Collard Green Wraps

Instructions

1. Bring a large pot of water to a boil. Submerge the collard green leaves for 30 seconds to 1 minute to blanch them, then transfer immediately to a bowl of ice water to cool. Pat dry with paper towels.
2. Trim the thick stem at the base of each collard green leaf to make it easier to roll.
3. Heat olive oil in a skillet over medium heat. Add red bell pepper and sauté for 3-4 minutes until slightly softened.
4. Lay a collard green leaf flat on a clean surface. Spread 1 tablespoon of hummus in the center.
5. Layer with a small portion of quinoa, sautéed red bell pepper, shredded carrots, cucumber, and a sprinkle of cilantro.
6. Drizzle lightly with lemon juice and season with salt and pepper.
7. Fold the sides of the collard leaf inward, then roll tightly from the bottom to the top to form a wrap.
8. Repeat with remaining leaves and fillings.
9. Slice each wrap in half if desired, and serve immediately or store in the refrigerator for up to 2 days.