Collard Green Wraps
Fresh, vibrant collard leaves blanched just enough to become tender and pliable, then wrapped around a colorful, crunchy vegetable filling with a zesty spread. A no-cook (or nearly no-cook) lunch that's light, refreshing, and naturally gluten-free.
For 4 servings
- prep
Prep the collard leaves.
1.Lay each leaf flat and shave down the thick central stem with a knife so it’s level with the leaf.2.Rinse leaves under cold water and pat dry. - boil · ~3 min
Blanch the collard leaves.
1.Bring a large pot of water to a rolling boil.2.Using tongs, dip each leaf in boiling water for 30 seconds until bright green and pliable.3.Immediately transfer to an ice-water bowl to stop cooking, then drain and pat completely dry with a clean towel.TIPDon’t skip the ice bath — it locks in the bright green color and keeps the leaves from going limp. - prep
Prepare the filling.
1.Julienne the bell pepper and carrot into thin strips.2.Slice the avocado and cut the cucumber into thin sticks.3.Shred the red cabbage. - assemble
Assemble the wraps.
1.Lay one blanched collard leaf flat, underside facing up.2.Spread a generous spoonful of hummus down the center of the leaf.3.Layer bell pepper, carrot, avocado, cucumber, and red cabbage over the hummus.4.Season with a tiny pinch of salt, black pepper, and a few drops of lemon juice.5.Fold the stem end over the filling, then fold in the sides, and roll tightly like a burrito. - serve
Halve and serve.
Slice each wrap in half diagonally with a sharp knife and serve immediately, or wrap tightly in parchment paper for a packed lunch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To avoid tearing, make sure the blanched collard leaves are patted completely dry before adding the filling.
- 2For easier rolling, shave the thick central stem down until it is flush with the rest of the leaf.
- 3Lay the leaf with the underside (lighter green side) facing up; it's slightly less bitter and holds fillings better.
- 4Don't overfill the wraps — about 1/3 cup of filling per leaf ensures a tight, easy-to-eat roll.
- 5To keep avocado from browning in a packed lunch, squeeze a little extra lemon juice directly on the slices.
- 6These wraps can be assembled up to 4 hours ahead; store in a damp paper towel-lined container in the fridge.
Adapt it for your goals.
High-protein
Add 3-4 ounces of grilled chicken breast, sliced smoked turkey, or crumbled tempeh to each wrap for a heartier, more filling protein boost.
low oilLow-oil
Replace hummus with a tangy, oil-free white bean spread (blend 1/2 cup canned cannellini beans with 1 tbsp lemon juice, 1 tsp tahini, and water to thin).
spicy south westSpicy south-west
Swap the hummus for refried black beans or a smoky chipotle cashew cream, and add fresh corn kernels and a sprinkle of cilantro.
Why this is on our healthy list.
Rich in Vitamin A
Carrots and collard greens together provide a significant amount of beta-carotene, which the body converts into vitamin A for healthy vision and skin.
Excellent Source of Fiber
Collard greens plus the assortment of fresh vegetables deliver a hefty dose of dietary fiber, supporting healthy digestion and keeping you full longer.
Heart-Healthy Fats
Avocado and hummus provide unsaturated fats that help maintain healthy cholesterol levels and support nutrient absorption.
Packed with Vitamin C
Red cabbage and bell peppers are both excellent sources of vitamin C, which boosts immune function and acts as a powerful antioxidant.
Frequently asked questions
Yes, but raw collard leaves are significantly stiffer and have a much more bitter flavor. Blanching softens the leaves and mellows the bitterness for a much better texture and taste.
