I don’t know about you, but spring hits, that sun is shining, and no matter the temperature, I’m craving something green. Suddenly I’m over stews and soups, and I’m ready for something FRESH. You know, crunchy, raw, good-for-you-goodness that only comes with warmer months? Give me a carrot stick in the winter and it’ll be a hard pass, but ask me in the summer….and suddenly I’m inspired to enjoy something sweet, raw and crunchy.

Recently, one of my clients was promoting collard greens, and I’ll have to admit, it wasn’t a veggie I was particularly familiar with. I heard of using collards with southern cooking, but beyond that, I really didn’t have much experience cooking with them. As I was researching interesting uses for collard greens, I came across Minimalist Baker’s vegan collard burrito and that was a huge “aha” moment for me! The pliability and strength of collards is absolutely perfect for a wrap, and I’m honestly sad I didn’t discover it sooner. This recipe is one you must try this season….maybe I’m late to the collard green game, but if you haven’t discovered them yet, I promise this will open up a whole new world for you!

Recipe

Collard Green Goodness Wrap

Ingredients

A bunch or two of collard greens, washed
Sliced or shredded cooked chicken (I like to use rotisserie)
Hummus
Feta Cheese
Sprouts or Microgreens
Cucumber, sliced lengthwise into strips
salt and pepper, to taste

Directions

First, prep the collard greens. Take a washed and dried leaf, chop off the stem at the base, and then carefully shave the thicker part of the stem off until the leaf is pliable enough to roll.
You can serve these cold or warm, if you would like them warm, heat your chicken up if it isn’t already hot.
Spread a layer of hummus over on side of the leaf, leaving about an inch around the edge. Arrange veggies and chicken along the centre of the leaf, sprinkle with feta and salt and pepper to taste.
Fold in the two long sides about 1/4 - 1/2 inch, then tightly wrap from the bottom short edge, starting at the base (where the thicker stem was) and scraping in the fillings as you go until the leaf it wrapped like a burrito.
Enjoy with extra hummus, or slice and sprinkle with extra sprouts and feta (as pictured).