• Wash your collard greens and remove the stems. Try to keep as much of each side of the full leaf in contact as possible as you will use these to roll your vegetables into a wrap form.
• Using a peeler, grater or any spiralizing tool, prepare your beet, zucchini, carrots, and sweet potato into thin noodle-like strips and transfer to a large mixing bowl. Thinly slice the bell pepper and snap peas.
• Mix all vegetables together in the mixing bowl using clean hands.
• Lay your collard green wraps across a clean counter. Add the hummus in a thin layer, then the sprouts, and top with the mix of spiralized veggies. Wrap and secure with a toothpick if needed. Enjoy!

Notes

• Fresh Collard Greens: The collard greens must be fresh to successfully wrap the veggies together, frozen collard greens will not work.
• No Spiralizer: Use a boxed cheese grater to grate your veggies into small pieces.
• Sprouts: Sprouts can be found in the refrigerated produce department of the grocery store, broccoli or sunflower sprouts can be used in this recipe if you can't find alfalfa sprouts.
• Storage: These keep well in the fridge for 2 days.