Collard Wraps with Cilantro Hummus and Almond Butter Dipping Sauce
Before I started Loveleaf Co. I worked a nine-to-five as a video producer. A co-worker of mine, once asked to describe me, kindly called me “crunchy.” This had nothing to do with being a free spirit and everything to do with my office snack of choice: carrots.
To me, summer means beach days, music festivals, and movies in the park; just being outside whenever possible. And though my food routine becomes less routine in the hot days of August, I do my best to stay crunchy by eating my veggies (in between rosé and grilling all the things, of course).
There’s certainly a time and place for packing salads to-go (I love to layer), but lately I’ve been into all things salad-ish (salad pizza anyone?). My current obsession are these collard wraps with cilantro hummus. Not only are they easy to make (less cooking = more eating), but they’re also easy to pack to-go. Not to mention they’re super healthy, refreshing, and delicious. The almond butter dipping sauce elevates these wraps to veggie heaven, so dip generously.
If you're "meh" about the collard idea, just add the veggies and hummus to another type of wrap. My gluten-free favorites are these Thrive Market coconut wraps or these grain-free tortillas, which you can find at Whole Foods. Just don't skip the sauce. When they're all folded up, wrap the wraps in some wax paper, pack into a cooler with an ice pack, and voilà: veggies to-go.
Collard Wraps with Cilantro Hummus
and Almond Butter Dipping Sauce
ALMOND BUTTER DIPPING SAUCE
1/2 cup unsalted creamy almond butter
1/4 cup fresh squeezed lime juice
3 tablespoons reduced sodium soy sauce or gluten-free tamari
3 tablespoons water (more to thin if necessary)
1 tablespoon pure maple syrup
1 teaspoon sesame oil
4 to 5 cups water
6 collard green leaves
1 1/2 cups store-bought hummus (see note)
1/2 cup fresh cilantro leaves, roughly chopped
1 medium cucumber, sliced into matchsticks
1 1/2 cups sprouts
1 large avocado, divided into 6 slices
MAKE THE ALMOND BUTTER DIPPING SAUCE
Mix all ingredients in a bowl, adding more water to thin if necessary. Pour into jars and set aside.
BLANCH THE COLLARD GREENS
Bring water to a simmer in a large pan big enough for a collard green leaf to lay flat.
Cut the stem off from each of the leaves at the base of the collard.
Using a sharp knife, trim the spine of the collard down the middle of the leaf so that the spine is flat with the rest of the collard.
One at a time, place the leaves in the simmering water for about 30 seconds.
With a pair of tongs, remove each of the leaves onto a plate and pat dry with a kitchen towel.
Repeat until all six have been blanched and dried.
ASSEMBLE THE WRAPS
Lay one collard green leaf flat. Spread 1/4 cup cilantro hummus into the middle of the wrap. Add about 4 cucumber sticks, 1/4 cup of the grated carrot, 1/4 cup of the sprouts, and 1/6th of the avocado. Tuck in the ends over the ingredients to secure and then roll up the wrap tightly like a burrito. With a sharp knife, slice in half if desired.
Serve with almond butter dipping sauce.
Feel free to make your own hummus here, but in the summer I'm all about shortcuts. With an immersion blender or a food processor, blend together 1 1/2 cups of store bought or homemade hummus with 1/2 cup roughly chopped fresh cilantro leaves. Hate cilantro? Any hummus will do!