Collard greens make the best burrito wraps! You can put anything in them, wrap it and up and it holds just as good as a tortilla leaf! These wraps are delicious, with so much flavor and texture! They are packed with protein from the quinoa and hummus, and the addition of sweet potato, tabouli and avocado makes this the perfect meal, no grains, wheat or fat!
So…let us begin!
Since this recipe is fairly simple and requires you stuffing leaves from already prepared dishes, I will include the links below for you to use my recipes for the hummus and tabouli.
You will need:
- one cup hummus (you can use any recipe from my hummus recipe section. For this recipe I used my sundried tomato hummus recipe)
- 2/3 cup quinoa
- one cup tabouli (for an easy tabouli recipe, see this link to make my tabouli recipe. Or, for a quick tabouli recipe use 1 cup tomato, 1 cup parsley, 1/2 an onion, 2 limes, salt, pepper and olive oil)
- 1/2 a large sweet potato
- 1/2 an avocado
- 1 bunch large collard greens
The first step is to peel the sweet potato and cut into long strips, about the size of a french fry
While you are cutting the sweet potato, put the quinoa in a pot to cook. Quinoa is very simple to make, and similar to rice. Use 1 part quinoa to two parts water. Cover on high heat, and once it boils, turn it down to medium heat. Let it simmer, cooking the quinoa until you begin to see little sprouts come out. Once the water is cooked away, the quinoa is done. Takes about 10 minutes or so to cook.
Put the potatoes in a pot and cover them with water. Cook on medium high heat for about 15 minutes, or until the sweet potato pieces are tender. You can test them by piercing with a fork to see how tender they are.
As the quinoa and sweet potatoes are cooking, this is the time when you would make the tabouli, if it is not prepared already. To prepare my very own extremely tasty tabouli recipe, follow steps 1 and 3 in the recipe link.
Or, follow the directions below:
Dice the tomato, onion and parsley. Mix together in a bowl then add the salt, lime and olive oil. Set aside so the juices can mix and marinate together. Your mixture should look something like this:
Once the tabouli is prepared, you will want to make your hummus, if you haven’t done so already. For this recipe I used my Sundried Tomato Hummus. But you can use any hummus recipe you like!
Once you have the tabouli, hummus, potatoes and quinoa prepared, all that’s left is to slice the avocado. Cut the avocado pieces lengthwise with the peel on. Once you are done, peel the strips off the avocado, and you will be left with lovely lengthwise avocado pieces.
Now, it’s time to start stuffing your vegan wraps!
To begin, turn the collard green leafs upside down to where the stem is protruding out. Cut out most of the stem part and chop off the bottom. This will make it easier to use the leaf for wrapping
Now it’s time for stuffing!
Once you have removed most of the stem, spread your hummus all around the leaf as a bottom layer.
Once the hummus is spread on the leaf, use the rest of the ingredients to fill the middle:
Now, you are ready to roll!
Just like a burrito, fold in the two outer sides first, then roll up the rest of your wrap. You can fasten it together with a toothpick if you want, but if the leaf is big enough, it will not need any fastening.
And voila! You are done! Roll up as many as you like! These are actually very filling, and I was only able to eat two leaf-rolls!
Look at those wraps! The combination of the crunchy tabouli and leaf with the creamy avocado and soft sweet potato is so satisfying!
You can eat as many as you want, as these wraps are so good for you! Don’t worry about getting your hands messy like mine are in the pictures, it’s all just crunchy, sweet, amazing goodness!
You can also serve these with a side of tabouli, hummus or anything else you like!
So many great flavors and colors!
I am going to finish eating my wraps now. Enjoy!