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Lunch & Dinner

Beet Hummus Veggie Collard Wraps

by Gina Fontana August 20, 2021
written by Gina Fontana August 20, 2021
Jump to Recipe

These Beet Hummus Veggie Collard Wraps feature blanched collard greens filled with homemade beet hummus, carrots, cucumber, sprouts, cabbage, avocado, mango, and toasted pumpkin seeds for nutritiously delicious plant-based, vegan, gluten-free meal.

beet hummus veggie collar wraps cut in half placed inside a Calphalon skillet

This is a sponsored post written by me on behalf of Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!

I often forget how important it is to share my cooking techniques within a post to go along with my recipes, or little tips that can help make cooking and baking seem a little less intimidating. I know that we all start somewhere and I acknowledge that maybe I shouldn’t assume everyone knows a particular culinary skill. If you enjoyed my Thai Chopped Salad post, which focused on the skill of chopping, I think you’re also going to really like this post all about blanching!

beet hummus veggie collard wraps cut in half with a bowl of beet hummus beside it

I have teamed up with Calphalon, to not only bring you a deliciously nourishing collard wrap recipe, but I also want to talk about how to really enhance your experience in both making and enjoying these Beet Hummus Veggie Collard Wraps- and why yes, that’s where blanching comes in.

close up of beet hummus veggie collar wraps cut in half placed inside a Calphalon skillet

Now, you might be wondering what blanching is exactly. Blanching is scalding vegetables in boiling water or steam for a short time, followed by quick ice water bath to stop the cooking process. Blanching vegetables can reduce their loss of flavor, color and texture, often brightening their color. Blanching also helps slow vitamin losses and in the case of collard greens- it makes them more palatable, easier to fold, and much easier to digest.

two collard wraps boiling in a skillet filled with hot water to blanch them with a bowl of ice water beside it

The blanching process is super easy, you simply boil water in a large pot or pan- in this recipe I will be using the Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan. This pan is designed to save you time in the kitchen and delivers a durable nonstick interior that heats up quickly and evenly making it a great choice for blanching the collard greens. It’s the perfect depth to boil water quickly but still allow for enough room to add the full raw collard green so it doesn’t rip or tear.

close up of beet hummus veggie collard wraps cut in half

So, here’s how easy it is to make these Beet Hummus Veggie Collard Wraps. First, you’ll wash the collard greens, and then you’ll thin the thick stem on the back- this makes rolling the wraps a lot easier. Next, fill up your Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan about 3/4 full with water and bring it to a boil. Fill a large bowl with ice water and set it beside the stove. Also line a large plate with a few paper towels and set it next to the ice water bowl.

action shot of trimming the stem off the back of a collard green with a Calphalon knife

Submerge a collard wrap into the boiling water for about 2 minutes, until it softens and the color deepens and becomes more vibrant. Gently remove the collard green from the boiling water right into the ice bath and let it sit for about 20 seconds. Move the collard green to the paper towel plate, trying to flatten it as much as possible. Repeat the process for all of the collard greens and let them dry off slightly while you make the beet hummus.

The blanching process is super easy, you simply boil water in a large pot or pan- in this recipe I will be using the Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan. This pan is designed to save you time in the kitchen and delivers a durable nonstick interior that heats up quickly and evenly making it a great choice for blanching the collard greens. It’s the perfect depth to boil water quickly but still allow for enough room to add the full raw collard green so it doesn’t rip or tear.

close up of beet hummus veggie collard wraps cut in half

So, here’s how easy it is to make these Beet Hummus Veggie Collard Wraps. First, you’ll wash the collard greens, and then you’ll thin the thick stem on the back- this makes rolling the wraps a lot easier. Next, fill up your Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan about 3/4 full with water and bring it to a boil. Fill a large bowl with ice water and set it beside the stove. Also line a large plate with a few paper towels and set it next to the ice water bowl.

action shot of trimming the stem off the back of a collard green with a Calphalon knife

Submerge a collard wrap into the boiling water for about 2 minutes, until it softens and the color deepens and becomes more vibrant. Gently remove the collard green from the boiling water right into the ice bath and let it sit for about 20 seconds. Move the collard green to the paper towel plate, trying to flatten it as much as possible. Repeat the process for all of the collard greens and let them dry off slightly while you make the beet hummus.

blanched collard wraps submerged in a bowl of ice water

You could also buy raw beets and blanch them for the beet hummus, but to cut back on time I buy pre-cooked beets. I’m making my beet hummus with white beans instead of chickpeas for a milder flavor, and to switch it up just a bit. You can add whatever produce you’d like to these Beet Hummus Veggie Wraps, but I decided to use carrots, cucumber, sprouts, cabbage, avocado, toasted pumpkin seeds, and mango for a tad of sweetness.

all of the ingredients to make these beet hummus veggie collard wraps laid out together

Rolling the wraps is easy, just like how you’d roll a burrito. The key here is to be gentle so you don’t rip the collard wrap, and don’t over-fill the wraps (I’m notoriously over-stuffing my wraps lol).

a blanched collard wrap laid out with all of the fillings inside before rolling
a half folded collard wrap filled with all of the fillings to show how to roll it

You can blanch all of the collard greens at once and keep unused greens in the fridge for use later in the week, or because it’s so quick and easy to blanch using your Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan you can blanch right before making the wraps.

beet hummus veggie collar wraps cut in half placed inside a Calphalon skillet

I hope you enjoy this nourishing, plant-based meal as much as my family and I do! Leave a comment below, and don’t forget to tag me on Instagram or Facebook if you make these delicious rainbow wraps! And let me know how much you’re loving your new Calphalon Premier™ Hard-Anodized Nonstick Cookware!

