Cut the non-leafy stem from the collard leaves and trim down the thick portion of the spine.
In a small bowl combine chicken and quinoa. Toss with the balsamic vinegar dressing.
Lay collards flat. Spread one tablespoon of hummus on each leaf. Top with chicken mixture, carrots, cabbage, red pepper and scallions. Fold sides in and roll, starting with the end where you trimmed the spine. Cut in half and serve.