Mediterranean Wrap
2 large collard leaves (This recipe uses collard green leaves that have been soaked in baking soda for 10 minutes, (one half pound of collards and 2 tbsp baking soda.)
2 cups spinach, washed well
½ cup zucchini, cut into long, thin spears
¼ cup pitted, slices black olives (dry the olives before placing them on the wrap)
1 ripe avocado, pitted and sliced
½ recipe Red Pepper Hummus
You may use any vegetable you like such as yellow squash, red onions, asparagus, cucumber spears, arugula, watercress.
Procedure
1. Cut the collard leaves away from the thick center to make a total of four flat pieces.
2. Top each leaf with spinach leaves or other leafy green. Spoon Red Pepper Hummus across the leaf. The amount Hummus you use is up to you. Top with avocado, zucchini, and black olives or any combination of vegetables you prefer. Roll up into a wrap and serve.
3. These wraps will keep up to a day at room temperature, or you may store in the fridge for a day or two.
2 cups spinach, washed well
½ cup zucchini, cut into long, thin spears
¼ cup pitted, slices black olives (dry the olives before placing them on the wrap)
1 ripe avocado, pitted and sliced
½ recipe Red Pepper Hummus
You may use any vegetable you like such as yellow squash, red onions, asparagus, cucumber spears, arugula, watercress.
Procedure
1. Cut the collard leaves away from the thick center to make a total of four flat pieces.
2. Top each leaf with spinach leaves or other leafy green. Spoon Red Pepper Hummus across the leaf. The amount Hummus you use is up to you. Top with avocado, zucchini, and black olives or any combination of vegetables you prefer. Roll up into a wrap and serve.
3. These wraps will keep up to a day at room temperature, or you may store in the fridge for a day or two.
