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?
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!