Nutrient-Packed Smoky Collard Green Wraps Stuffed with Black-Eyed Pea Hummus & Roasted Red Peppers

Try these Southern-inspired, nutritious wraps for a light lunch or an appealing party appetizer. They offer flavor and texture with an eye-appealing presentation. They’re suitable for special diets like gluten-free, plant-based, and low-carb, and they’re also nutrient-rich. Choose these wraps to help with weight loss and healthy eating if you’re looking to increase fiber and vegetables. 

Like other wraps, these collard green wraps are finger foods that you can take for lunch or serve on a platter. However, they use collard greens instead of high-carb tortillas or wraps. Instead of processed meats like ham for the filling, they’re filled with black-eyed pea hummus and roasted red peppers. 

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With antioxidants, fiber, and plant-based protein, each bite is a flavor treat for your taste buds! They’re also perfect for a New Year’s celebration, since black-eyed peas are a traditional symbol for luck in the new year. 

Variations and Serving Suggestions

• For spicy heat, season the black-eyed pea hummus with red pepper flakes, diced jalapeno, or hot sauce to taste. 
• For variety, swap black-eyed peas with any other legume like cooked split peas, Great Northern beans, garbanzo beans, or black beans. 
• For an alternative to collard greens, use large Swiss chard leaves, cabbage leaves, or kale leaves. 
• For whole-grains, use a soft taco-sized whole-grain, high-fiber or low-carb tortilla instead of collard greens as a wrap. 
• For crunch, add ¼ cup of shredded cabbage or broccoli slaw, or julienned cucumber or carrots in the filling. 
• For variety, swap the roasted red peppers for sun-dried tomatoes.
• For flavor, add thinly sliced green onion to the filling. 
• For calcium and protein, add a slice of low-fat cheese to each wrap (it won’t be a plant-based meal anymore). 
• For crunch and a complete protein, add 2 tablespoons of chopped nuts to each wrap. 

Recipe for Smoky Collard Green Wraps Stuffed with Black-Eyed Pea Hummus & Roasted Red Peppers

Makes 6 servings

Ingredients: 

Hummus:

• 4 cups of cooked black-eyed peas or 2 15-ounce can of beans
• ½ cup of roasted red peppers (jarred) or 2 small red or pasilla peppers, cored, sliced, and roasted in the oven
• 2 tablespoons of lemon juice
• 2 tablespoons of store bought or homemade tahini
• 1-2 cloves of garlic, peeled and minced
• 1 teaspoon of smoked paprika
• ½ teaspoon of cumin
• Salt and pepper to taste

Wraps:

• 12 large collard green leaves
• 1 cup cup of roasted red peppers (jarred) or 3 small red or pasilla peppers, cored, sliced, and roasted in the oven
• ½ cup chopped fresh parsley
• Salt and pepper to taste
• Dijon mustard to taste

Directions:

1. Add the black-eyed peas, red peppers, lemon juice, tahini, garlic, smoked paprika, cumin, and salt and pepper to a food processor. Puree gently until smooth. Add water gradually as needed, 1 tablespoon at a time, to thin to the desired consistency. 
2. Blanch the collard green leaves for 1-2 minutes until they are bright green. Place them in ice water to stop the cooking immediately. Pat dry and set aside. 
3. On each leaf, spread some hummus. Add red pepper strips, parsley, and salt, pepper, and mustard if desired. 
4. Fold in the sides of each leaf and roll the leaf from the bottom up. Use a toothpick to hold it closed if necessary. 
5. Repeat with the other leaves. 
6. Serve immediately or wrap with plastic wrap and refrigerate. 

Nutrition information per serving: 190 calories, 3 grams of fat, 1 gram of saturated fat, 100 mg of sodium, 30 grams of carbohydrates, 4 grams of sugar, 9 grams of fiber, 11 grams of protein

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Reviewed by Natalie Stein, MS, MPH