Collard Hummus Wraps withn Spiralized Golden Beets and Sprouts

Ingredients

• Beets

  Raw

  1 beet or 82g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Collards

  Raw

  6 cup, chopped or 216g

• Hummus

  Home prepared

  ½ cup or 123g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

Directions

1. Preheat oven to 400 degrees F. Spiralize golden beets. Line a baking sheet with parchment paper. Spread the beet noodles in an even layer and lightly coat with olive oil cooking spray. Season with salt and pepper. Roast for 10 minutes or until softened, tossing halfway through.
2. Lay the collard leaves on a clean, dry surface. Spread the center of each with about half the hummus, leaving a 1- to 1 1/2-inch border.
3. Divide the beet noodles between the leaves, atop the hummus. Add 2 slices of avocado to each leaf, then top with alfalfa sprouts. Fold the sides in and roll the leaves up like a burrito. Slice each in half, and secure with toothpicks before serving.
4. Enjoy!

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