These colorful Collard Green Wraps are fresh, crunchy, and surprisingly satisfying! Filled with creamy hummus, crispy tofu, avocado, shredded veggies, and fresh herbs, they’re a delicious way to eat more greens. Naturally vegan, gluten-free adaptable, and perfect for a nourishing lunch or meal prep. Video included!
This was SO satisfying, filling and sustaining. This recipe was such a nourishing lunch. I absolutely loved it and can't wait to try with other veggies and microgreens I find at my farmers market. Thanks for another home run recipe!
These vibrant Collard Green Wraps are one of my favorite collard greens recipes! They’re crunchy, creamy, flavorful, and surprisingly filling!
The secret is a generous layer of hummus (I love using our Tandoori Hummus!), which holds everything together. Add crispy, warmly spiced tofu, shredded carrots and beets, avocado, and fresh herbs, then drizzle with our creamy Tahini Sauce.
A quick blanch softens the collard leaves and makes them pliable for rolling. Trust me this is not hard at all! Once your ingredients are prepped, these rainbow wraps come together in minutes! They’re endlessly adaptable and a great way to use up whatever vegetables you have in the fridge!
Why you’ll love this Collard Green Wrap Recipe!
These rainbow wraps are so nourishing, loaded with colorful veggies, leafy greens, and fresh herbs - a tasty way to eat more vegetables!
Surprisingly hearty and filling. Crispy tofu, creamy hummus, and avocado provide plant-based protein, fiber, and healthy fats.
An easily adaptable, clean-out-your-fridge recipe. Use your favorite hummus, swap in whatever veggies you have on hand, and change up the tofu seasonings to create different flavor combinations.
Perfect for meal prep! The tofu, hummus, and tahini sauce can be made ahead of time, and the veggies can be grated and prepped in advance. Once you have all of the components ready, it’s quick to throw these wraps together for easy weekday lunches!
Collard Green Wrap Recipe Ingredients
- Collard green leaves: Use extra large collard green leaves or substitute with chard. Blanching the leaves make them more pliable, softer, and more pleasant to eat.
- Hummus: Make your own homemade hummus (I love using our Tandoori Hummus for this recipe!) or use store-bought hummus for convenience. Think of the hummus as the glue. It does a great job of holding everything together, so make sure to put it down first. If you do plan to make your own hummus, I recommend doing this ahead of time so it’s ready to go by the time you assemble the wraps.
- Tofu: While the tofu is optional, it adds such a satiating, filling, high-protein component that I just love in these wraps. Make our crispy turmeric tofu cubes or use our baked tofu.
- Avocado: Add healthy fat, satisfying flavor, and a creamy component, balancing the texture of the wraps.
- Grated carrots and beets: Add subtly sweet flavor and delicious crunch. You can find these pre-shredded in many upscale grocery stores, and be sure to check the salad bar section, too! In a pinch feel free to use pre-shredded cabbage, Brussels, or broccoli slaw!
- Greens: Load the wraps up with your favorite greens, such as watercress, arugula, spinach, microgreens, or sprouts.
- Fresh herbs: Herbs are optional, but they add an extra layer of fresh flavor. Cilantro, parsley, basil, and mint all make nice additions.
- Tahini sauce: Our Everyday Tahini Sauce is great to keep stocked in your fridge as its so versatile and SO delicious. Make it ahead of time for easier prepping. Drizzle the wraps with tahini sauce for some extra richness.
How to Soften Collard Greens for Wraps
The secret to tender, easy-to-roll collard green wraps is a quick blanch! Raw collard leaves can be tough and difficult to fold, but a brief dip in hot water makes them soft, flexible, and much more pleasant to eat.
Bring a large pot of water to a boil, then reduce the heat to low. Add the collard leaves, stem ends first, and blanch for 30-60 seconds, turning with tongs until pliable. If the stems are particularly thick, hold them in the hot water a little longer, keeping the tender leaves above the water. You can also trim the thick stems beforehand.
Remove with tongs, shake off excess water, and pat dry. Your collard leaves are now ready to fill and roll!
