Eat the rainbow and make these delicious vegan collard green wraps! They are naturally gluten-free, super nutritious, weight loss-friendly and the perfect to-go lunch idea.
Who doesn’t love a colorful, portable lunch? These meal prep-friendly vegan collard green wraps are the perfect grab-and-go meal and so flavorful.
These leafy greens are not only a healthy food themselves; they are also great vehicles to add more fresh veggies to your diet!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Unlike most other vegan wraps, these Moroccan-style collard green wraps are naturally gluten-free, lower in calories and super pretty!
Instead of making a salad for lunch, prepare them in advance and have a filling, colorful and healthy meal waiting for you in the fridge.
These vegan collard green wraps are perfect for using up pre-cooked grains or any veggies you have sitting in your kitchen!
- Budget-friendly and super nutritious
- Easily customizable & meal prep-friendly
- Ultimate healthy grab-and-go lunch
- Weight loss-friendly yet satiating
- Gluten-free and made without any flour
- Different layers of texture and flavor
Making these collard wraps is such a fun way to eat more greens! Even kids like them because they are bursting with color and fun to make.
- Collard Greens: keep them raw or blanch them first; can be swapped with swiss chard, lettuce or kale!
- Millet: a sweet and nutty gluten-free grain that can be swapped for rice, couscous, quinoa or other grains.
- Chickpeas: our favorite legume for this wrap!
- Veggies: this recipe calls for red cabbage, carrots, radishes and roasted eggplant, but the possibilities here really are endless!
- Soy Yogurt, Mustard & Orange: these work in unison to create a simple yet flavorful vegan sauce that holds everything together beautifully.
We love to add at least one roasted veggie to our wraps for more textural and flavor variety.
This means that you need an oven and baking sheet alongside measuring equipment, a sharp knife and a small bowl for the dressing.
How to make collard green wraps
Preheat your oven to 400°F/200°C and line a baking sheet with parchment paper.
Toss the cubed eggplant with delicious spices, then arrange them in a single layer on your prepared baking sheet and roast them for 25-30 minutes.
Cook the millet according to package instructions. Once done, set it aside.
Make the yogurt sauce by combining soy yogurt, mustard, orange juice, salt and pepper in a small bowl.
Prepare your collard greens: trim the tough spine without cutting the leaf so it can be rolled and folded without cracking!
You can leave them raw or blanch each leaf separately in hot water for 20-30 seconds. Now, transfer your collard greens to a bowl of cold water for 15 seconds and dry them with paper towels.
Fill your collard wraps once all of the components are ready! Divide the cooked grains, chickpeas, sliced veggies and orange mustard sauce between your collard leaves. Make sure that you don’t overstuff them!
Fold in the sides and roll your collard leaf up like you would a burrito! Repeat with all collard greens, then slice and enjoy your wraps!
Tips for making collard wraps
Watch the video below to get additional actionable tips for filling and rolling collard wraps!
Storage & serving suggestions
The blanched collard greens can be stored in the fridge for a couple of days and the assembled wraps keep well for 2-3 days in an airtight container.
Wrap them in some foil so they hold together nicely over a longer period of time!
Instead of the orange mustard sauce, try these:
- Beet dip
- Yogurt garlic sauce
- Cashew sour cream
- Herbed tofu ranch
- Healthy peanut sauce
- Honey mustard
Feel free to use roasted chickpeas which you can prepare alongside the eggplant in the oven instead of keeping your beans uncooked.
Tips & FAQs
Speed up the process by skipping the roasted eggplant and using any pre-cooked grains you have on hand!
Just add some type of creamy component which acts as glue to hold your wrap together.
If you cannot be bothered to assemble your collard wraps properly, throw everything into a bowl and drizzle with the yogurt sauce!
Tips for the filling
It really depends on the size of your collard leaves if the amount of filling as written in the recipe is enough, too much or too little!
Just adjust the number of collard greens you use or eat any leftover filling by combining everything in a bowl.
You can use this lemony herbed millet for your filling, too!
Make raw vegan wraps
Nothing’s easier than that! You already have your collard leaf wraps – now it’s time to tweak the filling!
Alongside the raw veggies, you can use homemade walnut taco “meat”, chopped nuts, sprouted grains, guacamole, nut-based sauce and fruits like mangoes.
You can swap the collard greens for kale or even lettuce!
Other dietary adjustments
The original recipe is really low in fat, high in volume and fiber — which makes these wraps great for weight loss!
However, here are some tips to modify them.
Lower carb: swap the millet for avocado, tempeh, tofu or mock meat.
Higher calorie: add avocado, oil- or tahini-based dressing and walnut taco meat while reducing the raw veggies.
More healthy vegan recipes
There are endless variations of delicious plant-based wraps! Here are a few of our favorites for you to try next.
Have you tried our collard green wraps and like them? Share with us in the comments below, rate our recipe and Pin it for later.
- ½ medium eggplant (260 g), cubed
- ½ tsp smoked paprika
- ½ tsp thyme, dry
- ¾ cup millet (150 g), dry
- 4 collard leaves, washed and dried
- 1 cup red cabbage (70 g), thinly sliced
- 1 carrot, thinly sliced
- 2 radishes, thinly sliced
- ½ cup cooked chickpeas (80 g), drained
- salt and pepper to taste
Orange Mustard Sauce
- 2 tbsp mustard
- 6 tbsp soy yogurt
- 2 tbsp orange juice
- 2 tbsp fresh chives (6 g), finely chopped
- 1 tsp orange zest (optional)
- Preheat your oven to 400°F/200°C and line a baking sheet with parchment paper.
- Toss the eggplant with smoked paprika, dried thyme, salt and pepper, then arrange the cubes in a single layer on your prepared baking sheet. Roast for 25-30 minutes until everything is tender and crispy around the edges.
- While the eggplant is roasting, cook millet according to package directions. Set aside.
- In a small bowl or glass jar, whisk together all ingredients for the orange mustard sauce with a pinch of salt and pepper. Adjust to taste preferences.
- If you don't want to use raw collard leaves for your wrap, blanch them for 20-30 seconds in hot water (individually), then transfer them to a bowl of cold water for 15 seconds. Pat dry with paper towels.
- Once all the components are ready, fill each collard leaf with a dollop of millet, a spoonful of smoky roasted eggplant, some cabbage, carrots, radishes and chickpeas. Drizzle with the orange mustard sauce.
- Fold the leaves like you would a burrito: fold over the left and right side and roll it up. Slice and enjoy!
- If you have a hard time digesting raw dark leafy greens, feel free to blanch or steam the collard greens for 30-40 seconds before using them for your wrap.
- Instead of the yogurt sauce, you can use any store-bought hummus for a different twist and more convenient version!
- Other veggies you can try are cucumbers, bell peppers, tomatoes, avocado or beets. Chickpeas can also be swapped for any other legume.
- If you cannot find millet, use another cooked grain for some substance in your wraps.
- Should your collard green wraps not hold together very well, simply use a toothpick to stick through every single wrap. A rubber band also works – but make sure to remove it before eating!
Nutrition Information:Yield: 4 Serving Size: 1 wrap
Amount Per Serving: Calories: 142Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 182mgCarbohydrates: 29gFiber: 6gSugar: 8gProtein: 5g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!