Crunchy Vegan Veggie Wraps

Makes 2 servings (2 wraps each)

4 Medium Collard Green Leaves, washed, patted dry, bottom stem removed.

1 Cup Cooked Quinoa

1 TBSP Finely Chopped fresh parsley

2 TBSP Fresh Lemon Juice

1 TBSP of Sesame oil

1/4 tsp fresh ground black pepper

1/4 cup of prepared hummus

1 medium carrot, cut into match stick- sized pieces

1 medium cucumber, cut into matchstick sized pieces

1 medium red bell pepper, thinly sliced

1/2 cup of fresh microgreens or sprouts

1./4 medium avocado, thinly sliced

2 TBSP hemp seeds

  1. use a vegetable peeler to make the collard green stems thinner. Start at the bottom of the leaf and peel up. Make sure you do not cut through the leaf. Set aside.
  2. Combine quinoa, parsley, lemon juice, oil, and pepper in a small bowl. Mix well and set aside.
  3. Place leaves green si8de down on a cutting board or work surface. Evenly spread hummus in the center of each leaf. Top evenly with quinoa mixture, carrot, cucumber, bell pepper, microgreens, avocados, and hemp seeds.
  4. Fold one long side toward the middle and roll onto itself.