About this recipe
These collard greens wraps are a fresh, easy, and healthy way to use up leftovers in your fridge. No flour tortillas here—just nutrient-packed collard greens, crunchy veggies, and flavorful spreads wrapped up for a satisfying lunch or light dinner. Think of them as low-carb, meal-prep-friendly bundles of goodness.
Why you’ll love this recipe
- No flour tortilla, no problem – Collard greens make a sturdy, fresh, and vitamin-rich wrap alternative.
- Meal prep win – These wraps hold up well in the fridge and are perfect for packing in lunches.
- Customizable – Use whatever grains (brown rice or quinoa), spreads, or veggies you have on hand.
- Great for clean-out-the-fridge days – It’s more of a method than a recipe, and that’s why it works.
Ingredient notes
- Collard greens – Choose large, fresh leaves without tears. These are your wrap “tortillas.”
- Grains – Use brown rice, quinoa, or even cauliflower rice for a low-carb option.
- Spread – Hummus, avocado mash, or vegan cream cheese helps everything stick together.
- Veggies – Think colorful and crunchy: shredded carrots, red cabbage, cucumber, bell peppers.
- Extras – Kimchi, pickled onions, salsa, or leftover roasted veggies are all great additions.
How to make Collard Green wraps
- Prep the greens: Rinse and pat dry the collard leaves. Use a knife to shave down the thick part of the stem so they roll easily. You can also blanch them for 20 seconds in boiling water to soften if you’d like.
- Fill: Add a scoop of grain, a smear of your chosen spread, and a handful of veggies.
- Wrap: Roll it like a burrito—fold the sides in, then roll from the bottom up tightly.
- Eat or store: Cut in half and enjoy! Or wrap in parchment paper for later.
Variations
- Mexican-inspired: Add black beans, salsa, avocado, and a drizzle of chipotle crema.
- Asian-style: Try cooked tofu, shredded carrots, cucumber, and peanut sauce.
- Mediterranean: Use quinoa, hummus, olives, cucumbers, and lemon-tahini dressing.
Home cook to home cook tips
- Blanch the leaves if you want a more flexible wrap that won’t tear.
- Make it portable – Wrap in parchment or beeswax wrap for a grab-and-go meal.
- Use what you have – Leftover roasted veggies, dips, or grains? These wraps are your best bet.
- Storage: Store wrapped tightly in the fridge for up to 3 days. These are best eaten fresh, so skip freezing.
Collard Greens Wraps
Ingredients
- 4 large collard green leaves
- 1 cup cooked quinoa or brown rice
- ½ cup hummus or avocado mash
- 1 cup grated carrots
- 1 cup red cabbage shredded
- 1 cucumber julienned
Instructions
- Rinse and dry the collard greens. Trim the thick part of the stem.
- Spread about 2 tbsp of hummus onto each leaf.
- Top with quinoa and vegetables.
- Roll tightly like a burrito. Slice and serve.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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