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!

Collard Green Wraps

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!

Fajita veggie filling

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.

Collard green wraps recipe

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:

Let me know what variations you try!

How to fold collard green wraps

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.

Next, pile your fillings into the middle of the leaf, and tuck and roll! Use the pictures above and below as a guideline, and find the full recipe below.

Folding collard greens around fillings Collard green wraps on a plate

When you finish rolling one wrap, set it seam side down on a large plate until you’re ready to eat. Once you’ve finished rolling, enjoy!

Vegan Collard Green Wraps

More Favorite Wraps and Rolls

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


5.0 from 1 reviews

Collard Green Wraps

 
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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:
Recipe type: Main dish
Serves: 4
Ingredients
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Sweet Potato Collard Green Burritos

9 comments

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Rate this recipe (after making it):  

  1. Kat from Www.cattivakat.com
    10.30.2016

    Thank you for sharing. Looks delicious!

  2. Wow, these look amazing. I do TrimHealthyMama, and these would be an “E” fuel (carbs). Can’t wait to try them. As a Southern gal, I love my collard greens!

  3. Wow.. it seems to be a fantastic blog..one could read them all without blink an eye.. good to know such meals that could help a lot..love the blog and the blogger.. really thankful for providing such valid information.Just amazing .. I love to eat all of the above foods. I appreciate your post over healthy foods.. Thanks

  4. whoa! had to check this out from the picture, wow, what am interesting serving with the collard green wrap, never seen anything like it, also love the sweet potato, black beans and brown rice! Thank you for this!

  5. Hannah
    02.08.2018

    I have been SO impressed with every single one of your recipes I have tried so far, but this one just has to be my new favorite. Absolutely delicious!! I’m talking and out loud “OHHHhhhhhh my god” upon first bite. Bravo!

    • Jeanine Donofrio
      02.08.2018

      I’m SO happy to hear that, yay!! Thank you for sharing 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.