Collard Green Wraps

Ditch the tortillas and make collard green wraps instead! They’re fun, healthy, and delicious with all sorts of fillings. Find my favorites below!

vegetarian / gluten free / dinner

There are so many reasons to love these collard green wraps. They’re gluten-free, dairy-free, plant-based, delicious, and most importantly, FUN! Last week, I got a ton of huge, gorgeous collard greens in my CSA box, and these vegan collard green wraps became my default healthy lunch. I wasn’t sure how I’d feel about collard green leaves instead of my typical tortillas, but honestly, I’m a complete collard convert. The wraps aren’t hard to fold, and once you have your fillings on hand, they take minutes to make.

This collard green wrap recipe calls for classic burrito fixings, but feel free to choose whatever filling you’re craving. Find more tasty suggestions below!

Filling Variations for Collard Green Wraps

I filled these vegan collard green wraps with classic burrito components: roasted sweet potatoes, black beans, brown rice, fajita veggies, fresh corn, and pico de gallo, with creamy chipotle sauce on the side. Guacamole, tomatillo salsa, and mango salsa would also be great additions here. Each component is simple to make, but it does take a little time to assemble this “fillings bar.” For quicker assembly, prep the components in advance, or choose fewer components to use as your filling.

Of course, you can also take your collard green wraps in a totally different direction. Here are a few filling combinations that I think would be delicious:

Falafel Wraps: Fill them with crispy baked falafel, pickled red onions, hummus, fresh veggies and herbs, and serve with tahini sauce on the side.
Mediterranean Wraps: Stuff them with quinoa, roasted red peppers, olives, cherry tomatoes, and feta, with tzatziki sauce on the side.
Sesame Peanut Wraps: Use these simple sesame soba noodles as the filling, with peanut sauce on the side for dipping.
Pesto Wraps: Stuff the leaves with pesto, farro, roasted tomatoes, and roasted chickpeas.
Bibimbap Wraps: Load them up with white rice or cauliflower rice, kimchi, sautéed mushrooms, seasoned bibimbap veggies, and a sunny-side up egg. Serve with gochujang sauce on the side!

Let me know what variations you try!

How to Make Collard Green Wraps

Once you’ve picked your fillings, it’s time to wrap and roll! Here’s how I do it:

First, blanch a large collard leaf for a few seconds in boiling hot water. The goal is just to make it pliable. Pat it dry, and use a paring knife to trim off the thick part of the stem.

More Favorite Wraps and Rolls

If you love these collard green wraps, try rolling one of these recipes next:

Avocado Cucumber Sushi Roll
Shiitake Maki Sushi Recipe
Peanut Spring Rolls
Avocado Summer Rolls
Nori Wraps
Chickpea Salad Lettuce Wraps

5.0 from 3 reviews

Collard Green Wraps

PrintPrep time 20 minsCook time 30 minsTotal time 50 mins These vegan collard green wraps are fun, healthy, and easy to make! Stuff them with these burrito fillings, or see the post above for more filling ideas.Author: Jeanine DonofrioRecipe type: Main dishServes: 4Ingredients

1 medium sweet potato, cubed
1 teaspoon extra-virgin olive oil
½ teaspoon chili powder
2 cups cooked brown rice, lightly salted
1½ cups cooked black beans, drained, rinsed, lightly salted
6 to 8 large collard green leaves
Chipotle sauce
Sea salt & freshly ground black pepper

Corn salsa:

Kernels from 2 ears of corn (about 1½ cups)
2 small tomatoes, diced
⅓ cup red onion, diced
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon extra-virgin olive oil
Sea salt

Onions & peppers:

1 teaspoon extra-virgin olive oil
½ medium yellow onion, sliced
1 green bell pepper, sliced into strips
1 teaspoon oregano
½ tablespoon lime juice
1 garlic clove, minced
sea salt & freshly ground black pepper

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the sweet potato cubes onto the parchment paper and toss with the olive oil, chili powder and generous pinches of salt and pepper. Roast for 25-35 minutes, or until the sweet potatoes are tender and nicely browned.
Make the corn salsa: In a medium bowl, mix together the corn, tomatoes, onion, garlic, lime juice, olive oil and a few generous pinches of salt. Chill until ready to use.
Make the onions & peppers: Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the onion and a few pinches of salt and pepper and cook until it begins to soften, about 2 minutes. Add the peppers and continue to cook until lightly browned, about 8 more minutes. Stir in the oregano and lime juice, and then add the garlic. Remove from the heat and set aside.
In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce the heat to a simmer and, one at a time, dip each collard green leaf in the water until just softened, about 10 to 20 seconds, or until bright green. Set on towels to dry.
Assemble the burritos: Trim the thick part of the stem from the collard leaves. Fill each burrito with some of the sweet potatoes, brown rice, black beans, and onions & peppers. Add a dollop of corn salsa and chipotle sauce and wrap like a burrito (see photos). Serve with any extra sauce on the side.