Collard Wraps

Collard Wraps

When I was a chef at Pure Food + Wine (RIP), I was often tasked with making the collard wraps, which were as delicious as they were labor intensive! This collard wrap is a mega-simplified version. It fills the sandwich or wrap craving when you’re trying to eat mostly salads 😉


August 4, 2020
: 4


  • 4 large collard green leaves, stem and rib removed
  • olive oil
  • 1 ripe mango, sliced into matchsticks
  • any protein: shredded chicken, baked tofu or tempeh, grilled shrimp
  • 1 to 2 tablespoons of almond butter
  • pickled red cabbage, beets or carrots
  • matchsticks of jicama
  • fresh sprigs of herbs like cilantro and Thai basil
  • rice, fonio, quinoa, or roasted sweet potato
  • Step 1
    Lightly massage the collard green leaves with just a bit of olive oil.
  • Step 2
    Lay a collard green leaf (you should have 8 halves total) on a cutting board, outer leaf facing down.
  • Step 3 In the center of the leaf, place a few tablespoons of pickled vegetables, a few strips of chicken or tofu, mango, jicama and fresh herbs. You can also add roasted sweet potato or rice.
  • Step 4 Roll up the leaf and seal it with a dot of almond butter on the inner leaf.
  • Step 5 Serve with a side of different salsas and dips, such as Carrot-Ginger or Peanut Sauce.

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