Stuff fresh collard greens with veggies and creamy hummus.
Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.
Combine the zucchini and radish in a bowl and toss with the oil, vinegar and salt.
Place one collard leaf on a flat surface, spread half of the hummus near the top/middle of each leaf, top with the zucchini/radish mixture, fill with half of the remaining veggies, and finish with the microgreens. Wrap as you would a burrito. Repeat with the second collard leaf.
Cut each wrap in half and enjoy!
Change up your veggies, depending on the season. Add some soft goat or cow cheese for extra creaminess. Dip in a homemade blue cheese, balsamic, or ranch dressing.