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This image has an empty alt attribute; its file name is blog-signature.png

Check out these SESAME GINGER TOFU COLLARD WRAPS and MEDITERRANEAN PESTO COLLARD WRAPS for more plant-based, collard green fun!

Have leftover beet hummus?! Try this BEET HUMMUS HASH BROWN TOAST recipe.

Continue to Content
beet hummus veggie collard wraps cut in half with a bowl of beet hummus beside it

Beet Hummus Veggie Collard Wraps

Yield: 4-6 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Blanched collard greens filled with homemade beet hummus, carrots, cucumber, sprouts, cabbage, avocado, mango, and toasted pumpkin seeds for nutritiously delicious plant-based, vegan, gluten-free meal.

Ingredients

  • 6 large collard greens, preferably organic and washed
  • beet hummus (below)
  • shredded carrots
  • cucumber, sliced
  • sprouts
  • toasted pumpkin seeds
  • 1 package coleslaw mix
  • 1-2 avocados
  • 1 large ripe mango

Beet Hummus

  • 1 can (15 oz)cannellini/great northern beans, drained and rinsed
  • 3/4 cup cooked beets
  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • pinch of pepper

Instructions

    1. Blend all of the hummus ingredients together in a food processor, scraping down the sides as necessary. If the beets aren't pre-cooked, make sure you blanch/boil them before you add them to the hummus. You may add a little water if the beans and beets are fully blending, but don't add too much! Place the hummus in the fridge while you blanch the collard greens.
    2. Fill a 12" skillet with water about halfway full and bring it to a boil. Fill a large bowl with ice water and place it next to the stove. Line a large plate with a few paper towels and set that beside the ice water bowl.
    3. Wash the collard greens and then with a small knife, carefully trim and thin out the large stem on the back to allow it to roll easier.
    4. Place one collard green in the boiling water at a time and allow it to boil for about 2 minutes. Immediately submerge the collard green into the ice water bath for about 20 seconds and then carefully move the collard wrap to the plate making it as flat as possible to allow the excess water to absorb into the paper towels. Repeat the blanching process for all of the collard wraps.
    5. Prep the veggies, cutting them into thin slices.
    6. On a large, flat surface spread out the collard wrap and pat any excess water dry with a paper towel.
    7. Spread about 1/4 cup of beet hummus in the center of the wrap, then add a thin strip of carrots, cucumber, sprouts, cabbage, avocado, and mango then fold up the bottom of the collard wrap over the filling and then fold in the sides and roll the rest like a burrito. REMEMBER! Don't over-fill the wraps or they won't roll very well. Repeat for all wraps, slice diagonally in half and enjoy!

Notes

**This is a sponsored post written for Calphalon using their Premier™ Hard-Anodized Nonstick Cookware

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Lunch & Dinner
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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INSTRUCTIONS
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Add all the smoothie ingredients to your blender and blend until smooth.
Spoon the smoothie into a bowl and top with cookie dough, chocolate covered chia seeds (optional), and cacao nibs.
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Inspired by @alchemy.brands in Columbus, Ohio

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Then head to my blog to grab the instructions to make these delicious cupcakes, clickable link within my shop or by clicking the link in my bio!
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https://www.healthylittlevittles.com/grain-free-vanilla-cupcakes-with-blackberry-frosting/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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Healthy Little Vittles
  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Grain-Free Homemade Condiments Lunch & Dinner No-Bake Desserts Recipe Roundups Salads Side Dishes Smoothies + Smoothie Bowls Snacks & Appetizers Soups
      Breakfast

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Breakfast

      Gluten-Free Vegan French Crepes

      May 2, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Breakfast

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      Homemade Condiments

      How to Make Vegan Buttermilk

      April 11, 2022

      books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

      Breakfast

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Breakfast

      Gluten-Free Vegan French Crepes

      May 2, 2022

      Breakfast

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Breakfast

      Strawberries and Cream Breakfast Quinoa

      April 7, 2022

      Breakfast

      Blueberry Overnight Quinoa

      March 6, 2022

      Breakfast

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Breakfast

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Breakfast

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      Dessert

      Grain-Free Lemon Cupcakes (Vegan)

