Rainbow Veggie Wraps
Rainbow Veggie Wraps (Makes 1)
Ingredients:
collard greens (or wrap of your choice)
tomato (any kind!)
carrots
yellow bell pepper
crispy lettuce or microgreens (or both)
red cabbage or radishes (or both!)
olives
your favorite hummus (for low fodmap - swap hummus for 1/4 avocado or omit)
a lemon squeeze
pink Himalayan salt + pepper
Optional: add more protein - shredded chicken, organic turkey slices, boiled egg, crispy chickpeas are all tasty options
Method:
Blanch the collard greens! Pour water into a frying skillet and put on high heat. Bring to a boil
While water to heating up, wash and dry your collard greens. Cut off the stems. Then using your knife, carefully shave off the thick stem on the leaf part. Basically, you want the collard leaves to be able to bend well. When the stem is still thick, it has a hard time bending.
Once water is boiling, submerge 1 leaf into the water (until it turns bright green - 15 seconds). Flip over and submerge for another 15 seconds. Remove from water, pat try. Repeat until all your collard greens are blanched.
Chop up your rainbow veggies
Please 2 collard green leaves on a plate or cutting board. Place 1 horizontal and 1 vertical making a “cross” shape
Build your wrap: spread hummus, add veggies, sprinkle salt + pep, and squeeze some lemon.
Time to roll the wrap. Tuck the sides in and slowly roll! Cut in half
Enjoy!
Meal prep tip: These wraps are best made right before serving / eating. But to save time - chop all your vegetables ahead of time / at the beginning of the week!
