These fresh and healthy Collard Wraps are made with tofu, hummus, vegetables and a creamy lemon vinaigrette. This vegan veggie wrap recipe is also gluten-free, dairy-free, grain-free, refined sugar-free and the perfect lunch or low carb snack idea for summer!
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Easy Collard Wraps Recipe
Looking for a delicious and healthy lunch idea? These Fresh Collard Wraps are packed with flavor and loaded with crispy tofu, juicy cucumbers and super easy to customize with different vegetables, seasonings and flavors. Similar to our low carb lettuce wraps and Fresh Summer Rolls they’re everything you love about a burrito or a pita wrap but they’re grain-free and gluten-free. Instead of using a tortilla or pita, you’re going to use collard leaves.
The colorful wraps look so beautiful on a plate with a drizzle of our homemade lemon dressing. They make a great fancy dinner or summer picnic lunch to go along with these Grilled Vegetables, Caprese Pasta Salad or Berry Fruit Salad.
What Are Collards And Why Use These For a Wrap?
Collards are a variety of greens from the cabbage family, and they’re basically made for wraps. The leaves are strong enough not to tear, but flexible enough to fold into a wrap. They’re large and thin, which makes them extremely easy to work with.
Collards are also good for you. They’re low in calories, they’ve been proven to lower cholesterol, and they’re full of fiber, protein and vitamins.
Recipe Ingredients
- Collard Leaves – be sure to wash and dry the collard leaves first. Then use a sharp knife to remove the stems.
- 12-ounce block of Extra Firm Tofu – be sure to choose an Organic and Non-GMO brand – we usually buy ours at Whole Foods.
- Avocado Oil or Olive Oil
- Spices and seasonings:
- Garam Masala: Garam Masala is a blend of Indian spices. If you don’t have any, use another seasoning of choice.
- Turmeric
- Fine Sea Salt
- Dairy-free cream cheese – you can make your own cashew cream cheese sauce or we like the one from Kite Hill
- Vegetables: The great thing about making your own collard wraps at home is that you can pack them with any vegetables you like. We used:
- English Cucumbers
- Carrots
- Red Cabbage
- Avocados
- Creamy Homemade Lemon Vinaigrette (or use your favorite brand – this one from Chosen Foods is a delicious Whole30 & paleo option)
- Lemon Juice
- Tahini
- Avocado Oil
- Salt & Pepper
How to Make Collard Wraps
- Heat Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Prepare Tofu: Slice the tofu into 1/2 inch strips. Place the strips on paper towels to drain the excess water. Stir olive oil, garam masala, turmeric and salt together in a small bowl. Coat strips in the seasoned olive oil mixture.
- Bake Tofu: Place your tofu strips onto the baking sheet and bake them for 18-20 minutes until they’re starting to brown and the edges get crispy.
- Boil Water: Bring a large pot of salted water to a boil over high heat.
- Prepare Collard: While the water is heating, prepare the collard green leaves. Trim off the stems and use a small paring knife to carefully remove the thick part of the stem that runs down the center of the leaf. Repeat with each collard.
- Blanch Leaves: Blanch each collard leaf in the boiling water for about 30 seconds. Place the leaf immediately into an ice water bath to for up to 1 minute. Then, place it on paper towels to drain. Repeat.
- Assemble wraps: On a flat surface, lay a collard green leaf face down. Spread 2 teaspoons of hummus across the center of the leaf. Then, from the top of the sauce begin to layer your filling. Start with cucumber strips, carrot strips, a piece of tofu, red cabbage and avocado. Fold each side of the leaf over the center using a dap of hummus to secure. Then, fold the bottom of the leaf up and over the filling, tucking and rolling until it reaches the top. Repeat with the remaining ingredients.
- To make the dressing: Combine all the ingredients for the dressing in a small bowl and whisk until combined.
- Serve: Cut your wraps into thirds (or halves) and snuggle them all neatly on a plate. Drizzle with creamy lemon dressing and a bowl of dip on the side.
Tips for the Best Low Carb Wraps
- Cut Stem Face Down: Make sure the front part of your collard is facing down when you remove the stem. This will make it much easier to slice off the stem without tearing the leaf.
- Transfer to Ice Water After Blanching: It’s important to place your collard leaves in the ice bath immediately after you blanch them to halt the cooking process.
- Cut with a Serated Knife: When you’re slicing your wraps into halves or thirds, use a serated knife for clean cuts.
- Secure with a Toothpick: If you find that your wraps aren’t staying closed, you can secure them shut with a toothpick.
Serving Suggestions
- Guacamole: My Vegan Guacamole Recipe makes an excellent dip for these collard wraps.
- Sweet Potato Fries: Pair your wraps with my crispy and delicious Air Fryer Sweet Potato Fries.
- Nuts: If you want to add a crunchy bite to your dinner plate, serve these collard wraps with toasted cashews or macadamia nuts.
How to Store and Reheat Leftovers
I recommend storing leftover collard leaves separately from the wrap fillings. Each will stay fresh in an airtight container in the fridge for up to 3 days. You can reheat your leftovers or enjoy the wraps cold.
If you want to reheat your wraps, heat the fillings and the collard leaves separately, then assemble.
More healthy summery salad recipes you might like:
These fresh and healthy Collard Wraps are made with tofu, hummus, vegetables and a creamy lemon vinaigrette. This vegan veggie wrap recipe is the perfect lunch or snack idea for summer!
- 6 large collard leaves
- 1 12-ounce block of extra-firm tofu
- 1 tbsp avocado oil OR olive oil
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp salt
- 1 cup dairy-free cream cheese , we like KiteHill or you can make your own cashew cheese
- 2 medium English cucumbers , peeled and sliced into thin strips
- 1-2 carrots , peeled and sliced into short, thin strips
- 1 cup red cabbage , thinly sliced
- 2 avocados , thinly sliced
- Creamy Lemon Vinaigrette , homemade or we like this one from Chose Foods
- 3 Tbsp tahini
- 2 Tbsp avocado oil or olive oil
- 2 Tbsp fresh lemon juice
- tsp salt and black pepper , to taste
Preheat oven to 425°F and line a baking sheet with parchment paper.
Slice tofu into 1/2 inch strips. Place on paper towels to drain excess water. Stir olive oil, garam masala, turmeric and salt together in a small bowl.
Coat strips in seasoned olive oil mixture.
Place tofu strips onto baking sheet and bake for 18-20 minutes until starting to brown and edges get crispy.
Bring a large pot of salted water to a boil over high heat.
While the water is heating, prepare the collard green leaves.
Trim off the stems and then, using a small paring knife, carefully remove the thick part of the stem that runs down the center of the leaf. The stem should stop about halfway through the leaf - be careful not to tear the leaf. Repeat with each collard.
Next, blanch each collard green leaf in the boiling water for about 30 seconds until the leaf turns bright green in color. Place the leaf immediately into an ice water bath to for up to 1 minute. Then, place it on paper towels to drain. Repeat with all collards.
Build the wraps. On a flat surface, lay a collard green leaf face down. Spread 2 teaspoons of hummus across the center of the leaf.
Then, from the top of the sauce, begin to layer your filling. Start with cucumber strips, carrots strips, a piece of tofu, red cabbage and avocado.
Fold each side of the leaf over the center using a dap of hummus to secure. Then, fold the bottom of the leaf up and over the filling, tucking and rolling until it reaches the top. Repeat with the remaining ingredients.
Cut wraps into thirds (or halves) and snuggle them all neatly on a plate. Drizzle with creamy lemon dressing and a bowl of dip on the side.
Combine all the ingredients for the vinaigrette in a bowl and whisk until smooth. Set aside.
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