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.Print
Here’s 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.
- 4 large collard green leaves
- A generous slathering of hummus
- 1 avocado (peeled, pitted, and sliced or chopped)
- 1 cup of finely chopped or shredded purple cabbage
- 1 cup of shredded or grated carrot
- 1 cup of thinly sliced cucumber
- 1/3 cup of sliced pepperoncini or banana peppers
- 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.
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.
Eat The Rainbow!
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.
Swap The Collard Leaf for A Tortilla
If you replace the collard greens with a simple or 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!
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.
Want 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!
This rainbow collard wraps recipe is reprinted with permission from Vegan Mediterranean Cookbook by Tess Challis, Rockridge Press Inc. 2019. Please note that this article contains affiliate links that help support our work at World of Vegan. Thank you!