I think I can thank the 100 degree temperature outside for inspiring today’s creation! This summer heat is making me crave fresh, cold vegetables.

I should warn you though…this wrap is pretty hard core.

But please don’t get scared and leave now! It’s actually really good and really filling and you will feel like a fitness super-model after eating it!

I used to be really afraid of eating sprouts for some reason, I don’t know why because they are really harmless, especially when they are all stirred up into this creamy hummus concoction. Plus, sprouts will be the least of your concerns once you are staring down a leafy green the size of a plate…

I triple dog dare you to eat this…ooh now you have to!

Oh, and I should also say, this makes quite a lot of food. I make a big batch of whatever I’m making and that is what I eat for lunch all week. I pack my food with me to work every single day and that keeps me on track and saves me tons of money! I know that sounds either boring, torturous, or brilliant to people. This recipe makes enough to feed a small army, or me for a week. If you want to make less, use the same ingredients, just less of everything.

Ingredients:
1 full recipe hummus, with an extra 1/4 teaspoon paprika added
1.5 cups cooked grain such as brown rice, spelt berries or quinoa. I used spelt berries.
1 large or 2 small cucumbers, sliced long ways into quarters then sliced thin
2 carrots, shredded
1/2 red onion, chopped
1-2 handfuls alfalfa sprouts
1 bunch collard greens or tortillas if you are scared of greens, I understand
ripe avocado, sliced thin, add to taste

A food processor really earns its keep here because it chops, slices and shreds.
In a large bowl, combine all ingredients except the avocado and collard greens.

Start with a leaf of collard green.

Spoon some filling on to the leaf and top with sliced avocado. Eat as much as you want!

Roll it up like a burrito and serve with baked sweet potato fries.

If you would rather have it on a tortilla, I really like Ezekiel tortillas.