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Collard Green Hummus Wraps

Prep Time10 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Servings: 4
Calories: 180kcal


  • 1 large red or golden beet, peeled and spiralized or shredded
  • 1 large sweet potato spiralized or shredded
  • avocado oil
  • sea salt and pepper
  • 2 large collard leaves, thick center stems removed
  • 1/2 cup hummus
  • 1/2 avocado quartered
  • cherry tomatoes, sliced in half for topping


  • Preheat oven to 400°F.
  • On a baking sheet, spread the beets and sweet potato in an even layer and lightly coat with avocado oil, sea salt and pepper.
  • Roast for 10-15 minutes or until done, tossing halfway through. Cook them until firm, not letting them get too soft.
  • Lay the collard leaves on a clean, dry surface.
  • Spread the center of each collard leaf with about half the hummus.
  • Divide the beet and sweet potato between the leaves, on top of the hummus.
  • Divide the avocado and add to each leaf.
  • Then top it off with cherry tomatoes.
  • Fold the sides in and roll the leaves up like a burrito.
  • Slice each wrap in half.
  • Optional: You can secure the wrap with toothpicks.
  • Enjoy!


*Optional: serve with ranch dressing.


Calories: 180kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 349mg | Potassium: 360mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8600IU | Vitamin C: 18.2mg | Calcium: 30mg | Iron: 0.7mg
Collard Green Wrap

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