Collard Wraps with Veggies & White Bean Spread
Collard leaves are bigger and stronger than most lettuce leaves so you can make burrito-like wraps. The creamy Great Northern Bean spread is similar to hummus so it's the perfect complement to the veggies.
Ingredients
WRAPS
- 1 bunch collard greens, washed and destemmed. Keep leaves whole
VEGETABLE FILLING
- 1 large bell pepper, julienned
- 3 carrots, julienned or shredded
- 2 scallions, thinly sliced
BEAN SPREAD
- 2 cup Great Northen beans, prepared (1 cup dried). Reserve liquid
- 1-2 cloves garlic
- 1/2 cup or to taste parsley or herb of choice
- 2 tbsp olive oil
- lemon juice / apple cider vinegar to taste
- salt & pepper to taste
Instructions
WHITE BEAN SPREAD DIRECTIONS
- In blender, food processor or smash with a fork, combine all ingredients for the spread except for olive oil/liquid.
- Blend on low speed and slowly increase speed while adding in olive oil (or reserved liquid). Blend or smash until a smooth and creamy consistency is formed.
- Add salt, pepper, lemon juice/vinegar to taste.
COLLARD WRAP DIRECTIONS
- Prepare the bell peppers, carrots, and scallions.
- Lay destemmed collard leaf flat on dish or cutting board.
- Spread about 1/4 cup of the bean spread in the center of collard leaf.
- Pile a small handful of veggies on top of the spread. Don't overstuff or you won't be able to roll the leaf.
- Fold the edges of the collard toward the center and wrap it tightly like a burrito.
- Cut in half and enjoy!
