Plant-Based Collard Green Wraps with Millet & Veggies

by Alena

Who doesn’t love a colorful, portable lunch? Our meal prep-friendly plant-based wraps are the perfect grab-and-go meal, made with crunchy collard greens, millet, roasted veggies and a fruity sauce.

Get ready to make any picky eater fall in love with healthy food – these collard green wraps are great vehicles to add more fresh vegetables to anyone’s diet in a very creative and delicious way.

While most vegan wraps are made with grain-based tortillas (which we certainly love!), we wanted to change things up a bit. To do that, we opted for a little more veggies — and a lot more color.

Rainbow wraps like these are an easy way to take your everyday salad up a notch. After all, everything just tastes better in a wrap, right? Wraps are fun, portable and just look so much cooler!

For our recipe, we’ve decided to go for a kind of Moroccan flavor-inspired rainbow wrap, fusing together different traditional ingredients to create something that we know you’ll find both new and exciting.

Our plant-based wraps are filled with millet and chickpeas, meaning there are plenty of healthy complex carbs to go round. Because we skipped the tortilla wraps and went with collard greens instead, this colorful lunch is naturally gluten-free and really nutritious.

Of course, we still want to get enough calories and feel full for at least a couple of hours. That’s where our new friend comes into play: starchy, filling millet.

Traditionally used in many African and Asian countries (a staple food for a third of the world!), millet is a small yellow gluten-free seed that functions like a whole grain. It’s got a nutty, earthy, slightly sweet taste, and with its relatively quick cook time, we’re sure you’ll want to make it again and again. 

While millet can be used just like rice, buckwheat or farro, it has a uniquely soft and fluffy texture that gives it a character all its own. Trust us — millet is definitely worth adding to your diet!

We love millet with tomato-based vegetable stews, in veggie patties, as a breakfast porridge, salad add-in — or as a filling for plant-based wraps.

Wonder why we always like to have cooked grains on hand? Wonder no longer — these plant-based wraps are made even quicker and easier with the addition of pre-prepared millet!

Skipping the step of having to prepare rice, millet or whatever else you want to use as a satiating filling enables you to put easy lunches like these together in just a couple of minutes.

If you want to make these during a hot summer day, skip the roasted eggplant and use another raw veggie instead. You could also swap the eggplant for jarred roasted red pepper, which offers a similar texture!

white plate with several bowl of colorful food such as carrot, chickpeas, radishes, millet, red cabbage and millet

Why We Love These Vegan Collard Green Wraps

  • Budget-friendly and approachable
  • Easily customizable with endless variety
  • Ultimate healthy grab-and-go lunch
  • Works for collard green lovers and haters alike
  • Perfect for meal prep or picnics
  • Weight loss-friendly yet satiating
  • Gluten-free and made without any flour
  • Different layers of texture and flavor
Best Portable Vegan Lunches

Are These the Best, Healthiest Plant-Based Wraps?

In our not-so-humble opinion? Yeah, pretty much! These collard wraps are vegetables wrapped in more vegetables – but with delicious spices, rich textures and a creamy sauce. All of these delicious elements come together to make an absolutely stellar, well-rounded and satiating meal.

Here are some reasons why these are the healthiest wraps ever!

table with different bowls containing the ingredients for plant-based wraps and one filled collard leaf being rolled

How to Make Collard Green Wraps

Although they might seem intimidating at first, making veggie-rich gluten-free wraps using collard greens is actually both fun and easy!

If you’re not already on Team Collard Green, these wraps will give you the perfect opportunity to get acquainted with this versatile dark leafy green.

Now, do you need to blanch collard greens or can they be eaten raw? 

It’s certainly possible to eat collard greens raw. Blanching just makes them more flexible and easier to roll up, but doing this does add an extra step to your preparation. 

Some people like collard greens better when they’re blanched, but if you’re looking for convenience and don’t mind raw collard greens, you can totally skip the blanching.

Steaming the leaves makes them easier to digest, too – so if you’re dealing with digestive issues, we’d suggest you start off that way. The collard greens may also taste less bitter after steaming.

We personally like them straight up raw. But if you’re not like us and still want to save some time, here’s a great compromise: wash your collard leaves under really hot water — it’ll make them soften up a bit.

And now, let’s look at the main ingredients for this recipe!

Ingredients for These Plant-Based Wraps

  • Collard Greens: nutrient-dense veggie wrap that’s low in calories, carbs and fat; can be swapped with swiss chard, lettuce, kale or good old tortilla wraps!
  • Millet: a sweet and nutty wholesome gluten-free grain that can be pre-cooked and swapped for rice, couscous, quinoa or other grains.
  • Chickpeas: a chewier plant-based protein with delicious flavor! You can use any type of legume, though.
  • Veggies: we went for some 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 is especially true when you choose to roast your veggies with some spices and let them caramelize.

Don’t forget that you need to incorporate a sticky base to help your wraps keep their shape! Sauces like hummus, guacamole or vegan yogurt are perfect structure-keepers in combination with cooked grains.

white plate with a few rolled vegan collard wraps filled with millet next to a yogurt dip

How to Roll Collard Green Wraps

Now that we’ve listed our main ingredients and given you some ideas for easy swaps and customizations, you can gather everything and begin to create your own delicious plant-based wraps!

Once you’ve decided whether or not you want to blanch your collard greens, you need to remove the ribs and shave off the spines with a sharp knife or vegetable peeler. This will make the collard wraps much easier to roll up.

Once your leaves are prepared, add enough (but not too much!) of the filling lengthwise. Then, fold in the sides and roll up tightly like you would a burrito.

If needed, you can stick a toothpick through every wrap to keep them rolled up and held together.

As you can see, rolling collard green wraps isn’t so different or more complicated than making a good old tortilla wrap.

