“Don’t want the carbs of a wrap but still want to bite into something that’s like a sandwich? Collard wraps are the perfect refreshing summer dish. Stuff ’em with quinoa and crunchy fresh veggies and you have a hearty and energizing lunch that’s also easy to make. Collard leaves are big and flat, so they’re not overwhelming to check either.” —The Ghetto Gourmet’s Aliza Salem

1 pound collard greens, cleaned and dried
2 cups quinoa
¼ cup reduced-sodium soy sauce
1 garlic clove, minced
2 tablespoons toasted sesame oil
½ cup oil
¼ cup rice wine vinegar
1 tablespoon fresh lemon or lime juice
Hummus of your choice
Vegetables of your choice (e.g., shredded carrots, sliced cucumbers, shredded purple cabbage)

  1. In a large pot, bring 6 cups of water to a boil. Meanwhile, in a bowl, combine ice and water to make an ice bath and set aside. Once the water in the pot comes to a boil, add a collard green leaf and boil for 30 seconds. Remove from water and place in ice bath. Remove the collard green from the ice bath and place on a paper towel-lined cookie sheet. Continue this process until all the collards are boiled and ready.
  2. Meanwhile, in a sauce pan add 2½ cups of water and bring to a boil. Add the quinoa and reduce heat to simmer. Cover and cook for 15 minutes and set aside.
  3. To make your quinoa dressing, add soy sauce, garlic, lemon/lime juice, sesame oil, rice wine vinegar, and oil in a jar. Cover and shake all the ingredients together. Once mixed, add to the cooked quinoa.
  4. To assemble, take your collard green leaf and lay it flat on counter. Add about a tablespoon of hummus and spread it around the leaf. Then add ⅓ of a cup of dressed quinoa topped with your vegetables. To close, bring in both sides of the leaf over the filling, then take the bottom of the leaf and pull over the filling, tucking it in tightly, and roll. Slice in half and enjoy.
For more great recipes, check out this weeks issue of Whisk by Ami