Collard Green Wraps

Collard Green Wraps, Step by Step

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1. Bring a large pan of water to a boil. Cut the thick stem from the base of each collard leaf and shave the rib flat with a knife.

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2. Blanch the leaves in the boiling water for 3 minutes, then lift them out and plunge into a bowl of cold water. Pat dry.

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3. Toss the chicken with the lemon juice and pepper. Lay a leaf flat and spread with a little hummus.

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4. Add some chicken, carrots, cucumber and red pepper to the centre of each leaf, fold in the sides and roll up tightly. Cut in half.

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Notes for Getting It Right

• Choose leaves of similar size, about as wide as your hand with the fingers spread.
• If the leaves tear, patch them with a second leaf or overlap the edges.
• Serve with extra hummus for dipping.

Serving Suggestions

• Extra hummus for dipping
• A piece of fruit
• A cup of broth

Storing & Reheating Collard Green Wraps

Keeps in the fridge for up to 2 days, wrapped in foil or parchment.

Questions About Collard Green Wraps

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.