Collard Green Wraps

Ingredients & Substitutions

Here I explain the best ingredients for my collard green wrap recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Collard Leaves – These sturdy greens hold up really well as wraps and don’t tear as easily as lettuce. I usually find them near the kale and other leafy greens in the produce section. Large leaves work best here because they’re easier to roll and hold more filling.
• Hummus – You can use any hummus you like here. Use regular chickpea hummus for some protein, or my homemade cauliflower hummus for lower carbs.
• Fillings – I stuffed my collard leaves with cucumbers, bell peppers, diced Roma tomatoes, red onion, and sliced avocado for a Mediterranean-inspired combo that pairs perfectly with the hummus. Feel free to switch things up with carrots, shredded cabbage, sprouts, radishes, or proteins, like hard boiled eggs, turkey, or chicken. See my variations below for more ideas!

How To Cut Collard Greens For Wraps

You don’t actually need to cut up the leaves, but you do need to deal with the stem, so that the greens wrap well. Here’s what I do:

1. Trim the stem. Cut off the long stem at the bottom of the collard leaf first.
2. Shave down the center vein. Flip the leaf over so the veins are facing up, then use a paring knife to carefully shave down the thick center stem until it’s mostly flat. I’m showing how to do this in the photo below. This makes the leaf much easier to bend and roll without cracking.
3. Cut a small “V” if needed. If the base of the leaf still feels stiff after shaving it down, trim out a small, narrow “V” shape to remove the toughest part. I usually do this with larger leaves so they roll more easily. (I included a picture of this further below, where I show adding the fillings.)

How To Make Collard Green Wraps

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Add the fillings. Lay out the collard leaves and spread the hummus over each one, leaving a small border around the edges so it doesn’t squeeze out when rolling. Top with the veggies and avocado, arranging everything in the same direction across the leaf.
2. Roll the wraps. Starting from the wider side with the V cutout, fold in the ends and roll everything up tightly like a burrito, keeping the roll parallel to the way the veggies are layered. Place the wraps seam-side down to keep them closed, then repeat with the remaining collard green wraps.
3. Enjoy! I recommend cutting the collard green wraps in half right before serving, which makes them easier to eat. They can be a meal all on their own, or for a more complete plate, add my rutabaga fries or zucchini chips for a crispy side!

Filling Variations

Once you know how to prep and roll the collard leaves, you can fill them so many different ways. Here are some of my favorite combinations when I want them higher protein these days:

• Chicken Caesar – Spread the leaf with a little Caesar dressing, then add chopped romaine, sliced grilled chicken, parmesan, avocado, and a squeeze of lemon. This one is crisp, creamy, and a little more classic than the veggie version.
• Turkey club – Use mayo, ranch, or guacamole as the spread, then layer in turkey, bacon, tomato, avocado, and lettuce or sprouts. It reminds me of a club sandwich, but lighter and fresher.
• Mexican style – Fill the collard green wraps with shredded barbacoa, a small scoop of rice or cauliflower rice, salsa, avocado, shredded lettuce, and a little cheese or sour cream if you like. Just keep the rice and salsa toward the center so the wrap doesn’t get too messy.
• Tuna or chicken salad – My easiest meal prep lunch! Fill the collard leaves with my avocado tuna salad or chicken salad, then add cucumbers, sprouts, or shredded cabbage for crunch.
• Buffalo chicken – Add shredded chicken, buffalo sauce, blue cheese dressing or crumbles, avocado, and crisp celery or cabbage.
• Gyro-inspired – Spread the leaf with tzatziki, then add gyro meat, cucumber, tomato, red onion, and feta. It has all the fresh, creamy, tangy flavors of a gyro without the pita.