Fennel, Grapes and Bell Wraps

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4


  • 1 fennel head washed, halved, and thinly sliced
  • 2 garlic cloves thinly sliced
  • 1 red bell pepper stemmed, seeded and cut into 1/4-inch slices
  • 1 yellow bell pepper stemmed, seeded and cut as above
  • 1 lb large seedless grapes
  • 1 canned chickpeas garbanzo beans
  • 1 tbsp extra-virgin olive oil
  • sea salt and freshly-ground pepper season to taste
  • 1 tbsp fresh oregano (chopped
  • steamed collard leaves steamed, whole, and uncut
  • your favorite vegan hummus


  • Preheat oven to 450 degrees.
  • Toss all ingredients together in a large bowl. Spread out on one large or two smaller rimmed baking sheets. Place in the oven and roast until the grapes begin to burst, about 30 minutes.
  • Transfer to a colander and strain juices. Add small amount into the center of each collard leaf, a dollop of your favorite hummus and wrap like a burrito.


Plan Ahead – Chop veggies the day before.
Lower Fat Option – Omit extra-virgin olive oil.
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