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Collard Green Wraps

Creamy hummus, crunchy bell pepper, and refreshing cucumber join tangy artichoke hearts and peppery arugula inside tender, blanched collard green leaves, resulting in fresh and flavorful veggie wraps that are perfect for a light lunch. Serve with chips on the side or even some lemon-garlic roasted potatoes or rice.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Indian
Servings 4 people
Calories 1982.1 kcal

Equipment

  • 1 Large Pot
  • 1 Cutting Board
  • 1 Sharp Knife For trimming and slicing
  • 1 Tongs
  • 1 Large Bowl For ice bath

Ingredients
  

Main

  • ¼ cup apple cider vinegar
  • 3 tablespoons kosher salt
  • 1 bunch collard greens
  • 1 10 ounce container roasted garlic hummus
  • 1 large red bell pepper thinly sliced
  • ½ small seedless cucumber cut into sticks
  • 1 medium red onion thinly sliced
  • 1 14 ounce can artichoke hearts, drained and quartered
  • 1 cup packed baby arugula
  • 2 teaspoons freshly squeezed lemon juice

Instructions
 

  • Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
  • While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
  • Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
  • Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
  • Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

Notes

1. Achieving pliable collard leaves is key. Shave the thick center stem carefully to allow for easy rolling without tearing. The brief blanch in salted, vinegared water, followed by an immediate ice bath, tenderizes the leaves and sets their vibrant green color.2. Ensure all filling ingredients are thinly sliced or cut into sticks for even distribution and easier rolling. This also contributes to a more balanced texture in each bite.3. When assembling, spread the hummus evenly but not too thick, leaving a border. Stack the fillings compactly in the bottom third of the leaf, then roll tightly, tucking in the sides as you go, for a secure wrap that holds its shape.4. Consider adding a pinch of red pepper flakes to the hummus for a subtle heat, or a sprinkle of toasted sesame seeds for an extra layer of texture.