      April 3, 2022

      Dessert

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Dessert

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Dessert

      Grain-Free Vanilla Cupcakes with Blackberry Frosting

      February 6, 2022

      Drinks

      Purple Passion Blender Juice

      June 8, 2020

      Drinks

      Orange Sunrise Blender Juice

      May 3, 2020

      Drinks

      Blender Beet Juice

      April 21, 2020

      Drinks

      Blender Green Juice

      April 5, 2020

      Drinks

      Iced Matcha Dalgona Latte

      April 3, 2020

      Drinks

      Matcha Latte

      February 26, 2020

      Drinks

      Moon Milk by Gina Fontana

      May 11, 2019

      Drinks

      Vegan Italian Cream Sodas

      February 16, 2019

      Grain-Free

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Grain-Free

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Grain-Free

      Grain-Free Vanilla Cupcakes with Blackberry Frosting

      February 6, 2022

      Grain-Free

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Grain-Free

      Grain-Free Marbled Snowflake Sugar Cookies

      December 22, 2021

      Grain-Free

      Grain-Free Vegan Cinnamon Streusel Muffins

      August 15, 2021

      Grain-Free

      Vegan Grain-Free S’mores Brownies

      June 18, 2021

      Grain-Free

      Grain-Free Cherry Pop Tarts

      June 8, 2021

      Homemade Condiments

      How to Make Vegan Buttermilk

      April 11, 2022

      Homemade Condiments

      Easy Vegan Lemon Curd (Refined Sugar-Free)

      March 24, 2022

      Homemade Condiments

      Pumpkin BBQ Sauce

      December 9, 2021

      Homemade Condiments

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Homemade Condiments

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Homemade Condiments

      Homemade Vegan Caramel Sauce

      September 27, 2021

      Homemade Condiments

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

      Homemade Condiments

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Lunch & Dinner

      Creamy Alfredo Style Mushroom Pasta

      February 20, 2022

      Lunch & Dinner

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Lunch & Dinner

      Maple Curry Garlic Ramen Noodle Bowls

      January 31, 2022

      Lunch & Dinner

      Sesame Kale Spring Rolls

      January 16, 2022

      Lunch & Dinner

      Vegan Latkes

      November 29, 2021

      Lunch & Dinner

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Lunch & Dinner

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Lunch & Dinner

      Vegan Gluten-Free Chicken and Dumplings

      October 4, 2021

      No-Bake Desserts

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      No-Bake Desserts

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      No-Bake Desserts

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      No-Bake Desserts

      No-Bake Cherry Cake Pops

      July 19, 2021

      No-Bake Desserts

      No-Bake Vegan Cheesecake Ghosts

      October 22, 2020

      No-Bake Desserts

      Pumpkin Spice Chocolate Fudge

      September 7, 2020

      No-Bake Desserts

      No-Bake Peanut Butter Cup Bars

      May 26, 2020

      No-Bake Desserts

      Raw Chocolate Chip Cookie Dough Brownie Rolls

      February 24, 2020

      Recipe Roundups

      Vegan Thanksgiving Recipe Round-Up

      November 17, 2021

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Thai Chopped Salad

      June 8, 2021

      Salads

      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

      Salads

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Side Dishes

      Vegan Latkes

      November 29, 2021

      Side Dishes

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Side Dishes

      Gluten-Free Vegan Skillet Buttermilk Biscuits

      November 18, 2021

      Side Dishes

      Smoked Paprika Dill Potato Salad

      September 2, 2021

      Side Dishes

      Copycat True Food Kitchen Tahini Harissa Cauliflower

      August 23, 2021

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Smoothies + Smoothie Bowls

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Smoothies + Smoothie Bowls

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Smoothies + Smoothie Bowls

      Cookie Monster Smoothie Bowl

      April 3, 2021

      Smoothies + Smoothie Bowls

      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

      Smoothies + Smoothie Bowls

      Peanut Butter Banana Dalgona Smoothie

      April 15, 2020

      Smoothies + Smoothie Bowls

      Strawberry Banana Sundae Smoothie Bowls

      January 25, 2019

      Snacks & Appetizers

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Snacks & Appetizers

      Baked Leftover Mashed Potato Croquettes

      February 15, 2022

      Snacks & Appetizers

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Snacks & Appetizers

      Pumpkin BBQ Sauce

      December 9, 2021

      Snacks & Appetizers

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Snacks & Appetizers

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Snacks & Appetizers

      Strawberries and Cream Granola Bites

      May 10, 2021

      Snacks & Appetizers

      Carrot Cake Granola Bites

      March 29, 2021

      Soups

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Soups

      Roasted Cauliflower Soup

      January 4, 2022

      Soups

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Soups

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Soups

      Roasted Creamy Tomato Carrot Soup

      September 9, 2021

      Soups

      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

  • My Books
    • books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

    • The Beginner’s Guide to Gluten-Free Vegan Baking
    • Moon Milk by Gina Fontana
    • 7-Day Vegan Challenge Recipe eBook
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      November 11, 2021

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      December 16, 2020

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