This delightful lunch option delivers a wonderful array of appetizing, textural contrasts and plenty of hunger-quelling dietary fiber.
You can prepare it at night so that you will enjoy your morning dish.
Instructions
- Cut off the firm and white stalks of the collards.
- Using a sharp knife, you should fillet off the thickest parts of the remaining stalks that run down the backside of the leaves.
- Put two collard leaves to head to foot (stalks at the opposite ends) and partially overlap the leaves.
- Spread a quarter of the hummus down the center and top it with a quarter of each of the chicken, carrot, roasted red pepper, and microgreens.
- Tightly roll the leaves from the bottom, tucking in the sides as you go.
- You need to cut them in half on a bias to serve. If you need, then insert toothpicks to keep the rolls intact.
- You should repeat it with the remaining ingredients.
Nutrition
- Energy: 266 kcal / 1112 kJ
- Fat: 12 g
- Protein: 24 g
- Carbs: 16 g
Time
- Preparation: 15 min
- Ready in: 15 min
