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Hummus Collard Green Wrap w/ Seasoned Kale Chips

By Whitney Hawk

Serves 1, as a main course


Hummus Collard Green Wrap:

1 Collard Leaf, medium-large
2 - 4 TBS Hummus, any flavor 1/3 C Broccoli, diced
1/3 C Carrot, diced
3 Cherry Tomatoes, diced
1/3 C Green Pepper, diced 1/3 C Celery, diced
1/3 C Cucumber
1 TBS Cashews, chopped 2 TBS Scallions

Seasoned Kale Chips:

1 - 2 Kale leaves, large - chopped in large pieces, remove stalk.
1/2 TBS Extra Virgin Olive Oil
2 TSP Apple Cider Vinegar Dash of Onion Powder
Dash of Ground Cumin
Dash of Garlic Powder Dash of Black Pepper Pinch of Sea Salt


Hummus Collard Green Wrap:
Combine all vegetables in a bowl, mix well. Lay Collard Leaf flat on plate, spread evenly with hummus. Gently sprinkle mixture over the Collard Leaf and Hummus. Fold one end and roll up. Cut in half, if desired.
(*If using a large Collard Leaf: lay flat on cutting board, use kitchen scissors to cut the leaf in half, to make 2 leaves. Discard the stalk.)

Seasoned Kale Chips:
Preheat oven 300 degrees. Whisk all ingredients, except Kale and Sea Salt, in a small bowl. Toss mixture with Kale, coating both sides. Lay Kale flat on cookie sheet, sprinkle with Sea Salt. Bake for 10-13 minutes or until dark and crispy. (spraying cookie sheet with non-stick spray is optional).


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