Collard Wraps with Cilantro Hummus and Almond Butter Dipping Sauce


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A note from Maggie

Ally knows salad, and this stunning combination of crunchy raw vegetables with creamy hummus is a perfect example. I make wraps all the time, but this wrapped-up version (collard wrap + parchment wrap) makes it way easy to take the pile to work, too.

You may certainly substitute no-added-sugar peanut butter in for the almond kind, but there’s lots of evidence that shows almond butter has far more health benefits. Almond butter, for example, has more healthy fats, fiber, vitamins, and minerals, though peanut butter has more protein. With twice the amount of fiber and iron, almond butter wins out for me every time.

Whether you jump on this recipe for the wholesomeness or the gorgeousness, just jump on it. It’s a sure winner.


Before I started Loveleaf Co., I worked a nine-to-five as a video producer. A co-worker of mine, once asked to describe me, kindly called me “crunchy.” This had nothing to do with being a free spirit and everything to do with my office snack of choice: carrots. Through our cubicle wall, he could hear me crunching on them throughout the day.


To me, summer means beach days, music festivals, and movies in the park; just being outside whenever possible. And though my food routine becomes less routine in the hot days of August, I do my best to stay crunchy by eating my veggies (in between FoMu, rosé, and grilling all the things, of course).


There’s certainly a time and place for packing salads to-go (at Loveleaf, we love to layer), but lately I’ve been into all things salad-ish (salad pizza anyone?). My current obsession are these collard wraps with cilantro hummus. Not only are they easy to make (less cooking = more eating), but they’re also easy to pack to-go. Not to mention they’re super healthy, refreshing, and delicious. The almond butter dipping sauce elevates these wraps to veggie heaven, so dip generously. And jar up some extra to give away. Because your friends will ask you for this recipe. Happy crunching!


Collard Wraps with Cilantro Hummus and Almond Butter Dipping Sauce

Feel free to make your own hummus here, but in the summer we’re all about shortcuts. With an immersion blender or a food processor, blend together 1 1/2 cups of store bought or homemade hummus with 1/2 cup roughly chopped fresh cilantro leaves. Hate cilantro? Any hummus will do!

Makes: 6 wraps


For the Almond Butter Dipping Sauce
  • 1/2 cup unsalted creamy almond butter
  • 1/4 cup fresh squeezed lime juice
  • 3 tablespoons reduced sodium soy sauce or gluten free tamari
  • 3 tablespoons water (more to thin if necessary)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon sesame oil
For the collard wraps
  • 4 to 5 cups water
  • 6 collard green leaves
  • 1 1/2 cups store-bought hummus (see note)
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1 medium cucumber, sliced into matchsticks
  • 1 1/2 cups sprouts
  • 1 large avocado, divided into 6 slices


Make the almond butter dipping sauce
  1. Mix all ingredients in a bowl, adding more water to thin if necessary. Pour into jars and set aside.
Blanch the collard greens
  1. Bring water to a simmer in a large pan big enough for a collard green leaf to lay flat.
  2. Cut the stem off from each of the leaves at the base of the collard.
  3. Using a sharp knife, trim the spine of the collard down the middle of the leaf so that the spine is flat with the rest of the collard.
  4. One at a time, place the leaves in the simmering water for about 30 seconds.
  5. With a pair of tongs, remove each of the leaves onto a plate and pat dry with a kitchen towel.
  6. Repeat until all six have been blanched and dried.
Assemble the wraps
  1. Lay one collard green leaf flat. Spread 1/4 cup cilantro hummus into the middle of the wrap. Add about 4 cucumber sticks, 1/4 cup of the grated carrot, 1/4 cup of the sprouts, and 1/6th of the avocado. Tuck in the ends over the ingredients to secure and then roll up the wrap tightly like a burrito. With a sharp knife, slice in half if desired.
  2. Serve with almond butter dipping sauce.


  • Parchment paper
  • String
  • Tin or rectangular box
  • Circle stickers
  • Glass jars
  • Sharpie


  1. Wrap each collard wrap in parchment and secure it with string.
  2. Place wraps in tin.
  3. Add sticker to lid of jar, and write "Almond Butter Dipping Sauce" on top.
Photos styled and taken by Ally Milligan, a Boston-based multimedia producer and salad-obsessive at Loveleaf Co., a site encouraging health and mindfulness through the simple habit of eating one salad a day. See how easy it is to incorporate this healthy practice into your life by joining Loveleaf Co.’s free 7 Day Salad Reset.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.