Veggie Hummus Collard Wraps

1. 1

   Fill a large pot with 3 inches of water. Add the vinegar and salt, then bring to a boil over medium-high heat.

2. 2

   While the water heats, remove 4 large leaves from the collard greens. Lay them flat on a cutting board and trim the stems so they are even with where the leaves begin. Carefully shave down the center stems until the leaves lie flat, taking care not to tear them.

3. 3

   Place the leaves in the boiling water and cook without stirring until they turn bright green and wilted, about 30 seconds. Using tongs, transfer the leaves to a bowl of ice water and let them cool for 3 minutes. Remove them from the ice water and pat dry.

4. 4

   Lay the collard leaves flat on a large cutting board and assemble the wraps as follows, dividing the ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, layer the bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.

5. 5

   Fold the sides of each leaf toward the center, using your hands to keep the sides tucked in, and roll up starting from the bottom. Slice each wrap in half diagonally to serve.

• Calories 274.21 kcal Moderate
• Protein 11.29 g Good Source
• Carbs 30.43 g Moderate
• Total Fat 11.0 g Moderate
• Saturated Fat 0.43 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 5.7 mg Low Source
• Sodium 875.98 mg High
• Fiber 6.17 g Good Source
• Sugar 4.0 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 72.94 mg Low Source
• Iron 4.04 mg Good Source
• Potassium 370.58 mg Low Source
• Vitamin A 104.2 mcg_rae Moderate
• Vitamin C 43.7 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Sesame
• Garlic 🧄
• Onions 🧅