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Healthy Vegan Collard Greens Wraps with hummus, crispy tofu, shredded beets, carrots, avocado and micro-greens. Drizzle these colorful rainbow wraps with optional Tahini Sauce! With a video.
Here’s a light and healthy lunch idea I hope you’ll enjoy as much as we have this week! Collard Greens Wraps! When I first started the blog, 8 years ago now, I posted a different recipe for Collard Greens Wraps, but back then they received very little attention. Now collard greens wraps are popping up everywhere and looking at my old recipe and photos- I realize they needed some serious updating!
This new version takes advantage of the tandoori hummus from a couple of days ago ( which acts as the “glue”) and is loaded up with healthy veggies. To add a bit more texture and flavor I added crispy tofu to the mix. Sooooooo tasty!
Collard Green Wraps | Video
It starts with bringing a pot of water to boil on the stove and blanching large collard greens leaves. Blanching the collard greens makes them really flexible, much easier to roll up and much more pleasant to eat.
I usually make more than one at a time, because they actually keep pretty well in the fridge. So I dunk all the leaves at the same time, leaving the stem end to cook just a little longer.
While the water is heating, prep any veggies you like. Shredded beets and carrots are among my favorites and you can also find these pre-shredded in many upscale grocery stores- also be sure to check the salad bar section too!
In a pinch feel free to use pre-shredded cabbage, brussels or broccoli slaw!
Add greens like micro sprouts, watercress, arugula or even spinach – and if you like, fresh herbs are nice too. Here I’ve added cilantro.
Use a batch of your favorite hummus. Here I’m using the tandoori hummus from a few days ago.
And pan-seared crispy tofu. Here I tested out two flavors, turmeric tofu and garam masala tofu and both were delicious!
Gather the ingredients together and roll up the Collard greens wraps like a burrito.
Start with the hummus!
Think of the hummus as the glue. It does a great job of holding everything together, so make sure to put it down first.
Pile up with the veggies and tofu.
Then wrap them up like you would a burrito, folding the sides in and setting them down on their seam.
If making ahead, store them just like this, on a plate, wrapped in plastic wrap.
When ready to serve, cut them in half.
Drizzle with the optional tahini sauce.
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!
Vegan Collard Green Wraps
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 4 1x
- Category: vegan, main, lunch, wrap, gluten free, grain free
- Method: stove top
- Cuisine: american
These vegan collard greens wraps are filled with hummus, crispy tofu, shredded beets, carrots and avocado! Drizzle with Tahini sauce! A delicious healthy lunch!
- 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)
Bring a big pot of water to a boil. Turn heat to low, stack and place 4 collard greens in the water, stem sides first and blanch for 30-60 seconds, or until stems are soft. Using tongs, turn so all parts of the leaves are blanched and pliable enough to roll. ( If the stems are really thick, sometimes I’ll leave the stem ends in the hot water, with the thinner leafy side hanging over, outside the pot, until the stems are soft and pliable- and of course you can always cut them off beforehand.)
Pull them form the water with the tongs, shake them off in the sink and place on the counter.
While the water is heating, grate your beets and carrots, slice the avocado and make the crispy tofu.
To make the crispy tofu, pat dry an 8 ounce block of extra firm tofu and cut it into ½ inch cubes. Place in a bowl and toss with ½ teaspoon salt, and your choice of 1-2 teaspoons turmeric or garam masala spice. ( You can also use another spice blend here – zaatar spice, cajun seasoning, etc., just something to give it some flavor! Heat 2 tablespoons olive oil in a non-stick pan or well seasoned cast iron skillet, and sear the tofu, on a couple sides, until crispy. Set aside.
Make the everyday tahini sauce if using.
Assemble the collard greens wraps. Place ¼ cup hummus on the lower middle of the wrap, top with ¼ of the tofu, then the veggies and herbs. Roll up, tucking the sides in as you go like a burrito.
Roll up all 4 wraps and place seam them side down.
If serving right away, cut in them in half and serve with a drizzle of the tahini sauce. Or wrap, without cutting, in plastic wrap for later. These will keep for two days in the fridge.
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.
- 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
Keywords: collard greens wraps, rainbow wraps, vegan collard greens wrap, collard greens wrap recipe, gluten free wrap, vegan wraps, rainbow rolls, rainbow rolls recipe, vegan rainbow rolls,
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.
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
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.