Easy, Yummy & INCREDIBLY HEALTHY Recipe – Collard Green Wraps!


I LOVE making these because they’re incredibly versatile!  Whatever I’m craving is what I put in them!  If I’m in a carb mood I’ll add quinoa (I have an amazing quinoa recipe that I’ll post later…) or a rice mixture of some sort,  or just a bunch of veggies!  Sometimes I use lots of raw onion (I warn my husband when the onion craving hits!), broccoli slaw, tomatoes, peppers, edamames.  I can go all raw with my veggies or add sautéed onions and mushrooms.  The sky’s the limit!  I love to make a cauliflower dipping sauce or cashew cream sauce (I’ll post recipes at a later time – YUM!) or just some hummus or something quick from my fridge.  Spices and herbs (especially marjoram or thyme) are EXCEPTIONAL in these wraps.  These make beautiful appetizers and can even be a meal (add a protein, like tempeh)!  Okay, now for the basics…..  Here goes:

Collard Green Wraps


  • 1 bunch collard green with stems removed (just cut them right out!)
  • LOTS OF VEGGIES!!  Whatever you’re craving!  But here are some ideas:
    • You can use green onions, bell peppers (red, yellow, orange), cucumber, onion, SPROUTS, slaws (broccoli or cabbage) – cut them in long strips!
  • 1 lemons, zested and juiced (the zest REALLY makes a difference so go that extra step for sure!)



  • Bring a large pan/pot of water to a boil.
  • Get a large bowl and fill it with water and ice water
  • Put the collard green leaves in the boiling water and cover.
  • Let it stay in the boiling water for about 30 seconds
  • Fetch the leaves carefully and plunge into the cold water. 3.
  • I like to pat the leaves dry, lying them flat
  • Spread whatever sauce you are using on them.  This helps “glue” the wrap together at the end!
  • Squeeze some lemon on top
  • Put the veggies you prepared in the middle of leaf, lengthwise.
  • Sprinkle the lemon zest on top
  • ROLL EM UP!!


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