If you happen to find collard greens at your local store, grab a bunch and make this easy collard wrap recipe. You can use these large, leafy greens just like you would a tortilla, for healthy wraps the rest of the week.
I originally shared this recipe using raw collard wraps, but over the past few years, I’ve learned that briefly blanching the leaves (for about 30 seconds) makes them sturdier, easier to work with, and more tender to bite into.
Once you get the hang of this, it will become a weekly staple!
Collard Wrap Ingredients
- Collard Leaves. This is the only essential ingredient. You’ll find collard greens in the produce section near heads of Romaine lettuce or cabbage. They should look quite large and are in season during cooler months. (Fall to Spring)
- Sandwich fillings. You can use any sandwich filling you like in a collard wrap. After trying several variations, I’ve included my favorite turkey pesto combination in the recipe card below. However, I’ll also share a few more suggestions, in case you’d like to explore additional options.
How to Make Collard Wraps
Step 1:
Bring a large pot of water to a boil. While you wait, place the collard leaf on a cutting board with the large stem and veins facing up. Use a sharp knife to shave the stem down until it’s flush with the rest of the leaf. (This will make it much easier to fold later!)
Once the water is boiling, blanch the collard leaf by placing it in the boiling water for 30 seconds. Then use tongs to carefully remove the leaf from the water and place it on a towel to dry. Pat dry on both sides, and repeat with as many collard leaves as you’d like to prepare.
You can store blanched collard leaves in the fridge for up to 4 days, allowing you to have more wraps ready for the week ahead.
Step 2:
Arrange the collard leaf on a plate and spread the center with your favorite spread. I like to use both hummus and pesto for creaminess and flavor.
Then add a layer of sliced turkey, or any other filling (like chickpea salad) you like. Top with sliced tomatoes, red onion, and sliced avocado, if desired.
Step 3:
Starting at the bottom of the leaf, start wrapping upward, covering the fillings with the bottom. Fold the sides of the collard greens inward, then continue rolling up, just as you would a burrito.
As soon as you reach the top, the collard leaf should be fully wrapped. Place the roll seam-side down to prevent it from unraveling. Alternatively, you can slice the wrap in half and use a toothpick to hold the wrap in place.
Serve right away for the best flavor and texture.
More Filling Ideas
- Goat Cheese, Pesto, and Roasted Red Peppers. One of my all-time favorite sandwiches is made with roasted red peppers, soft goat cheese, sliced tomatoes, and pesto sauce. Try these fillings in a collard leaf!
- Turkey Romesco Wraps. Spread a thick layer of romesco sauce on the collard leaf, then top it with sliced turkey, tomato, mixed greens, avocado, and red onion.
- Chickpea Salad Wraps. For a vegan wrap, spoon some chickpea salad into the wrap and pair it with sliced tomatoes, pickles, sprouts, and red onion.
- Burrito Wraps. Add rice, black beans, salsa, and guacamole inside for a burrito flavor.
- BLTE Wrap. You can add crispy bacon (or mushroom bacon), plus lettuce, tomato, a fried egg, and spicy mayo for the best filling.
- 1 large collard leaf (or as many as you’d like to prep)
- 2 ounces sliced turkey
- 2 tablespoons hummus
- 1 tablespoon pesto
- 3 slices tomato
- 1 slice red onion
- ¼ avocado , sliced
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To get started, bring a large pot of water to a boil. While you wait on that, place the collard leaf stem-side up on a cutting board. Use a sharp knife to shave the stem until it’s very thin and flush with the rest of the leaf. (See photos for guidance.) Alternatively, you can use a knife to fully remove the stem, but this will make the wrap slightly harder to work with.
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Once the water is boiling, blanch the collard leaves one at a time. This means you’ll place a leaf in the boiling water for about 30 seconds, then quickly use tongs to remove it. Place the blanched leaves on a large towel to dry, and repeat with as many collard leaves as you’d like to prepare. (I usually blanch about six at a time so I can have them ready for the week ahead.) Blanching the leaves makes them less likely to break and crack as you wrap them later.
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When you’re done blanching the collard leaves, arrange one leaf on a plate and add some spread to the center of the leaf. I like to use 1-2 tablespoons of hummus and 1-2 tablespoons of pesto sauce. Then add several slices of turkey, tomato, red onion, and avocado. (Use the photos in this post for guidance so you’ll know where to place the fillings.) For a vegetarian wrap, omit the turkey and use quinoa, hummus, and your favorite veggies for the filling.
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Starting from the bottom of the collard leaf, wrap upwards so that the collard covers the filling. Then fold in the sides, like a burrito, and continue wrapping upward until the wrap is sealed. Set the collard wrap seam side down to prevent the wrap from opening when you serve it. Alternatively, slice the wrap in half and use a toothpick to secure it in place. Serve right away for the best taste and texture.
Storage Tips: Blanched collard leaves can be stored in an airtight container in the refrigerator for up to 4 days, provided they are thoroughly dried before storage. If you assemble a wrap in advance, it should be consumed within 24 hours. (They get soggier after that!)
Calories: 268kcal | Carbohydrates: 16g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 765mg | Potassium: 752mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1561IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 2mg
More Recipes to Try
If you try these collard wraps, please leave a comment and star rating below to let me know how they turned out for you.
