I am not a big bread person. I know some people could live off it, but it doesn't do much for me. I'd much rather get my carbs from things like oats, squash and sweet potatoes. I do eat bread, but just not much of it compared to the SAD (Standard American Diet). And definitely not any white bread. I don't even understand why people like it. Blech! For this reason alone, I love the idea of collard or lettuce wraps. The focus can really be on the fillings. Then I got thinking...Why not use a tastier carb and stuff it into the leaves as part of the wrap? This was the epiphany I had one day while dreaming up lunch ideas for myself. And that is how this scrumptious wrap was born.
The hummus recipe alone, is a real winner, so if you aren't into the collard wrap idea, at least try the hummus! Its so yummy. Combined with all the other ingredients, there is a symphony of flavours and textures: sweet, salty, tangy, creamy, crunchy...oh man...so good! But, hey, if you don't like some of the items I used, omit them, or add your own favorites. Sliced bell peppers and sprouts would be good in them too!
This recipe makes 2 monster sized wraps, so if you eat like a bird, you might have to eat half of the wrap at a time (in which case you are a total wimp! Just kidding!!).
1 can chickpeas, drained and rinsed
2 tbsp. cashew butter (or use tahini for nut-free)
1 clove garlic
1 tsp paprika
1/2 tsp turmeric
1/2 tsp salt, or to taste
3-4 tbsp. cider vinegar
1/4-1/3 cup nutritional yeast
Toss all ingredients in blender or food processor and blend until smooth. Adjust seasoning, to taste.
8 large collard leaves
1 large sweet potato, cooked, skin removed, and mashed
8 thin cucumber strips
A few handfuls sundried tomatoes
A few handfuls fresh, organic baby spinach leaves
1 recipe cheezy hummus (above)
Take collard leaves and blanch in boiling water for about 20 seconds. Lay on a towel to dry. For one wrap, take 4 leaves and remove fibrous stems. Lay them in overlapping fashion with cut ends in the middle. Fill middle with half of the hummus, spinach leaves (as much as you want), half of mashed sweet potato, half the cucumber strips, sundried tomatoes (to taste). Fold in ends and then roll burrito style. Cut in the centre and serve. Repeat with remaining collard leaves.
I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday and Urban Naturale's Plant-Based Pot Luck Party.