A healthy and delicious wrap from Jennifer Oechsner, our Certified Nutrition Counselor.
- collard greens
- sunflower seeds
- zucchini (sliced or julienned)
- chopped garlic
- shredded carrots
Boil water in a deep skillet. After water is boiling, submerge collard leaves for about a minute, rinse with cold water to cool and stop cooking. Use a vegetable peeler to trim the stalk, it makes the leaf easier to fold. Lightly sauté zucchini in chopped garlic and sunflower seeds. Allow to cool. Spread hummus evenly.