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Egg and Carrot Wraps

Egg and Carrot Wraps
  • Prep 10 min
  • Total 20 min
  • Ingredients 5
  • Servings 1
Last week I went to a raw food restaurant in New York City called Pure Food and Wine, and I ordered some spicy Thai lettuce wraps with a tamarind sauce. They were so tasty that I came back home eager to try making something similar myself. That's when I came up with the idea of these carrot and egg wraps for Easter lunch. Easter is the perfect occasion to prepare all kinds of fun and colorful foods, and to make a beautiful display on the table for everyone to enjoy. These wraps are prepared not only with eggs and carrots, but also with collard greens and sprouts to round up the Spring feel to them. They are very light, making them the perfect appetizer, as they will leave room to enjoy all the other goodies on the table.

Ingredients

  • 2 eggs
  • 2 tablespoons hummus
  • 1 medium carrot
  • 5-6 large leaves collard greens
  • 1/2 cup sunflower (or any other) sprouts

Directions

  • 1
    Cover the eggs with water in a pan. Bring to a boil, and cook for 10-12 minutes. Drain the water, and cover the eggs with cold water. Peel and chop.
  • 2
    Transfer the chopped eggs to a bowl, and mix with the hummus.
  • 3
    Wash and peel the carrot, and then keep cutting the rest of it with the peeler in long thin strips.
  • 4
    Wash the collards, and dry with paper towel. Cut the lower part of the stems (the thick part).
  • 5
    Place 2 collard leaves on a large dish, one next to the other, overlapping. Then place 2 more leaves right below them, also overlapping with each other, and with the leaves above them. You should be left with a sheet of collards covering the plate.
  • 6
    Place a layer (about 1 1/2 - 2 inches wide) of carrot strips all along the center of the collard sheet. Cover the carrots with eggs and hummus, and cover these with sprouts.
  • 7
    Roll the collards around the filling, starting on one end, and rolling all the way to the other end, pressing the leaves while you do this to make the wrap right.
  • 8
    If any of the leaves break a little, you can wrap an extra leaf or two around it.
  • 9
    Cut the two ends of the wraps, to make them straight, and then cut the wrap in half. Serve.

  • You can serve either one or two portions on a plate, or put several portions in a larger plate, for everyone to serve themselves to as many as they want.
  • You can use any green leaves you want to make these wraps, or use regular flour tortillas.

No nutrition information available for this recipe

  • Last week I went to a raw food restaurant in New York City called Pure Food and Wine, and I ordered some spicy Thai lettuce wraps with a tamarind sauce. They were so tasty that I came back home eager to try making something similar myself. That's when I came up with the idea of these carrot and egg wraps for Easter lunch. Easter is the perfect occasion to prepare all kinds of fun and colorful foods, and to make a beautiful display on the table for everyone to enjoy. These wraps are prepared not only with eggs and carrots, but also with collard greens and sprouts to round up the Spring feel to them. They are very light, making them the perfect appetizer, as they will leave room to enjoy all the other goodies on the table.
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