4 collard leaves
1/4 lb poached chicken, sliced into 2 inch pieces
1 cup cooked quinoa
1/2 cup raw purple cabbage, thinly sliced
1/2 cup bell pepper, thinly sliced
1/2 cup carrots, cut matchstick
1/2 cup cucumber, cut matchstick
1 avocado, thinly sliced
1/4 cup sprouts
1/4 cup scallion, chopped
turmeric tahini hummus:
1/4 cup tahini
1/2 cup chickpeas
2 Tbsp EVOO
1 Tbsp water
juice of 1 lemon
1 tsp turmeric powder
1/4 tsp sea salt
1 garlic clove
- To make the turmeric tahini hummus, add all ingredients to a high-speed blender and blend until smooth. Add water depending on desired thickness. Set aside.
- To make the collard wraps, prepare a medium pot of boiling water. Place the collard leaves into the boiling water for about 30 seconds, or until leaves are bright green. Shave down the stems of the leaves, dry them, and lay on a flat surface.
- In a row across the center of the leaves, spread a layer of hummus and then place 1/4 of the poached chicken, purple cabbage, bell pepper, carrot, cucumber, sprouts, quinoa, avocado, and scallion, leaving about 2 inches uncovered on each side.
- Carefully start to fold the leaf burrito-style by tucking in the sides, then continue to roll up. Slice the wrap in half with a sharp knife. Repeat with remaining ingredients.
makes 4 collard wraps