Rainbow Collard Wraps

Sometimes we’re in the mood to eat something fresh, but a salad just won’t cut it. This is the time when quick, veggie-filled wraps come to the rescue! Of course you can make these with a traditional flour or whole wheat tortilla. But if you want to be super-fresh, try using a large collard green leaf instead!

Grab a giant collard leaf, add some hummus and veggies on top, roll them up, and you’re good to go! We’ve included some favorite veggies below, but whatever veggies and sprouts you have on hand in the fridge will do

We’re sure this rainbow collard wraps recipe from the Vegan Mediterranean Cookbook by the all-star vegan chef Tess Challis will tick all the boxes.

Why You’ll Love These Collard Wraps

This recipe is full of life! Literally.

So many colorful and nutrient-filled ingredients in one preparation. Starting with the bright green collard wraps which contain almost every vitamin in the book. This not too known vegetable is a member of the cruciferous family (like broccoli and kale!) and is excellent for reducing inflammation naturally. Then we have the red cabbage, cucumbers, and carrots. All brought together by the hummus and the avocado. Nutrient bomb!

Your body will thank you.

This delicious recipe is basically eating a salad in a wrap. But you can always mix it up in some fun ways to make it a little more filling.

Ingredient Notes

Collard Green Leaves

Look for large, sturdy leaves, preferably with a vibrant green color. To make the leaves more pliable for wrapping, you can blanch them quickly in hot water or steam them. Trim the thick stem to ease the rolling process.

Hummus

Choose your favorite hummus variety to add a creamy and flavorful base. Consider experimenting with different flavors like pink beet hummus or creamy white bean hummus for added depth. For a healthier option, try this oil-free hummus.

Avocado

Select a ripe avocado for a buttery texture. To prevent browning, drizzle with a bit of lemon or lime juice before assembling the wraps.

Purple Cabbage

Opt for fresh, crisp cabbage and finely chop or shred it for a colorful and crunchy element.

Carrot

Use fresh carrots and either finely shred or grate them for a sweet and crunchy texture. Pre-shredded carrots can be a convenient time-saver.

Cucumber

Choose firm cucumbers and thinly slice them for a refreshing and hydrating layer within the wrap. English cucumbers work well due to their milder flavor and fewer seeds.

Pepperoncini or Banana Peppers

Add a tangy and slightly spicy kick with sliced pepperoncini or banana peppers. Adjust the quantity based on your spice preference.

Swap The Collard Leaf for A Tortilla

If you replace the collard greens with a simple wheat tortilla, it becomes crazy child-friendly (or very veggie picky grown-ups!) Add or replace any veggie you desire, and you kind of have the perfect lunch, don’t you agree? Healthy, tasty, affordable, and a great option to take on the go!

Variation: Blanch Your Collard Leaf For Collard Burritos

If you are craving something warm and more filling but equally healthy, instead of using a raw collard leaf you can blanch it briefly in some boiling water which will soften the collard leaf tortilla. This is delicious to use as a burrito wrap, so you can add some cooked rice (make it brown rice if you want optimal nutrition), swap the hummus for guacamole, and serve it with some salsa. Yum!

About The Vegan Mediterranean Cookbook

Tess Challis is the coach, speaker, cooking instructor, author and recipe developer powerhouse behind  Vegan Mediterranean Cookbook. Her passion for helping others live their best lives inspired her to write vegan cookbooks to spread the delicious vegan food message far and beyond. With several books in her repertoire, we are bound to see so much from her in the coming years!

This book comes to fill in a gap in the vegan cookbook realm.

Mediterranean food is a favorite around the world but is not necessarily vegan-friendly, so we welcome it with open arms. From pistachio baklava and falafel salad to macadamia rosemary cheese, this book is full of amazing and nutritious recipes. And each one seems so balanced and carefully crafted, which we love.

More Veggie Filled Recipes

We love meals that are loaded with veggies and taste even better than that burger and fries that may be calling your name. Here are a few of our favorites!

• Collard Green Wraps
• Asian Zucchini Noodle Bowl
• Summer Tomato Salad
• Rainbow Spring Rolls
• 25+ Tastiest Vegan Wraps

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Rainbow Collard Wraps

Author: Tess Challis

5 from 4 votes

These Rainbow Collard Wraps are my take on one of my all-time favorite sandwiches. This wrap makes me feel like I’m eating the rainbow (hello, every nutrient under the sun). The secret to making the flavor really pop is to add banana peppers. This version also uses iron-rich, energy-boosting collard leaves rather than bread. The trick to making a collard leaf wrap well is to trim the stem a bit before you roll it up. However, if you prefer, omit the collard and just serve the toppings on whole-grain bread instead.

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Ingredients

• ▢ 4 large collard green leaves
• ▢ hummus, a generous slathering
• ▢ 1 avocado, peeled, pitted, and sliced or chopped
• ▢ 1 cup finely chopped or shredded purple cabbage
• ▢ 1 cup shredded or grated carrot
• ▢ 1 cup thinly sliced cucumber
• ▢ ⅓ cup sliced pepperoncini or banana peppers

Instructions

• Place a collard leaf stem-side up on a plate. Using a sharp knife, slice off most of the stem, so that it’s flush with the leaf. If you accidentally cut into the leaf, don’t worry—you can roll that part up. What you’re aiming for is a “tortilla” leaf, so that you’ve got an even, flat surface and no thick stem sticking up.
• With the stem-side facing you, spread the middle of the leaf with one-quarter of the hummus, top with one-quarter of the avocado, and finish with one-quarter each of the cabbage, carrot, cucumber, and peperoncini. Roll the bottom of the collard leaf up and over the fillings. Roll the sides in toward the center so that they’re parallel to each other. Then, roll up the wrap all the way to form a green “burrito.”
• Repeat with the remaining collard leaves and fillings. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Notes

Love Your Leftovers: you’ll likely have some collard leaves leftover, and that’s a great problem to have. you can juice them and add them to green smoothies or sauté them in a little olive oil with garlic and lemon juice for a delicious, iron-rich side dish.

Nutrition

Calories: 110kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 35mg | Potassium: 493mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6229IU | Vitamin C: 33mg | Calcium: 56mg | Iron: 1mg

Course — Lunch or Dinner

Cuisine — Amercan

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This rainbow collard wraps recipe is reprinted with permission from Vegan Mediterranean Cookbook by Tess Challis, Rockridge Press Inc. 2019.