DIRECTIONS:
Stem the thick part of the collard greens before blanching or steaming. I use a steamer basket to steam the leaves for 3-4 minutes, till they turn bright green. If you do not have a steamer basket the leaves can be blanched for 30-40 seconds in a pot of boiling water. Use tongs to turn so all parts of the leaves are blanched or steamed and pliable enough to roll. Shake them off in the sink and place them in a colander to drip of the excess water.
Julienne the carrots, red peppers, and red cabbage using a knife or a julienne slicer. Slice the avocado length wise to make a smooth wrap.
Place the cooked collard green leaf on a wide cutting board with the smooth side down. Start with layering the hummus first followed by pesto. Then layer and pile up the veggies. Sprinkle little black pepper powder, salt to taste, olive oil, and pickles (optional). Start to fold along the sides first like a burrito and then roll over. Stick a tooth pick near the ends to secure it. It can be ahead of time. When ready to serve, cut in half. The rainbow color of the ingredients in the wraps is so soothing. I am sure you will relish the flavors of the real foods in the veggie wrap and feel light and energized after eating. Seaweed lovers can wrap the collard green by a Nori sheet, adding more nutrient value.
Pumpkin Coriander Pesto:
Place all the ingredients in a blender or food processor. Pulse a few times till it forms a coarse paste and add oil as required. Turn the food processor on high for 30 seconds. The pesto is ready to be served in a bowl.
