To cook the leaves: Fill a skillet 1″ high with water. Bring the water to a boil then, one at a time, submerge the collard leaves into the water allowing them to cook for 15 – 20 seconds. Move the leaves around in the water (flip if necessaruntil the whole leaf has turned bright green and is cooked. Repeat with remaining leaves. Allow the leaves to cool completely.
To prepare the leaves: When ready to assemble, carefully cut the stem out of the leaf. Start towards the top, run your knife along the rib of the leaf, being careful not to cut a hole in the leaf itself. Cut all the way to the bottom of the stem and cut the stem off.
To assemble: divide all the ingredients into four. Spread the hummus into the center of each leaf, then top with quinoa, cucumber, tomato, carrot, sliced avocado and finishing with the sprouts.
To fold the wraps: fold in the sides. Take the edge facing you and fold it over the ingredients. Roll away from you as tightly as possible.
Store the wraps whole and enjoy for 2 – 3 days.
This delicious recipe and photos were created by SimplyQuinoa.com, we simply shared it! Check them out for more delicious ideas!
1 small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)
1-2 Tbsp hot water (to thin)
1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)
1 15-ounce can chickpeas (rinsed, drained and dried on a towel // ~ 1 1/4 cups per can when drained)
1 Tbsp coconut oil (or sub grape seed or olive oil)
4 Tbsp hot sauce (divided // I used Louisiana’s Pure Crystal Hot Sauce)
1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
1 pinch sea salt
3-4 vegan-friendly flour tortillas, pita, or flatbread
1/4 cup red onion, diced (optional)
1/4 cup baby tomato, diced (optional)
1/4 ripe avocado, thinly sliced (optional)
Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
To make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size), garlic powder, and a pinch of salt – toss to combine/coat.
Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.
To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.
This delicious recipe and photos were created by TheMinimalistBaker.com, we simply shared it! Please check them out as they have so many other great ideas!