I have been loving collard greens wraps as an alternative to my usual grain, bean and veggie salad lunch. I try to have at least one meal per day that is mostly vegetables, and lunch is the time that works best for me.

Directions:

1. Take 2 large collard greens leaves and remove the very bottom part of the stem where it is very thick. 

2. Boil a small pot of water.

3. Meanwhile, cut up other veggies. I mix and match a combination of sliced red peppers, slivered red onions, cucumber rounds, lettuce or spinach leaves, avocado slices, shredded carrots, spiralizer zucchini or yellow summer squash. Set out (or make) hummus, roasted red pepper sauce, tahini sauce, or any sauce you like for flavor.

4. Turn off the stove once the water is boiling and drape the collard leaves for about 15-20 seconds over the pot to be softened slightly by the steam. Be careful not to burn yourself! 

5. If you want to skip this step you can use large kale leaves or large chard leaves instead, since they are naturally a little softer.

6. Let the leaves cool, then lay out the two leaves to make a “Tortilla” shape.

7. Place hummus or other sauce down the  collard wrap “tortilla”. Layer vegetables and avocado on top. Roll up the wrap like a burrito (fold in the top and bottom first, the roll up the sides. 

8. Secure with plastic wrap or aluminum foil if you are not planning to eat right away.