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Collard Green Wraps

Collard Green Wraps are full of vegetables for a quick and healthy snack or light lunch
Prep Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: dairy-free, main course, vegan, vegetarian
Servings: 4 servings


For the wraps:

  • 4 collard green leaves
  • 1-2 carrots, julienned
  • 1 bell pepper, julienned
  • ½ cucumbers, julienned
  • 2-3 radishes, julienned
  • Handful of spring mix or other delicate lettuces (optional)
  • 1 tbsp hemp seeds (optional)

For the sauce:

  • 1 tbsp pesto
  • ½ an avocado
  • ½ tsp lemon juice
  • Pinch of salt & black pepper


  • Heat a large pot of water on the stove. In a medium sized bowl, create an ice bath with ice cubes and cold water. Set aside.
  • With a sharp knife, cut the stem of the collard green leaving the stem intact but removing about half of it (see picture above). This will allow the green to be more pliable when folding
  • Next, julienne and chop all your vegetables and set aside. Once the water is boiling, dip the collard green into the water for about ten seconds and then tranfer to the ice bath. Continue with the remianing leaves.
  • Remove the leaf from the ice bath and pat dry with a towel. Next, smear the pesto-avocado mixture (or whatever sauce you would like!) in the middle and then pile the vegetables on high. Gently fold both sides of the leaf towards the center then fold the bottom and continue to roll to the top. Cut in half and place on a plate. Continue with the remianing leaves.