With a paring knife, shave the thick spine from 2 collard leaves, being careful not to cut into the leaves.

Flip them over and spread 2 tbsp hummus on each wrap. Top each with 1 sliced hard-boiled egg, 1 tbsp grated carrots, 1 sliced radish, and 1 1/2 tbsp chopped roasted red peppers.

Sprinkle each with 1/2 tbsp chopped parsley and 1/2 tbsp crumbled feta, then fold them like burritos.