2 collard leaves
1/2 cup hummus (optional: basil pesto)
10 asparagus spears, roasted or raw (sub: tender broccoli stems)
1/2 cup cucumber, peeled and sliced into short thin strips
1–2 carrots, peeled and sliced into short thin strips
1/2 cup zucchini, sliced into short thin strips
1/2 cup radish, sliced into short thin strips
1/2 cup cabbage, sliced thin (optional: red)
micro greens, sprouts or baby greens
Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.
Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.