These wraps are fresh and delicious! Collard greens aren’t typically eaten raw, and we think of them as a tough, bitter green that needs to be tamed by cooking. You might be surprised to learn that the greens don’t even need to be blanched. It’s easy to prepare the collards for wrapping: First, break off the stems at the base of each green leaf. Then give the greens a rinse and allow them to come to room temperature (this will prevent the leaves from breaking as you wrap). When the greens are warmed up, lay each leaf flat and use a small knife to slice down the length of the thick collard rib. You want the rib to be cut as close to the leaf as possible so that it will roll easily. Tip: use a smooth slicing motion, not a sawing back and forth motion. Now you’re reading for wrapping!

Collard Green Wraps

Ingredients:

8 Collard green leaves, rinsed

1 Cup cooked whole grain rice

2 Cups hummus (recipe follows)

1 Avocado, thinly sliced

1 Apple, thinly sliced

1 Lime, cut into wedges

Pink Himalayan salt (optional)

Lay two collard green leaves “head to head” and overlap them about half way. Spread a small amount of hummus across both leaves. Sprinkle some rice on the hummus. Then lay a few slices of apple and avocado on top of the rice. Squeeze the juice from a lime wedge over the filling and add a crack or two of pink Himalayan salt if using.

Fold the sides of the wrap in towards the center, then fold the bottom up and roll the collards over to complete the wrap. Slice at a diagonal for great presentation! If you like these wraps, try this raw combination for a beautiful color combo: shredded red cabbage, shredded carrots, avocado and a dash of balsamic vinegar.

Hummus

Ingredients:

3 Cups cooked chickpeas, or (2) 15oz cans, rinsed

3 Tablespoons sesame tahini

4 Cloves garlic, chopped

1/2 Teaspoon cumin

Juice from 1 lemon

Pinch salt (if desired)

Add the chickpeas, tahini, garlic, cumin, lemon juice and salt to the bowl of a food processor along with 1/4 cup water. Process on high until smooth, adding more water as needed to achieve a creamy and thick consistency.

Also by Chelsea: How to Nurture Your Vegan Baby

Coconut Curried Chickpeas with Choi Sum

Why I Hate Salads…and How to Make Them Taste Good

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Photo: Chelsea Ihnacik / Whole New World