Shave down the stems on the collards then lay them out with the underside of the leaves facing up. Slather a large spoonful (around 2 tablespoons) in the middle of each leaf then use the back of the spoon to spread it around. Layer a few of each of the vegetables slices on. Roll fold the two ends (short sides) of the leaves in then fold the bottom over and finally fold the top over. Flip the wrap over so that the bottom is now the top. Leave whole, wrap tightly and store in the fridge for up to one day or serve immediately as is or cut in half.
Recipe by Love from the Land at https://www.lovefromtheland.com/rainbow-hummus-collard-wraps/