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Top view of four vegan collard wraps on a white plate with fresh vegetables on the side

Collard Wraps

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!

Course Lunch
Cuisine American
Keyword baked tofu recipe, healthy wraps, low carb wraps, vegan lunch, vegan lunch ideas, vegan lunch recipes, vegan wraps, veggie wraps
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 224 kcal
Author Kelly


  • 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

Creamy Lemon Vinaigrette

  • 3 Tbsp tahini
  • 2 Tbsp avocado oil or olive oil
  • 2 Tbsp fresh lemon juice
  • tsp salt and black pepper , to taste



  1. Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. 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.


  1. Bring a large pot of salted water to a boil over high heat.

  2. While the water is heating, prepare the collard green leaves.

  3. 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.

  4. 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.

    Top view of ingredients to make gluten-free collard wraps on a white plate with fresh vegetables on the side
  5. 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.

    Top view of ingredients to make healthy collard wraps on a white plate with fresh vegetables on the side
  6. 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.

    Top view of three rolled vegan collard wraps on a white plate with fresh vegetables on the side on a grey background
  7. 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.

    Top view of four vegan collard wraps on a white plate with fresh vegetables on the side

For the Homemade Lemon Vinaigrette

  1. Combine all the ingredients for the vinaigrette in a bowl and whisk until smooth. Set aside.

Nutrition Facts
Collard Wraps
Amount Per Serving
Calories 224 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 13g4%
Fiber 9g36%
Sugar 2g2%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.