Collard green hummus wrap

Skip the tortillas and use a crunchy leaf.

“This untraditional outer layer of this veggie-packed recipe adds a satisfying crunch, as well as vitamins A, K, and C,” says Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer. “A vegan chipotle sauce gives it a nice kick.”

This recipe is part of our meal prep series. Click here for all the details.


1 large collard green leaf, without holes or tears
¼ cup hummus
¼ cup carrots, julienned or grated
¼ cup red cabbage, thinly sliced
¼ cup mung bean sprouts
⅓ cup microgreens
¼ avocado


⅓ cup red bell pepper, diced
⅓ cup cucumber, diced
¼ cup feta
1 tablespoon olive oil
1 teaspoon za’atar
¼ teaspoon salt
¼ teaspoon pepper



Wash and dry the collard leaves. Using a paring knife, carefully remove the center rib. Try not to compromise the leaf itself by cutting into it. The idea here is to make the leaf flexible enough to be rolled up without snapping.

Place the collard leaves on a flat surface, either overlapping each other to make 1 larger wrap, or divide the filling between then for two smaller wraps.
Starting 2 inches from the top of the leaf, spread the hummus down the center. Add the carrots, cabbage, and mung bean sprouts.

Carefully place the wrap(s) into an airtight container without fully rolling it up. 

Place the microgreens along with the avocado in an airtight container and store in the fridge alongside the vegan chipotle sauce.


Carefully unwrap the collards and fill with microgreens and slices of avocado. Wrap tightly by folding both of the ends up first, before rolling it. Dip into the vegan chipotle sauce.

Assemble the side salad to enjoy alongside the wraps.