I have become a commuter. On my way to work, I spend a good amount of time in the car listening to podcasts and jamming out to favorite tunes. My long commute has meant lots of meals in the car. Most people think eating past 7pm is a breeze, but those who have seen me with my hunger horns understand my need to eat dinner early.
A breakfast bar in the morning is an easy solution, but dinner is another matter altogether. There are only so many forms of food that can be eaten with one hand wile focusing on the road. After many stained shirts and strange looks coming from cars zipping by, I have learned to stick with one handy form of food – the wrap.
I have always found that wraps made with tortillas can be heavy, and gluten-free wraps are almost impossible to roll without some major cracks. I have found that collard greens are the perfect solution, thanks to this recipe I whipped up past year. They stand up to hearty wrap fillings and keep drips from staining my pressed whites.
I have stuffed them with everything from thai peanut veggies to mashed sweet potatoes this summer. This Curried Chickpea Salad has become my current go-to. It is creamy, crunchy, and packed with flavor thanks to the curry powder. They are no-cook – a serious bonus during the high temps – and seriously hit the spot when I am craving lighter food during the summer.Print
These flavor packed wraps are an effortless meal. They can be thrown together in 30 minutes with simple pantry staples. They store well in the fridge – a rest in the fridge overnight makes their flavor even better.
- 3 cans Chickpeas (, drained)
- 1 red bell pepper (, diced)
- 2 green onions (, sliced)
- 1/4 cup cilantro (, roughly chopped)
- 1/4 cup hummus
- 1 – 1 1/2 tablespoon curry powder ((depending on your taste preferences))
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons water
- 1 teaspoon apple cider vinegar
- 1/2 – 1 teaspoon salt
- 10 large collard leaves
- In a large bowl, mash the chickpeas with a potato masher. Add in all the remaining salad ingredients and stir to combine.
- To make the collards easier to roll, lay them flat on a cutting board with the thick stem facing upward. Using a paring knife, cut horizontally to remove the bulk of the rib without cutting a hole in the collard. Repeat with the remaining collards.
- Lay one collard down on your work surface and spread some of the salad mixture on one end. Roll like a burrito. I lay them on the platter with the seam side down to prevent any unrolling. Repeat with the remaining wraps.