the taste space

Mediterranean Collard Wrap with Hummus, Artichoke Hearts and Sun-Dried Tomatoes

Posted in Mains (Vegetarian) by janet @ the taste space on March 21, 2012

In my quest to go simple with my meals, I have been turning to wraps for lunch.

I don’t think I have ever had sandwiches for lunch. Even as a child, I remember eating leftover pizza instead. The local pizzeria had a Monday night special: 2 pizzas for $5. As such, my parents bought a couple every. single. week. For years. Pizza for lunch every day. Although I never complained because I loved it.

Leftovers, whether a soup, stew or salad, have always been my go-to lunch.

But with my renewed interest in eating more greens, I have fallen for green wraps.

Just like you probably don’t need recipes for sandwiches, you probably do not think you need recipes for wraps. True, my ingredient list is a bit approximate in its amounts, but I love sharing good combinations of wrap fillings.

Furthermore, for those who travel, this is a perfect wrap to whip up at your destination. You can easily pick up all the ingredients at a well-stocked grocery store (here’s a shout out to Trader Joe’s who knows how to do hummus very well!). If you can’t find pre-sliced artichokes and sun-dried tomatoes, I suppose it could be considered optional if you are knife-less due to travelling only with carry-on luggage. I don’t know why, but canned artichoke hearts have a super simple built-in can opener. Perfect – no need to whip out my (non-existent) Swiss Army knife. ;)

This wrap was inspired by Tess’ Fresh Greek Delight found in Radiant Health, Inner Wealth.  I used a collard leaf to wrap up hummus, sliced artichoke hearts, sun-dried tomatoes, kalamata olives, fresh basil and garlic chive sprouts. The Greek flavours worked well with the creamy hummus, salty olives, bright fresh basil and the zippy garlic sprouts.

Enjoy! What are your favourite combinations for wraps?

This is being submitted to this week’s Weekend Herb Blogging hosted by Haalo.

Mediterranean Collard Wrap with Hummus, Artichoke Hearts and Sun-Dried Tomatoes
Adapted from Tess’ Fresh Greek Delight

2 large collard leaves
6 tbsp of your favourite hummus
1 artichoke heart, sliced
2 sun-dried tomatoes, soaked in hot water for 10 minutes or more, then thinly sliced
2 kalamata olives, sliced
2 tbsp fresh basil, chiffonaded
1/4 cup garlic chive sprouts

1. Remove the stem from the collard leaf.

2. Place 2-3 tbsp of the hummus in the middle of the wrap. Add the artichoke heart slices, sun-dried tomatoes, olives, basil and sprouts overtop, distributing evenly between both wraps.

3. Wrap and roll, baby!

Serves 1-2.

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17 Responses

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  1. Amy (Savory Moments) said, on March 21, 2012 at 6:44 AM

    This wrap looks lovely. I never thought of making a wrap in a collard green leaf before – very interesting!

  2. Flavors of the Sun said, on March 21, 2012 at 10:29 AM

    What a lovely way to eat your greens! And perfect for my vegetarian husband as well. Thanks

  3. Cara said, on March 21, 2012 at 10:58 AM

    I had to do a double take at the title of this recipe because it just so happens that this recipe of mine made it up on Clean Eating the other day: http://www.cleaneatingmag.com/Recipes/Recipe/Mediterranean-Tuna-White-Bean-Salad-Collard-Wraps.aspx

    yes, I know you wouldn’t be making a Mediterranean TUNA collard wrap, but it still struck me that we were on the same page for a good chunk :)

    • janet @ the taste space said, on March 21, 2012 at 5:55 PM

      I concocted these wraps while travelling, but I love your idea with the white bean salad. I should definitely give that a whirl next time. One can never have too many recipes for collard wraps, especially of the Mediterranean flavours. :)

  4. sprint2thetable said, on March 21, 2012 at 11:09 AM

    Too funny – I posed collard “tacos” today.I love these as a bread alternative at lunch. That way I don’t get the post-lunch carb crash.

  5. Dawn Hutchins said, on March 21, 2012 at 1:51 PM

    There are so many amazing recipes out there (mostly yours) that I can’t even decide on a favorite! I should do this. It’s like a salad and sandwich in one.

  6. Joanne said, on March 21, 2012 at 8:21 PM

    I almost always take leftovers to work but sometimes I crave a bit more normalcy and take a sandwich or a wrap instead. This filling combination sounds delicious! A mediterranean delight!

  7. vegansparkles said, on March 21, 2012 at 11:42 PM

    Woah! These look gorgeous and so incredibly healthy! You have inspired me to get more creative with wrapping! :-)

  8. […] using water as the liquid instead of nondairy milk. I picked up a bunch of veggies to make some collard wraps with my hummus (pea shoots, carrots and cucumber), and edamame for my bean […]

  9. Ashley said, on March 23, 2012 at 3:51 PM

    That wrap sounds yummy! I need to find some collards. ;) I love anything in a wrap though my favourite things are probably guacamole, fresh salsa, and noodles (though I wouldn’t put the noodles with the other 2).

  10. crispycook said, on March 27, 2012 at 11:24 AM

    The collards aren’t too tough to eat as a wrap? I love this idea if I could grow some collards that were tender enough.

    • janet @ the taste space said, on March 27, 2012 at 3:02 PM

      I don’t find them that tough but I tend to eat smaller leaves. You could always blanch them for 30 seconds or so to take off the raw edge,.

  11. […] I post a recipe for raw collard wraps, I invariably receive a comment from a perplexed reader wondering whether raw collard greens […]

  12. […] of hummus leftovers? Run out of crackers and veggies? Already added it to your sandwich/wrap?  Trust me, there was a time when I couldn’t finish a batch of hummus within a week, so I […]

  13. […] Mediterranean Collard Wrap with Hummus, Artichoke Hearts and Sun-Dried Tomatoes […]

  14. […] Mediterranean Collard Wrap with Hummus, Artichoke Hearts and Sun-Dried Tomatoes […]


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