Thursday, June 21, 2012

Wrapper's Delight with Collards

These collard green wraps are like little supercharged veggie burritos. Lightly steamed and stuffed with vibrant, crunchy  veggies, garbanzos beans and hemp seeds the wraps are colorful, tasty and packed with protein -  thumbs up all around! 

The recipe listed here is for the veggie+bean combo but we've also had great success stuffing these babies with salmon + cucumbers + greek yogurt + dill as well as shredded chicken + hummus + carrots + cilantro. For a heartier version, try incorporating some grains. Quinoa would make for an excellent lunch wrap if carbs work well for you midday. Let your creativity and fridge contents lead the way and let us know what you come up with! 

  • 2 collard green leaves, washed and steamed for 1 minute 
  • 1/2 cup shredded red cabbage *
  • 1 tsp sesame, coconut or olive oil
  • 2 tsp rice vinegar or apple cider vinegar 
  • 1/3 cup garbanzo beans
  • 1/2 avocado, mushed as if making guacomole
  • 1/2 cucumber sliced lengthwise (3 inch pieces or so) 
  • Several strips of red bell pepper
  • 1-2 tsp hemp seeds
  • Himalayan salt to taste 


Toss the shredded cabbage, oil and vinegar of choice with hemp seeds and Himalayan salt to taste. Set aside as you prep the other veggies to allow to marinate and soften.

Lay out all of your ingredients in front of you for easy asselmbly. With the back of a spoon, gently press down the spine of each collard leaf. This will split the rib in half allowing you to roll the leaf. 

Once you have your leaves prepped, start layering your stuffing ingredients into the middle of the leaf (on top of the flattened spine). Smear a spoonful of avocado into each one, sprinkle half the beans, and all veggies, ending with the cabbage. Follow the how to wrap guide below and serve with your favorite hummus! 

*For some, raw cabbage can create digestive discomfort. You may find a light steam on the cabbage helps to minimize it's impact. You could also entirely omit the cabbage and opt for a crunchy lettuce like Romaine in it's place. 


  1. Very tasty! I swapped in shredded carrots for the red cabbage because I couldn't find it at the store. Also, stacking the sliced veggies on top of the garbanzo beans was a little tricky, so for the second wrap, I put the veggies in the first layer and beans on top.

  2. Hi Nadia, so glad you enjoyed the wraps! Great tip about the stacking order, too.