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Wholesome Chickpea Collard Wraps: A Burst of Flavor and Nutrition
Paula Gallagher on
The days are getting longer and warmer and we’re that much closer to spring. This means moving away from stews and soups and making more fresh and colorful meals. Packed with protein and plant-based goodness, these wraps are not only a treat for your taste buds but also a boost for your health.
Why You Should Make These
Nutrient-Rich Ingredients: Chickpeas are an excellent source of plant-based protein and fiber, promoting satiety and digestive health. Collard greens are packed with vitamins A, C, and K, as well as calcium and folate, supporting bone health and immunity.
Heart-Healthy Fats: Avocado slices provide healthy monounsaturated fats, which are beneficial for heart health and help absorb fat-soluble vitamins.
Colorful Vegetables: Bell peppers and carrots not only add vibrant colors to the wraps but also provide essential vitamins, minerals, and antioxidants, supporting overall health and well-being.
Low-Calorie Option: Collard greens are low in calories and carbs, making them an excellent alternative to traditional wraps or tortillas for those watching their calorie intake or following a low-carb diet.
Customizable and Versatile: Feel free to customize the wraps with your favorite veggies, herbs, or sauces to suit your taste preferences and dietary needs.
Recipe
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 4 large collard green leaves, stems removed
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 large ripe avocado, sliced
- 1/4 cup hummus (store-bought or homemade)
- Optional: hot sauce or sriracha for extra kick
Instructions:
Prepare the Chickpea Filling: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add drained chickpeas to the skillet along with ground cumin, paprika, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are lightly browned and well-coated with the spices. Remove from heat and set aside.
Prep the Collard Green Leaves: Rinse the collard green leaves and pat them dry with paper towels. Using a sharp knife, carefully remove the thick stems, making them easier to roll.
Assemble the Wraps: Lay a collard green leaf flat on a clean surface. Spread a generous spoonful of hummus over the center of the leaf. Layer on a portion of the spiced chickpeas, followed by julienned carrots, sliced bell pepper, and avocado slices. If desired, drizzle with hot sauce or sriracha for an extra punch of flavor.
Roll 'Em Up: Fold the sides of the collard green leaf towards the center, then tightly roll it up from the bottom, tucking in the fillings as you go.
Repeat the process with the remaining collard green leaves and fillings.
Slice each collard wrap in half diagonally for easy serving.
Serve immediately, or wrap them tightly in foil or parchment paper for an on-the-go meal or snack.
ENJOY!
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