DIRECTIONS:

To cook collard leaves:

1. Fill a skillet 1″ high with water. Bring the water to a boil then, one at a time, submerge the collard leaves into the water allowing them to cook for 15 – 20 seconds. Move the leaves around in the water (flip if necessary until the whole leaf has turned bright green & is cooked. Allow the leaves to cool completely.

To prepare the leaves:

1. When ready to assemble, carefully cut the stem out of the leaf. Start towards the top, run your knife along the rib of the leaf, being careful not to cut a hole in the leaf itself. Cut all the way to the bottom of the stem and cut the stem off.
2. **To make it easy **– use Romaine leaves – Kale – Spinach – instead of Collard leaves
3. To assemble: divide all the ingredients into four. Spread the hummus into the center of each leaf, then top with quinoa, cucumber, tomato, carrot, sliced avocado and finishing with the sprouts.
4. To fold the wraps: fold in the sides. Take the edge facing you and fold it over the ingredients. Roll away from you as tightly as possible.