Collard Green Veggie Wraps
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From lisathompson
This colorful recipe is gonna knock your socks off. I love making a delicious sauce out of hummus- it’s creamy, savory, and full of protein. I love collard greens in any form, but using them as a wrap is a crunchy, veggie-packed way to roll up a rainbow of flavors and textures. Success Boil-in-Bag Brown Rice streamlines my meal prep and makes me feel good about packing my fridge with healthy and hearty recipes for the week. The ingredients listed below are a great starting point, but you can really get creative with your favorite veggies, herbs, or proteins.
- Recipe Card
Recipe Card
ingredients
- 10 large collard green leaves
- 2 bags Success Boil-In-Bag Brown Rice
- Olive oil
- Kosher salt
- 1 (14 ounce) block extra-firm tofu, drained and cut into batons
- 1 red bell pepper, seeded and cut into matchsticks
- 1 large carrot, cut into matchsticks
- 1/2 medium cucumber, cut into matchsticks
- 1 steamed or raw beet, peeled and cut into matchsticks
- 1/2 lemon
- Fresh herbs, optional
For the Hummus Sauce
ingredients
- 1 (10 ounce) container hummus, any flavor you like
- 1 lemon, zested and juiced
- 1/2 teaspoon tamari or soy sauce
- 1 teaspoon honey
Method
Step 1
Bring a large pot of water to a boil.
Step 2
Meanwhile, strip some of the tough stem off the collard greens but running a sharp knife horizontally along the length of the stem.
Step 3
Add a big pinch of salt to boiling water, then add collard greens until pliable and bright green, about 5 minutes. Transfer to a paper towel-lined plate and let cool. Do not drain the pot.
Step 4
Add the Boil-In-Bag Brown Rice pouches to the boiling water and cook for 10 minutes. Remove from water and drain, then toss with a drizzle of olive oil and a pinch of salt. Set aside.
Step 5
Meanwhile, add hummus, lemon juice, lemon zest, tamari or soy sauce, and honey to a small bowl and stir until well combined.
Step 6
Gently toss tofu with a few spoonfuls of sauce in a separate bowl. Reserve remaining sauce for assembly and serving.
Step 7
Season sliced veggies with kosher salt and a drizzle of lemon juice.
Step 8
Blot collard greens dry, then lay 2 leaves on a work surface, overlapping in the center to create a longer surface area. Spread 1 tablespoon of the hummus mixture in the center of the greens, then top with about ⅓ to ½ cup brown rice, a few pieces of tofu, bell pepper, cucumber, carrot, and beet. Top with fresh herbs, if using. Fold bottom edge of the greens over the veggies and start rolling up to the top edge, tucking in the sides as you go like a burrito. You can add a little extra sauce to “glue” the collard greens together if necessary. Repeat with remaining ingredients.
Step 9
Serve wraps with remaining hummus mixture and enjoy! Refrigerate leftovers in an airtight container lined with a paper towel for up to 4 days.