Hummus and Chicken Collard Wraps


Happy (almost) new year!  I hope you all have resolutions and goals set because it’s time to dream big and work hard.  I personally have huge plans for this blog (think website!!) as well as a few other big things up my sleeve for Margaret’s Dish.  Get excited!!!!  I sure am 🙂

You also should get excited about these wraps.  If you follow me on instagram, you have seen these a few times with a promise to post a recipe soon.  Well here it is!  They are super simple to make and chock full of super foods like dark greens, avocado, pumpkin seeds, and beets, so they will help make all your new year’s resolutions come true.  Actually, I think making these wraps should be one of your new year’s resolutions.  Get on it!!

 

Hummus and Chicken Collard Wraps

serves 2 (one serving is two wraps)

4 large collard green leaves
1/2 cup hummus (I used beet hummus)*
4 chicken thighs, cooked and chopped
1 large avocado, sliced
1/4 cup raw pumpkin seeds

*to make beet hummus, simply add 1-2 roasted beets to the recipe for regular hummus, and don’t add any water. Feel free to use my recipe for pomegranate hummus or sprouted lentil hummus here!!

Directions:
1.  Wash and dry the collard leaves.  Remove the large stem up to halfway through the leaves.
2.  Spread 2 Tbsp of hummus over the top of each leaf, leaving about 1-2 inches around the edges.
3.  Sprinkle with chopped chicken, avocado, and pumpkin seeds.
4.  Fold the outer edges in, then fold the top of the leaf over the filling.  Take the two ends of the leaf and roll, diagonally crossing the leaves to completely cover the filling.  Enjoy!

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