Who says wraps are just for summer?
When you swap out the cold lunchmeat and crispy vegetables for a blend of warm, nutritious ingredients, you’ve got a satisfying, belly-warming lunch that hits the spot in the cooler months.
A layer of fresh, lemony hummus adds fiber, minerals and protein.
Collard green leaves and Swiss chard add a dose of calcium.
The Portobello mushroom provides B vitamins, which are crucial for those who don’t eat meat.
Drizzle the wrap with some balsamic glaze for extra flavor.
Winter Collard Greens Wrap
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1 tablespoon parsley
1 tablespoon fresh lemon rind
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 19-ounce can garbanzo beans, drained and rinsed
½ cup diced tomatoes, drained
2 tablespoons tahini
8 large collard green leaves
1 portobello mushroom, sliced
2 tablespoons olive oil
Salt to taste
1 red bell pepper
8 Swiss chard leaves, chopped
1 avocado, diced
¼ cup mint leaves
Balsamic glaze (optional)
Add all hummus ingredients (through tahini) to food processor. Blend until smooth.
Cut thick stems off collard leaves. Cover leaves with a damp paper towel and heat in microwave until mildly softened.
Roast red pepper over gas burner until lightly charred. Slice when cooled.
Add Swiss chard to skillet with 2 tablespoons of olive oil and cook until soft. Add portobello mushroom and roasted red pepper and heat through.
Assemble wraps: lay one collard leaf flat. Spread 2 tablespoons hummus. Add chard, portobello, red pepper mixture, avocado and top with mint leaves.
Roll stuffed side over, tuck in sides of leaf and roll until wrapped.
Optional: drizzle with balsamic glaze.
5.9 g protein
16.6 g fat
17.9 g carb
9.2 g fiber
483 mg sodium