Collard Green Wraps
These Collard Green Wraps offer a fresh, low-carb, and gluten-free alternative to traditional tortillas, perfect for a light lunch or snack. Filled with a zesty chickpea salad and crisp vegetables, they are both satisfying and nutritious.
For 2 servings
Prepare the collard leaves: Wash the collard leaves thoroughly. Using a small paring knife, carefully trim down the thickest part of the stem at the base of each leaf, without cutting through the leaf itself. This makes the leaf more pliable for rolling.
Blanch the collard leaves: Bring a medium pot of water to a boil. Prepare a bowl of ice water. Submerge one collard leaf at a time in the boiling water for 20-30 seconds, until it becomes bright green and slightly pliable. Immediately transfer it to the ice water bath to stop cooking, then pat dry with paper towels.
Prepare the chickpea salad: In a medium bowl, mash the rinsed and drained chickpeas with a fork or potato masher until mostly broken down but still with some texture. Add the vegan mayonnaise, diced celery, minced red onion, lemon juice, Dijon mustard, salt, and black pepper. Mix well to combine.
Lay out the collard leaves: Place each blanched and dried collard leaf flat on a clean cutting board, with the trimmed stem end facing you.
Assemble the wraps: Spoon about 1/4 cup of the chickpea salad onto the lower third of each collard leaf, leaving space on the sides. Top the chickpea salad with a portion of shredded carrots and a few slices of avocado.
Roll the wraps: Fold the bottom edge of the collard leaf up over the filling. Then, fold in the sides of the leaf towards the center. Tightly roll the wrap from the bottom up, creating a compact bundle.
Serve immediately: Slice each wrap in half diagonally, if desired, and serve. These wraps are best enjoyed fresh but can be stored for a short period.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't over-blanch: Blanching for too long can make the leaves too soft and prone to tearing. Aim for just 20-30 seconds to achieve pliability while maintaining structure.
- 2Trim the stem carefully: Removing the thickest part of the stem is crucial for easy rolling. Score it gently with a knife rather than cutting it completely off, or shave it down to reduce bulk.
- 3Don't overfill: While tempting, overfilling the wraps will make them difficult to roll and more likely to burst. Start with a moderate amount of filling and add more next time if you find it can handle it.
- 4Experiment with fillings: These wraps are incredibly versatile. Try chicken salad, tuna salad, smoked salmon, hummus and roasted vegetables, or even a spicy tofu scramble for breakfast.
Adapt it for your goals.
Protein Swap
Replace the chickpea salad with cooked, shredded chicken breast mixed with a light dressing, or pan-fried seasoned tofu/tempeh for a different protein source.
Flavor ProfileFlavor Profile
Add a touch of Asian flair with a peanut sauce drizzle, shredded cabbage, and bell peppers, or go Mediterranean with hummus, cucumber, and feta (if not vegan).
Raw OptionRaw Option
For a truly raw meal, skip the blanching step. The collard leaves will be crunchier and require a bit more careful handling when rolling, but still delicious.
Why this is on our healthy list.
Rich in Vitamins
Collard greens are packed with Vitamins K, A, and C, supporting bone health, vision, and immune function.
High in Fiber
The high fiber content in collard greens and chickpeas aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Low-Carb & Plant-Based
This recipe offers a naturally low-carb, gluten-free, and plant-based meal, making it suitable for various dietary preferences and promoting overall health.
Frequently asked questions
While best enjoyed fresh, you can prepare the chickpea salad and blanch the collard leaves a day in advance. Store them separately in airtight containers in the refrigerator. Assemble the wraps just before serving to prevent the leaves from becoming soggy.