How to Make this Collard Green Wrap Recipe
1. Blanch the collard greens. Briefly blanch the leaves in hot water for 30-60 seconds until soft and pliable. Drain and pat dry before assembling.
2. Prep the veggies and tofu. While the water is heating up, grate the carrots and beets (the food processor works well for this!), slice the avocado, and make the crispy tofu or baked tofu. And if you haven’t already, make the tahini sauce, if using. Make sure your hummus is ready, too!
3. Assemble the wraps. Spread about a 1/4 cup of hummus on the lower middle of the large collard leaf and top it with a quarter of the tofu.
Add some veggies and herbs. Roll each wrap like a burrito, tucking the sides in as you go. Place them seam-side down. Cut in half and serve with a drizzle of tahini sauce.
Chef’s Tips
- Choose large, sturdy leaves. Look for collard greens without holes or tears. Swiss chard makes a good substitute.
- Blanch for easy rolling. Briefly blanch the leaves until pliable, giving thick stems a little extra time. Pat dry before filling.
- Don’t overfill. Spread hummus first to help hold everything together, then add the remaining ingredients and roll tightly like a burrito.
- Prep ahead. Make the tofu, hummus, and tahini sauce in advance. Pre-shredded vegetables are a great shortcut!
- Choose your own variations! All sorts of fillings work in these wraps. Choose your favorite hummus, try tempeh instead of tofu, switch up the sauce, vary the veggies based on the season, your preference, and what you have stocked, or try some fun new ingredients like roasted chickpeas, kimchi, red peppers, red onions, guacamole, creamy pesto, or even a whole grain like rice or quinoa.
Serving Suggestions
While satisfying and filling all on their own with our Everyday Tahini Sauce, these wraps are delicious with a side of Lentil Soup, Tomato Ginger Soup, or Vegetable Soup, or with a grain salad, like Mediterranean Farro Salad or Quinoa Chickpea Salad. You could also switch up the sauce and try them with our Peanut Sauce, Green Goddess Dressing, or Chipotle Mayo.
Collard Wraps Storage
Store assembled Collard Green Wraps tightly wrapped in parchment paper or in an airtight container in the refrigerator for up to 2 days. If making these ahead, store each wrap component separately, and slice the avocado just before serving to keep it fresh.
How easy is that? So healthy and light – I love how energized I feel after having these vegan collard greens wraps for lunch. Give them a try this week! xoxo Sylvia
More Favorite Wrap Recipes!
Collard Green Wrap Recipe Video
After you try this Collard Green Wrap recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Collard Green Wrap Recipe
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Gluten Free, grain free, Lunch, Main, vegan, wrap
- Method: Stove top
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan
Description
These vegan collard greens wraps are filled with hummus, crispy tofu, shredded beets, carrots and avocado! Drizzle with Tahini sauce! A delicious healthy lunch!
Ingredients
- 4 extra large collard green leaves ( or use chard- see notes)
- 1 1/2 cups hummus ( or try tandoori hummus)
- 1 cup crispy turmeric tofu cubes ( optional- see notes) or baked tofu
- 1–2 avocados
- 1/2–1 cup grated carrots ( feel free to sub shredded cabbage, brussels, broccoli etc)
- 1/2–1 cup grated beets (feel free to sub shredded cabbage, brussels, broccoli etc)
- 1 cup greens(watercress, arugula spinach) or micro-greens or sprouts
- optional additions: fresh herbs ( cilantro, parsley, basil, mint)
- Drizzle with Everyday Tahini Sauce! ( optional)
Instructions
- pliable. If the stems are thick, hold them in the hot water a little longer, keeping the tender leaves above the water. Alternatively, trim thick stems beforehand. Remove with tongs, shake off excess water, and lay flat on the counter.
- Prep the vegetables. While the water heats, grate the beets and carrots and slice the avocado.
- Make the crispy tofu. Pat dry an 8-ounce block of extra-firm tofu and cut into ½-inch cubes. Toss with ½ teaspoon salt and 1-2 teaspoons turmeric, garam masala, or your favorite spice blend (za’atar or Cajun seasoning work well). Heat 2 tablespoons olive oil in a nonstick or well-seasoned cast iron skillet. Sear the tofu on several sides until golden and crispy. Set aside.
