These veggie wraps made with collard greens and loaded with goodness, are an easy dinner when it's too hot to cook, and they're a perfect brown bag lunch.
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.
Combine quinoa, parsley, lemon juice, and pepper in a small bowl; mix well. Set aside.
Place leaves green side 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, avocado, and hemp seeds.
Fold long sides toward the middle and roll burrito style.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.