Here’s my take on one of my all-time favorite sandwiches. This wrap makes me feel like I’m eating the rainbow (hello, every nutrient under the sun). The secret to making the flavor really pop is to add banana peppers. This version also uses iron-rich, energy-boosting collard leaves rather than bread. The trick to making a collard leaf wrap well is to trim the stem a bit before you roll it up. however, if you prefer, omit the collard and just serve the toppings on whole-grain bread instead.
- 4 large collard green leaves
- A generous slathering of hummus
- 1 avocado (peeled, pitted, and sliced or chopped)
- 1 cup of finely chopped or shredded purple cabbage
- 1 cup of shredded or grated carrot
- 1 cup of thinly sliced cucumber
- 1/3 cup of sliced pepperoncini or banana peppers
- Place a collard leaf stem-side up on a plate. Using a sharp knife, slice off most of the stem, so that it’s flush with the leaf. If you accidentally cut into the leaf, don’t worry—you can roll that part up. What you’re aiming for is a “tortilla” leaf, so that you’ve got an even, flat surface and no thick stem sticking up.
- With the stem-side facing you, spread the middle of the leaf with one-quarter of the hummus, top with one-quarter of the avocado, and finish with one-quarter each of the cabbage, carrot, cucumber, and peperoncini. Roll the bottom of the collard leaf up and over the fillings. Roll the sides in toward the center so that they’re parallel to each other. Then, roll up the wrap all the way to form a green “burrito.”
- Repeat with the remaining collard leaves and fillings. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Love Your Leftovers: you’ll likely have some collard leaves leftover, and that’s a great problem to have. you can juice them and add them to green smoothies or sauté them in a little olive oil with garlic and lemon juice for a delicious, iron-rich side dish.