A bit late in the season, but...

Very Veggie Hummus Wrap

Serves 1

Ingredients:

1 large collard green leaf

Hummus of your choice

3-4 Slices of Avocado

3-4 Slices Tomato

3-4 Slices Onion

6 Slices Cucumber

Handful of Sprouts 

Sprinkle of Lemon Juice

Directions:

1. Trim stem off bottom of collard leaf, and use a sharp paring knife held parallel to your cutting board to shave the rib that runs down the leaf’s center until it’s approximately the same thickness as the leaf. 

2. Spoon flat layer of hummus down the center of the leaf, making sure there is a 1-inch border all around. Arrange the rest of the ingredients on top of the hummus. Top with lemon juice or flavoring of your choice. Fold sides of leaf in toward the center. Roll leaf away from you as you would a burrito, making sure to tuck side edges in as you roll. Eat right away or wrap tightly in plastic wrap and refrigerate for up to 24 hours for later. Enjoy! 

Peanutty Chicken Collard Wrap

Serves: 1

Ingredients: 

1 large collard green leaf

1/2 cup shredded cabbage (or bagged coleslaw mix)

2 tablespoons peanut sauce (or satay sauce)

2 ounces (1/2 cup) shredded or sliced chicken breast

1 teaspoon hot sauce

Directions:

1. In a small mixing bowl, combine cabbage and peanut sauce, mixing well.

2. Trim stem off bottom of collard leaf, and use a sharp paring knife held parallel to your cutting board to shave the rib that runs down the leaf’s center until it’s approximately the same thickness as the leaf. 

3. Spoon cabbage-peanut-sauce mixture onto bottom one-third of leaf, making sure there is a 1-inch border all around. Arrange chicken over carrot mixture and top with hot sauce. Fold sides of leaf in toward the center. Roll leaf away from you as you would a burrito, making sure to tuck side edges in as you roll.

Originally from: https://www.facebook.com/JacquiMcCoyEMWLE

Buon Appetito!