Though I do love my collards...It's easy to get hooked on the Skinny Skinny Collard Wrap from Lithe Foods. The almond butter dipping sauce is super and it's nice to have these available on days when I can't get to the farmers market for freshly plucked greens.
I wanted to share with you my recipe for the mustard green wraps - only because it turned out so well that I will be making them all summer. Not only are they spicy and fun to make, they travel well.
This recipe is very leftovers-friendly. We had leftover grilled mushrooms from the night before and they were begging to be wrapped up. One last bunch of green grapes offered itself up for sacrifice, as if to balance out the horseradish-mustard bite with a burst of juicy sweetness. Instead of carrot, we ran a yellow squash over the mandoline. A refreshing twist.
Muscle Green Wraps
4 large mustard green leaves
Roasted red pepper hummus
1/2 block ready-to-eat tempeh (we like Teriyaki by Rhapsody), sliced into thin strips
Grilled or marinated mushrooms, sliced into thin strips
1/2 squash, julienned
Handful of grapes, sliced thin
Splash of apple cider vinegar
Pepper to taste
Spread hummus onto leaves and top with ingredients in order above, finishing with a splash of apple cider vinegar and fresh pepper. Roll it up and crunch away.
Makes 4 wraps.