Collard Sandwich Wrap

• Lemony Dill Hummus
• 2 tablespoons tahini
• 1 tablespoon water
• 15 ounces can of no-salt-added garbanzo beans
• Juice from 1 lemon
• 1/2 teaspoon cumin
• 1/2 teaspoon dried dill
• 1/4 teaspoon salt-free garlic powder
• Collard Wrap
• 2 large collard leaves
• 1/4 cup cooked quinoa
• 1/2 zucchini cut into matchsticks
• 1/4 cup bean sprouts
• 1 green onion, bulb removed, sliced into ribbons
• 1/4 jalapeno, cut into thin slices

1. In a small bowl whisk the tahini with the water until combined. Then, place this tahini mixture into a blender with the remaining hummus ingredients and puree until smooth. Set aside.
2. Then, take two collard leaves and remove the hard stem from both. Paint the inside of both leaves with your hummus and then place one leave over the other just so any gaps (from where the stem was removed) are now covered, making one big collard "lavash." Repeat with the other two leaves.
3. This is when the filling fun begins! Just like you would with a burrito or sushi, place half of the filling (quinoa, zucchini matchsticks, bean sprouts, green onions, jalapeno) on the right side of the collard "lavash." Using your skilled fingers, gently fold the top and bottom parts of the leaves inward while you tightly roll the wrap, right to left, covering the filling first. Continue to roll until you reach the other end. And then repeat with your second collard "lavash."
4. I like to then transfer the sandwich onto plastic wrap or parchment paper in order to wrap it all up. And using a serrated knife, I then cut the sandwich in half. Pack it up in more plastic wrap, parchment paper, or foil. Throw it in a backpack or work bag. And enjoy when hunger strikes. Be sure to share the second one with a friend.

tahini, water, salt, lemon, cumin, dill, salt, collard leaves, quinoa, zucchini, bean sprouts, green onion

Taken from food52.com/recipes/22597-collard-sandwich-wrap (may not work)