- Prepare the sauce. Make the Everyday Tahini Sauce, if using.
- Assemble the wraps. Spread ¼ cup hummus over the lower middle of each collard leaf. Top with a quarter of the crispy tofu, followed by the shredded vegetables, avocado, greens, and herbs. Roll tightly like a burrito, tucking in the sides as you go. Place seam-side down.
- Serve or store. Cut the wraps in half and drizzle with tahini sauce, or serve the sauce on the side for dipping. To make ahead, leave the wraps whole, wrap tightly, and refrigerate for up to 2 days.
Notes
Try to find the largest collard greens leaves as you can, without holes or tears. Sometimes I’ll opt for chard leaves if the collards are too small or look torn.
Chard is thinner and much more tender so will just need a very short blanching, but the blanching does make it more pliable.
The key to cooking this quickly and efficiently is to cook the tofu at the same time the water is heating- a good time to multitask! Remember you can always use store bought hummus and pre shredded veggies.
Nutrition
- Serving Size: 1 wrap
- Calories: 220
- Sugar: 3.8 g
- Sodium: 492.9 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Carbohydrates: 20.5 g
- Fiber: 5.6 g
- Protein: 10 g
- Cholesterol: 0 mg
These are so fun… I love them! I also made them with blackeyed pea hummus and a Carolina mustard BBQ sauce vinaigrette. So many possibilities! 🙂
Sounds amazing Pam!
This was SO satisfying, filling and sustaining. This recipe was such a nourishing lunch. I absolutely loved it and can’t wait to try with other veggies and microgreens I find at my farmers market. Thanks for another home run recipe!
Thanks Haley, happy you enjoyed!
I can’t seem to pin your recipes even though I’m following you. So way harder to look up when needed.
So a pin button should show up on the finished dish photos- usually the first photo on the post? It is in the top right corner… do you it? If not, I wonder if you have pop up’s blocked on this browser, you could try a different browser. Or scroll to the bottom where it says “share this with the world”.
What a fun, healthy, super green and earthy tasting meal. I made a red lentil hummus | like, subbed brown rice for the tofu, used cilantro for the greens, topped with tahini dressing. I really liked the flavors. it was a little
messy as I over cooked the collards a bit to make sure the thick stems would bend, so sometimes the collard leaf ripped a little. Thanks for a unique recipe. I’m sure I will make it again.🙂
Happy you gave these a go! You can remove the thickest part of the stems ( cut them out) before rolling!
Can I use iceberg lettuce instead of Collard greens?
Feel free to try!
These wraps were fabulous, along with your hummus recipe (that I’ve made at least 3 times this week!). The store was out of collard greens so I used Swiss chard and it worked well without having to blanch the leaves. Thank you for another go-to recipe!
Oh perfect- I’ll have to try that!
Delicious! Will be making this one again 🙂
Thank you for this recipe. I made this today with the intention of increasing my family’s vegetable intake. We are plant based but could do with more veg.
It was fresh tasty and quick to prepare.
Many thanks!
Great to hear!
I absolutely LOVE this entire site! My family is trying to be healthy with meatless options and I have many allergies. I love how I have substitution/meatless options for every recipe. It is so refreshing. Sometimes I won’t make something because I’m missing 1 ingredient and I don’t know a substitution but I’ve made a few recipes with substitutions and they are fantastic. THANK YOU!!!
Thought this was excellent! Used the garam masala on the tofu and fried it in my air fryer. My husband and I really enjoyed it for lunch.
excellent, very easy to prepare
Delicious !
I made these for several lunches this week and they were so good. Held up well and loved the addition of the tandoori hummus. So flavorful and healthy.
The tahini sauce was fantastic on this one. Turns out I do not like tofu – it was OK right after cooking it, but a day or two later it had an odd texture with the veggies (I used an extra high protein, extra firm variety and I probably should have tried a silken. Overall, very good and I will make these again, just not with the tofu.
Can’t wait to try your suggestion!!!!
Did you bake it? or make it crispy in a pan? I wonder if just using regualr firm tofu, ether baked, or crispy might be better texture? I think silken would be way to soft here.