A lunch like this usually starts with a big flappy sheet of lavash or a soft flour tortilla. But for those on special diets (low-sodium, gluten-freen, lavash-less), these sandwich wraps are out of the question. But that doesn't mean this travel friendly snack has to be. Thanks to the sturdy collard leaf, people who have to ditch bread products can still enjoy a wrapped sandwich stuffed with healthy and satisfying fillings. Plus, if you make your own hummus, you can also pack the leftovers for a second lunch snack. That's a true win win. —Sodium Girl
Lemony Dill Hummus
can of no-salt-added garbanzo beans
Juice from 1 lemon
salt-free garlic powder
large collard leaves
zucchini cut into matchsticks
green onion, bulb removed, sliced into ribbons
jalapeño, cut into thin slices
In This Recipe
In a small bowl whisk the tahini with the water until combined. Then, place this tahini mixture into a blender with the remaining hummus ingredients and puree until smooth. Set aside.
Then, take two collard leaves and remove the hard stem from both. Paint the inside of both leaves with your hummus and then place one leave over the other just so any gaps (from where the stem was removed) are now covered, making one big collard "lavash." Repeat with the other two leaves.
This is when the filling fun begins! Just like you would with a burrito or sushi, place half of the filling (quinoa, zucchini matchsticks, bean sprouts, green onions, jalapeño) on the right side of the collard "lavash." Using your skilled fingers, gently fold the top and bottom parts of the leaves inward while you tightly roll the wrap, right to left, covering the filling first. Continue to roll until you reach the other end. And then repeat with your second collard "lavash."
I like to then transfer the sandwich onto plastic wrap or parchment paper in order to wrap it all up. And using a serrated knife, I then cut the sandwich in half. Pack it up in more plastic wrap, parchment paper, or foil. Throw it in a backpack or work bag. And enjoy when hunger strikes. Be sure to share the second one with a friend.
In January of 2004, I received a diagnosis that changed my life. I was diagnosed with Lupus, an autoimmune disease that in my case attacked my kidneys and brain. Due to the intensity of the initial “flare up” of the disease, I became renal insufficient and eventually faced kidney failure. Amazingly, through great medicine, wonderful family and friends, and an enormous amount of support, I became stronger and healthier and miraculously, my kidneys partially regenerated. I no longer depend on dialysis and by regulating my diet, I depend on fewer medications. Five years later, I work part time and live a full and utterly enjoyable life. My dietary restrictions have transformed into a real passion for food and I hope to be able to pass along my favorite finds to others facing similar dietary challenges. Be creative, be friendly, and be full!