Calories in Collard Green Wraps

Our collard green wraps are wholesome and low in fat, which means that they are also fairly low in calories. Due to the high amount of vegetables, one wrap only has 218 calories.

If you want a quick snack, you can just have one of these wraps – for a more satiating to-go lunch, we suggest a serving size of two collard green rolls.

The great thing with plant-based wraps like these is that you can play around with the ingredients to make them fit your nutritional needs.

This recipe is already gluten-free and rather low in calories, but if you want to have high protein vegan wraps, you can sub the millet for more legumes or roasted tofu cubes!

The same goes for those craving a low-carb vegan wrap: skip the millet and go for tofu, avocado or walnut taco “meat.”

woman dipping a plant based millet wrap in a bowl of orange mustard yogurt dip

Tips to Make the Best Plant-Based Wraps

Have some pre-cooked grains and legumes on hand! Personally, we always have some canned beans in the pantry so a quick lunch is never far away.

Add different layers of texture and color! We suggest that your wraps have a balance of crunchy, creamy, chewy and carby elements. 

Since we all eat with our eyes, creating beautiful rainbow wraps with produce of all different shades ensures better palatability – and adds an even wider range of nutrients.

No time to wrap your filling or want to change things up? Just throw everything into a bowl, drizzle with yogurt sauce and add some chopped leafy greens. Congratulations — you’ve just transformed this recipe into a delicious salad!

Make sure to have some kind of creamy component that acts as a glue to hold your plant-based wrap together. You can find some of our favorite examples below.

Meal Prep & Batch Cooking Tips

Remember when we said this recipe was uber meal prep-friendly? That’s because these collard green wraps can be stored in the fridge for 2-3 days. If you feel hungry during the day or just want a quick lunch, simply tuck into one of these wraps — we know you won’t be disappointed!

If you don’t want to use raw collard greens to form the shell of your wraps, you can trim the stems and spines with a sharp knife and place the leaves in simmering water for 30-40 seconds. Now, transfer your collard greens to a bowl of cold water for 15 seconds and clean with paper towels.

Store in the fridge in an airtight container and use over the next couple of days.

If you want to make a larger batch of the wraps in one go, we suggest wrapping them in some type of foil, parchment paper or (vegan) wax wrap. That way they’ll hold together nicely with the added benefit of making them so much easier to grab for a healthy snack or lunch.

Plant-Based Meal Prep Guide

What to Put in Vegan Wraps

Making plant-based wraps is super easy. After all, there’s so much you can do with them – you can even improvise a wrap on the fly with whatever you’ve got hanging around your kitchen.

Here’s a basic blueprint with some ideas for different component combinations!

woman in black shirt and red fingernails holding several vegan collard wraps with millet and veggie filling in her hand

Make Raw Vegan Wraps

Nothing’s easier than that! You already have your grain-free collard leaves “wraps” – now it’s time to tweak with the filling

Obviously, you can keep the raw veggies – raw veggies are always one of our favorite places to start. For the chewy and satiating part, we suggest you use some chopped nuts like walnuts or pecans as well as different kinds of fruits like apples or mangoes.

If you’re using sprouted grains, they would be great as well!

Swap the yogurt sauce for a guacamole or raw cashew sour cream dip and there’s your raw vegan wrap.

More Plant-Based 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? Which plant-based wraps are your favorite, and how often do you make them? Share with us in the comments below, rate our recipe and Pin it for later. You can also tag us on Instagram if you made it – we’d love to see your creations.

white plate with a few rolled vegan collard wraps filled with millet next to a yogurt dip

Plant-Based Collard Green Wraps

Yield: 4 wraps
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These millet and veggie-stuffed rainbow wraps are naturally gluten-free and super easy to customize! Using collard greens in place of tortilla wraps, they are a perfect to-go lunch that’s weight loss friendly, decent in protein and works well for meal prep. Try this fantastic light and crunchy whole food plant-based recipe in lieu of a sandwich!


  • 1 large eggplant, cubed
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • ¾ cup dry millet, rinsed
  • 4 collard leaves, washed and dried
  • ½ head red cabbage, thinly sliced
  • 2 medium carrots, thinly sliced
  • 2 radishes, thinly sliced
  • 1 cup cooked chickpeas, drained
  • salt and pepper to taste

Orange mustard sauce

  • 1 tbsp mustard
  • 2 tbsp soy yogurt, unsweetened
  • 1 tsp orange zest
  • 2 tbsp orange juice
  • 2 tbsp fresh chives, chopped


  1. Preheat your oven to 400° F / 200 ° C and line a rimmed baking sheet with a piece of parchment paper.
  2. Toss the eggplant with the smoked paprika, dried thyme, and a fat pinch of salt and pepper; lay on a single layer on your prepared baking sheet. Roast until tender and crispy around the edges, around 25-30 minutes.
  3. While the eggplant is roasting, cook millet according to package directions. Set aside.
  4. In a small bowl or glass jar, whisk together all ingredients for the orange mustard sauce with a pinch of salt and pepper. Taste and adjust the seasoning, adding more mustard for a spicier sauce, or more orange juice for a sweeter sauce.
  5. Once all the components are ready, fill each collard leaf with a dollop of millet, a spoon of smoky roasted eggplant, some cabbage, carrots, radishes, chickpeas, and finally, drizzle with the orange mustard sauce. Fold the leaves like you would a burrito. Enjoy!


  • You can use other greens, such as lettuce, kale or swiss chard, to wrap your fillings. Flour-based tortillas work well, too; they just create a different nutritional profile.
  • 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. The 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: 2 Serving Size: 2 wraps
Amount Per Serving: Calories: 436Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 330mgCarbohydrates: 91gFiber: 23gSugar: 27gProtein: 17g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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