Plant-based, Gluten-free Veggie Wrap

We got creative and decided to turn a salad into a wrap without the bread. It’s veggi-licious! Here’s the recipe: (and yes - feel free to make any vegetable substitution your heart desires)

Ingredients:

Collard Greens
Heirloom tomato
Avocado
Button mushrooms (white mushroom)
Microkale (microgreens)
Cucumber
Celery
Homemade pinto bean hummus (1 - 15.5 oz can pinto beans, juice from half a lemon, 2 Tablespoons unsweetened, creamy tahini [contains only blended sesame seeds], and 2 teaspoons ground cumin all blended together)

*Note: All ingredients are raw, except for the hummus.

Directions:

Thoroughly wash all the veggies. Dice tomato, avocado, cucumber, and celery. Cut off the bottom of the mushrooms and slice them. Cut the stems off the collard greens. Prepare hummus by blending above ingredients in a Vitamix. You may choose to buy hummus at the store (look for clean ingredients - no added oils, sugars, and preservatives). Spread a layer of hummus on one collard green leaf. Place diced and/or sliced veggies on top. Do not overfill. Spread another layer on top. The hummus helps hold the wrap together. Carefully fold the wrap together. You may use a toothpick to help hold it together. Enjoy!