Sliced raw veggies, such as bell peppers, cucumbers, radishes, shredded carrots, sprouts, etc.
Pre-roasted vegetables, such as artichoke hearts, red peppers, red onions, tomatoes, etc.
Collard leaves usually have a very thick stem that can make them difficult to wrap and bite into, so I like to lay them flat on a cutting board and use a sharp knife to slice/shave off the excess stem. (As pictured below.) Alternatively, you can simply cut out the stem and make smaller wraps using each half of the collard leaf.
Once the stem has been shaved down, fill the center of the collard leaf with your favorite spreads, like the hummus and pesto. I like to be generous with the spread, because it will help hold all of the veggies in place when you wrap it up. Arrange the sliced and roasted veggies into the center, then gently roll one side of the collard leaf over the filling, rolling it up to the other side just like a burrito. Slice in half, if desired, and devour!
It can take some practice to decide how full you like your collard wrap to be, while still making it manageable enough to be hand-held. I find that using very thinly-sliced vegetables, such as shredded carrots rather than sliced carrots, helps keep the wrap together better, so feel free to experiment to see what works best for you. I pre-roasted a large sheet of vegetables last week, including tomatoes, bell peppers, and red onions, and I find that they add a nice variety of texture with the raw veggies, as well. As long as you like all of the ingredients you're using, it's hard to go wrong! These wraps can be made up to two days in advance, as long as you're using thick spreads that won't make the vegetables soggy. You might want to use a toothpick if packing them for lunch, because the collard leaves will unroll themselves if you're not careful!