These vibrant Collard Wraps with Carrot Hummus are a fresh, nutrient-packed twist on your go-to lunch or snack. Crisp collard greens cradle a creamy, spiced carrot hummus, offering a satisfying crunch with every bite. The earthy sweetness of the carrots pairs perfectly with the zesty hummus, creating a flavor combo that’s both comforting and exciting. Ready in just 30 minutes, this recipe is as quick as it is delicious, making it ideal for busy days or last-minute gatherings.
Each wrap is a delightful mix of textures—silky hummus, tender greens, and a hint of chewiness from optional add-ins like quinoa or avocado. The bright, fresh flavors are balanced by a subtle smokiness from spices, leaving your taste buds refreshed and energized. Whether you’re a seasoned plant-based eater or just exploring healthier options, these wraps are a simple, wholesome way to enjoy bold flavors without the fuss. Perfect for meal prep or a light dinner, they’re sure to become a favorite in your kitchen.
Ingredients for Collard Wraps with Carrot Hummus
- Carrot Hummus:
- ½ teaspoon coconut oil
- 3 small carrots
- 2 medium garlic cloves (unpeeled)
- 2 teaspoons harissa seasoning (ground)
- 1 cup chickpeas (cooked and drained)
- Juice of 1 small lemon (about 2 tablespoons)
- Juice of ½ an orange (about 2 tablespoons)
- 2-4 tablespoons extra-virgin olive oil
- More harissa, to taste
- Sea salt, to taste
- Collard Wraps:
- 4 collard leaves
- Carrot hummus (from above)
- 1 cup cooked millet
- ½ cup chickpeas
- 2 carrots, shaved into ribbons
- Sliced red cabbage (or red cabbage slaw)
- Sprinkle of hemp seeds (e.g., Happy Hemp)
Step-by-Step Instructions
- Make the Carrot Hummus:
- Heat coconut oil in a medium skillet over medium heat.
- Add carrots, garlic cloves, and a pinch of salt. Cook, rotating occasionally, until the outsides begin to char, about 8-10 minutes. Remove garlic if it starts to burn.
- Add harissa seasoning and cook for 1 more minute. Remove from heat and let cool slightly.
- Peel the garlic and chop carrots into 1-inch pieces (it’s okay if they’re slightly raw in the center).
- In a high-speed blender or food processor, combine carrots, garlic, chickpeas, lemon juice, and orange juice. Blend, drizzling in olive oil until smooth. (For a chunkier texture, use a food processor.)
- Taste and adjust seasonings with more harissa or salt if needed. Chill until ready to use.
- Prepare the Collard Wraps:
- Trim the coarse part of the collard stems. For larger leaves, slice more of the tough stem off.
- Optional: Blanch leaves in boiling water for 1 second, then transfer to ice water. Pat dry before assembling. (Recommended for large or coarse leaves.)
- Assemble each wrap: Spread a scoop of carrot hummus on a collard leaf, then layer with millet, chickpeas, carrot ribbons, red cabbage, and a sprinkle of hemp seeds.
- Fold and eat like a taco. Enjoy!
Creative Toppings and Sauces to Elevate Your Wraps
Want to jazz up your collard wraps? Try adding a drizzle of tahini sauce (mix tahini, lemon juice, and a pinch of salt) or a dollop of avocado crema (blend avocado, lime juice, and a splash of water). For a crunchy twist, sprinkle on some toasted sunflower seeds or crushed pistachios. These additions will add layers of flavor and texture to your wraps!
How to Store and Reuse Leftovers
The carrot hummus can be stored in an airtight container in the fridge for up to 3-4 days. If you have leftover wraps, wrap them tightly in parchment paper or foil and refrigerate for up to a day. To refresh, lightly steam the collard leaves or enjoy them cold—just avoid reheating the hummus to maintain its creamy texture.
Quick Swaps for Recipe Variations
Don’t have millet? Swap it for quinoa or even cooked brown rice. If collard greens aren’t your thing, try using Swiss chard or large romaine leaves. For a nuttier hummus, replace olive oil with sesame oil or add a tablespoon of almond butter. These simple swaps keep the recipe fresh and adaptable to your pantry!
Time-Saving Tips for Busy Cooks
To cut down on prep time, use pre-cooked chickpeas and pre-shredded cabbage. You can also make the carrot hummus a day ahead—it actually tastes better after chilling! If blanching collard leaves feels like too much, simply massage them with a bit of olive oil to soften them up. These shortcuts make this recipe perfect for a quick, healthy meal.
Why Blanching Collard Greens Makes a Difference
Blanching collard leaves for just a few seconds softens their tough texture, making them easier to roll and eat. If your leaves are particularly large or coarse, this step is highly recommended. After blanching, shock them in ice water to lock in their vibrant green color and pat them dry before assembling. It’s a small effort that pays off in every bite!
Collard Wraps with Carrot Hummus
Ingredients
Carrot hummus: (makes about 1½ cups)
- ½ teaspoon coconut oil
- 3 small carrots
- 2 medium (unpeeled) garlic cloves
- 2 teaspoons harissa seasoning (ground)
- 1 cup chickpeas (cooked and drained)
- Juice of 1 small lemon (about 2 tablespoons)
- Juice of ½ an orange (about 2 tablespoons)
- 2-4 tablespoons extra-virgin olive oil
- More harissa, to taste
- Sea salt, to taste
Collard wraps:
- 4 collard leaves
- Carrot hummus (from above)
- 1 cup cooked millet
- ½ cup chickpeas
- 2 carrots, shaved into ribbons
- Sliced red cabbage (or red cabbage slaw)
- Sprinkle of hemp seeds (I like Happy Hemp)
Instructions
- For the carrot hummus: Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt. Cook, rotating occasionally, until the outsides begin to char, about 8-10 minutes. Remove the garlic if it starts to burn. Add the harissa seasoning and let the carrots cook for just a minute longer. Remove from pan and let cool slightly. Peel the garlic. Chop carrots into 1-inch pieces (it’s ok if they’re a little raw in the middle). Add the carrots, garlic, chickpeas, lemon juice and orange juice to your high speed blender or food processor. Puree, drizzling in the olive oil as you blend. (Note, I used a Vitamix to get mine really smooth. Yours might be a chunkier texture if you use a food processor). Taste and adjust seasonings to your liking. Chill until ready to use.
- For the wraps: Trim off the coarse part of the stem. (Note: my leaves here were on the small side, if yours are bigger, slice more of the tough stem off). Optional step: blanch the leaves in boiling water for just a second, then transfer to ice water. Let them dry before assembling. (Recommended if your leaves are large and coarse). Assemble each wrap with a scoop of the carrot hummus, the millet, chickpeas, carrot ribbons, cabbage, and hemp seeds. Eat like a taco!