1 large collard green leaf
2 Tablespoons Hummus
1/2 cup rotisserie chicken, shredded or sliced
1 slice of cooked bacon
1 slice of tomato
10 julienned carrot sticks
Prepare your collard green leaf. I like doing several at a time and then I store them in the refrigerator for up to a week. Wash and pat dry the collard leaves using paper towel or a clean dry kitchen towel. Lay the leaf flat on a cutting board and trim off some of the excess thick stem. Prepare a large sauté pan with boiling water and a mixing bowl with ice water. Blanch the leaf by placing it in boiling water for 30 seconds. Then immediately transfer the leaf to an ice bath for 30 seconds. Lay the greens out on a clean dry towel and pat dry. Place hummus, tomato, carrots, chicken and bacon on the leaf then tuck in the sides and roll the leaf up like a burrito. Slice the wrap diagonally to highlight the colorful contents. Store extra collard green leaves in an airtight plastic bag in the frig for up to 7 days.
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