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Hummus Chicken Veggie Avocado Collard Green Wraps

Collard, collard greens, ya’ll.

I hopped on the band wagon of collard green wraps recently. One of my besties and roommate Kelly Melancon has been following the Tone it Up nutrition plan and one thing they seem to be obsessed with are collard green wraps. I actually hadn’t tried any of Kelly’s collard green kitchen master pieces, but became very intrigued.

We went to SunLife Organics in Manhattan Beach, California a few weeks back. They have several collard green wrap options — all 100% delicious. I became hooked. I’ve been back to try every single flavor. If you ever get a chance to go, they do an incredible job! All of the wraps are vegan, but high protein and satiating.

Why collard greens? Well, for one, it’s a great low-carb, gluten free option.

Second, it’s a leafy green — which I recommend to all of my clients within the first few sessions to add a handful of at each meal. You really can’t have enough leafy greens. Third, collard greens are a member of the cruciferous vegetable family. Consuming a few servings of cruciferous vegetables a day is incredible for hormone health and keeps things balanced (hello, ladies). High in vitamin A, K, C, and fiber — what could go wrong? Nothing, really.

I have a basic recipe for you here, but feel free to get creative and crazy. In this weeks recipe, I have you blanch the greens before wrapping them. I have a recipe coming next week that wraps the collard greens raw instead. Both are delicious, and I invite you to explore what your taste buds like best.

  • 4 Collard Greens (use the bigger of the bunch)

  • Cabbage, chopped

  • Carrots, cut into thin sticks

  • Cucumber, cut into thin sticks

  • Avocado, cut into thin sticks

  • Chicken, cut into thin strips

  • Hummus (flavoring of your choice!)


  1. Cook your chicken — however you’d like. I usually cook a chicken breast with the bone in (freezing the bones for broth) at 375° for 45 minutes. Let it cool, cut into thin strips.

  2. Bring water to boil in a regular pan. Why a regular pan? You’ll need the width.

  3. When the water has come to a boil, drop one collard green leaf at a time with the bottom stem cut off into the water. Let boil for 10 seconds (yup! that’s it). Remove, place to the side to cool.

  4. Spread a little bit of hummus onto the collard green. Fill with veggies, avocado, and chicken.

  5. Wrap, wrap, wrap it up! Wrap it like a burrito, folding in the ends, then rolling it up.

  6. Cut in half.

  7. Serve with additional hummus to dip the collard green wrap in.

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1 Comment

Thank you for sharinng this

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