Photo: Jennifer Causey Styling: Claire Spollen
Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 2 wraps)

Soaking the greens in warm water softens them enough to make the rolling process a little bit easier and a lot more fun.

How to Make It

Step 1

Bring 1 1/3 cups water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Add hummus and next 8 ingredients (through cheese); toss to combine. Refrigerate 15 minutes.

Step 2

Remove raised portion of the main vein of each collard leaf. Place collards in a large bowl; cover with warm water. Let stand 10 minutes. Drain; pat dry with paper towels.

Step 3

Place leaves on a large cutting board. Arrange about 1/2 cup quinoa mixture down center of each leaf; top evenly with cucumber and tomatoes. Fold in edges of leaf; roll up, jelly-roll fashion; secure with wooden picks.

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