give up tortillas, and I wouldn’t expect you to either. But in the spirit of all things lighter and brighter, we’re wrapping things up in leafy greens…
In order to make collard green wraps exciting, a punchy, flavorful filling is a must. I had these pretty red carrots, which made me think of this Harissa Carrot Hummus recipe I had recently seen from Aida Mollenkamp. I took a few liberties, (mostly because I was too lazy to go look up the actual recipe). Among other things, I pan-roasted my carrots to add a slightly smoky flavor and squeezed in some orange for a nice bright kick.
Feel free to play around with the rest of the filling. I added chickpeas, millet, shaved carrots, cabbage, and a big sprinkling of hemp seeds. Wrap it all up like a taco and enjoy for lunch or a light dinner!
Want more healthy lunch ideas? Try this kale salad or this noodle bowl, or check out this post for my favorite lunch-packing tips!
Collard Wraps with Carrot Hummus
- ½ teaspoon coconut oil
- 3 small carrots
- 2 medium (unpeeled) garlic cloves
- 2 teaspoons harissa seasoning (ground)
- 1 cup chickpeas (cooked and drained)
- Juice of 1 small lemon (about 2 tablespoons)
- Juice of ½ an orange (about 2 tablespoons)
- 2-4 tablespoons extra-virgin olive oil
- More harissa, to taste
- Sea salt, to taste
- 4 collard leaves
- Carrot hummus (from above)
- 1 cup cooked millet
- ½ cup chickpeas
- 2 carrots, shaved into ribbons
- Sliced red cabbage (or red cabbage slaw)
- Sprinkle of hemp seeds (I like Happy Hemp)
- For the carrot hummus: Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt. Cook, rotating
occasionally, until the outsides begin to char, about 8-10 minutes. Remove the garlic if it starts to burn. Add the harissa seasoning and let the carrots cook for just a minute longer. Remove from pan and let cool slightly. Peel the garlic. - Chop carrots into 1-inch pieces (it's ok if they're a little raw in the middle). Add the carrots, garlic, chickpeas, lemon juice and orange juice to your
high speed blender or food processor. Puree, drizzling in the olive oil as you blend. (Note, I used a Vitamix to get mine really smooth. Yours might be a chunkier texture if you use a food processor). - Taste and adjust seasonings to your liking. Chill until ready to use.
- For the wraps: Trim off the coarse part of the stem. (Note: my leaves here were on the small side, if yours are bigger, slice more of the tough stem off).
- Optional step: blanch the leaves in boiling water for just a second, then transfer to ice water. Let them dry before assembling. (Recommended if your leaves are large and coarse).
- Assemble each wrap with a scoop of the carrot hummus, the millet, chickpeas, carrot ribbons, cabbage, and hemp seeds. Eat like a taco!
If you don't have harissa, sub in other spices such as cumin, coriander, chile flakes and/or smoked paprika.
For a quick red cabbage slaw: thinly slice red cabbage, splash with sherry vinegar and a pinch of salt and let sit for at least 15 minutes.
What a great combination, sounds delicious!
So pretty! A great way to kick off 2014.
Pinned 🙂 Sounds so healthy and yummy that I have to make it.
These look SO yummy and fresh. They remind me of the collard wraps in The Sprouted Kitchen cookbook.
I haven’t tried them yet, but I do have some chard growing in my herb garden, of course home grown doesn’t quite have the size of leaves of the stuff they sell in the store. This carrot hummus would be good on many things though…thanks for sharing!
this is so creative and delicious – perfect way to kick off this New Year.
Love this idea, and red carrots are my favorite, too. Now I just need to go get some harissa.
Gorgeous! I actually really love collard wraps, so this is totally my thing! Oh and that hummus sound incredible!
Hahaha. We just made collard “tacos” last night for dinner! They are one of my favorites. This version sounds fantastic too!
Love this recipe! Especially the addition of orange juice. I can’t wait to make this. I just made my own hummus again for the first time in a really long time, so now I’m excited to start making a bunch of different variations.
This is a great alternative for someone who doesn’t eat grain. I had to give it up a little over a year ago. In the summer I love a good lettuce wrap, but this is much heartier. Other leafy greens can be a little bitter, but collards are tasty and filling. Thanks for reminding me of this option! Looks delicious!
Nice! Bring on the collard wraps! (and the tortillas, too, though) I like how we both shared such dramatically different collard wraps today 🙂
Oh my, as I read this post, I’m eating almost the exact same collard wrap except 1) I’ve got regular hummus, 2) my carrots are the regular kind, not your pretty red ones, and 3) there’s quinoa inside rather than millet. Great minds think alike!? One thing’s for sure though – mine is nowhere as pretty as yours!
ha, what a coincidence 🙂
These wraps are beautiful, and I’m sure delicious!
So pretty! And healthy. Love it, Jeanine!
Holla fo’ collards!!! I love collard greens and like you said – they work brilliantly in the place of tortillas. but i could never give up my bread. ever. But these look ridick – just pinned.
Happy 2013!
you’re so funny – I just want to let you know that Jack burst out laughing when he read holla fo’ collards 🙂
Such a gorgeous meal!
These wraps sound amazing! So pretty & packed with all the veg in the land. 🙂
Thanks Eileen! The veggies we have at our farmers markets right now are so fun and colorful!
This is such a fabulous meal!! Loving this!
Love, love, love this! Love the collard green wrap and the carrot hummus!! I know what I’ll be having for lunch today.
This is my favorite sandwich replacement. The leaves are so lovely and fleshy, they really can hold up against just about anything you put in them. I actually love wrapping them around burgers. The flavor is truly complementary and the texture really satisfying. I’ve got to try your recipe – yum!
I know, I just love the crunch – I’ll have to try them around my veggie burgers, great suggestion!