Ingredients
Directions
Make the Creamy Chickpea Hummus and set aside.
Make the Pickled Red Onions and set aside.
Assemble your Garden Breakfast Wraps: Lay the collard greens or Swiss chard on your serving plates. (Cut off the long stem at the tail of the greens. Chop and use them in a stir-fry or soup!)
Spread ¼ cup of the Creamy Chickpea Hummus on each leafy green wrap.
Divide the cucumbers, carrots, radish, and avocado between each wrap, spreading out the veggies along the length of the greens but keeping them one inch from the top and bottom of the green so that you can fold them in.
Top the greens with sprouts, ¼ tsp oregano on each wrap, and 2–3 forkfuls of pickled onions.
Add cilantro, if desired, and squeeze lemon on top of each wrap before folding.
Fold in about an inch of the top and bottom of the lettuce wrap to keep the ingredients from falling out. Then, starting with one side of the collard leaf, roll your leaf into a wrap.
The leaves should stay closed but if they don’t, try spreading a few drops of water on the leafy green edge and press into the wrap. The water can work as a “glue” to keep it together.
Chef's Notes
Substitutions
If you have very large kale leaves, you can use those, too. Most kale leaves are not quite as large as collards, but you can certainly prepare smaller wraps. You can also use lettuce leaves for wraps. They aren't nearly as sturdy, however, so fill lightly.
Use any veggies you have on hand or are growing in your garden for the veggies inside the wrap.
Prep Ahead
Make the Creamy Chickpea Hummus ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30.
Make the Pickled Red Onions ahead of time and store in an airtight container in the refrigerator for up to 14 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Make the Creamy Chickpea Hummus and set aside.
Make the Pickled Red Onions and set aside.
Assemble your Garden Breakfast Wraps: Lay the collard greens or Swiss chard on your serving plates. (Cut off the long stem at the tail of the greens. Chop and use them in a stir-fry or soup!)
Spread ¼ cup of the Creamy Chickpea Hummus on each leafy green wrap.
Divide the cucumbers, carrots, radish, and avocado between each wrap, spreading out the veggies along the length of the greens but keeping them one inch from the top and bottom of the green so that you can fold them in.
Top the greens with sprouts, ¼ tsp oregano on each wrap, and 2–3 forkfuls of pickled onions.
Add cilantro, if desired, and squeeze lemon on top of each wrap before folding.
Fold in about an inch of the top and bottom of the lettuce wrap to keep the ingredients from falling out. Then, starting with one side of the collard leaf, roll your leaf into a wrap.
The leaves should stay closed but if they don’t, try spreading a few drops of water on the leafy green edge and press into the wrap. The water can work as a “glue” to keep it together.