This vibrant, colorful collard green wrap comes together in just 20 minutes and makes the perfect portable snack or meal. It’s great for making ahead for meal prep and keeps in the fridge for several days.
The star of the show is the tangy-creamy green curry tahini sauce made with our go-to Green Curry Paste. This wrap is what plant-based dreams are made of!
It’s no secret that around here we’re big fans of cuisines and flavors from around the world (including the Middle East, Germany, and Thailand). And this recipe draws inspiration from many of our favorites for the ultimate flavor explosion!
How to Make a Collard Green Wrap
We start with a fresh collard green leaf as the “wrap.” Collard greens work well for wraps because they are sturdy and large (the larger the leaves you can find, the better!). You can learn about the Mediterranean and African roots of these nutrient-rich greens here.
The slight bitterness of the greens pairs beautifully with our green curry tahini sauce. It’s sweet, punchy, and inspired by Thai and Middle Eastern flavors. Learn about the ingredients that inspired it here and here.
These wraps are then loaded with fresh veggies! Feel free to customize based on what you enjoy and have around. We went with carrots, red bell pepper, and cabbage for crunch and broccoli sprouts and beets for their liver-supporting properties.
Then we added avocado for healthy fats, sauerkraut* for its tanginess and gut-supportive probiotics, and hummus* for extra fiber and flavor!
*Note: You can learn about the origin of sauerkraut here and hummus here.
The result? These collard green wraps are:
Fresh
Crunchy
Vibrant
Customizable
Nourishing
Portable
& SO delicious!
They’re perfect for a cooling summertime meal or snack! And the components can be meal prepped ahead of time for super speedy weekday assembling. That’s our kind of meal!
More Vegan Wrap Recipes
- 5-Minute Vegan Coconut Wraps (a fan favorite!)
- Rainbow Chard Hummus Wraps
- Vegan Collard Green Burritos
- Kale Falafel Hummus Wraps
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Vibrant Collard Green Wraps with Green Curry Tahini Sauce
Ingredients
WRAPS
- 1 large collard green leaf
- 2 Tbsp hummus
- 1/4 cup shredded beet
- 1/4 cup shredded carrot
- 1/4 cup thinly sliced red bell pepper
- 3 Tbsp ripe avocado
- 1/4 cup sprouts (any sprout // we prefer broccoli)
- 1-2 Tbsp sauerkraut or kimchi (or sub thinly sliced cabbage or herb such as parsley or cilantro)
SAUCE
- 3-4 Tbsp green curry paste (if using store-bought curry paste, start with less as it’s saltier and spicier than our DIY recipe)
- 1 Tbsp tahini (or sub cashew butter)
- 1 Tbsp lemon or lime juice
- 1/2-1 tsp maple syrup (if not vegan, raw honey is good too)
Instructions
- Start by rinsing collard green, patting dry, and chopping off the bulky end of the stem (where the base of the leaves meet). Then use a sharp knife to carefully shave down the thickness of the remaining stem so it folds and wraps easily (see photo).
- Prep all veggies by thinly slicing with a knife, mandolin, or food processor. Set aside.
- Prepare your sauce by adding green curry paste, tahini, lemon or lime juice, and maple syrup to a small bowl and whisking to combine. Depending on the brand of your curry paste and tahini, you may need to add a little water to thin so it’s a dippable sauce. Taste and adjust flavor as needed, adding more citrus for acidity, maple syrup for sweetness, or tahini for creaminess. Set aside for serving.
- To assemble, add your hummus to bottom third of the collard green, then gradually build on top in layers, adding your shredded beet, carrot, bell pepper, avocado, sprouts, and sauerkraut (or kimchi or cabbage).
- Next, press it all down so it’s in the bottom 1/3 of the collard green, fold the base over the ingredients, tuck in the sides to secure the fillings, and continue rolling away from you until the seams meet. Cut in half or eat whole. Repeat the process to make desired number of wraps. Enjoy immediately with green curry tahini sauce on the side for dipping / spooning on top.
- Store leftovers covered in the refrigerator for up to 2-3 days. The sauce will keep when stored separately for up to 5 days. Not freezer friendly.
Laura D says
These turned out really good! Even my vegan-reluctant husband commented that they were good. The sauce is key and adds that flavor that makes it taste like more than just a bunch of veggies. I enjoyed the unique green curry tahini combo, but think they would be just as good with whatever yummy sauce or dressing you have on hand. I’ll make this again.
We’re so glad you both enjoyed them, Laura! Thank you for sharing! xo
Kristen says
This recipe didn’t have the usual flavors that I go for but I had some of your amazing homemade hummus leftover from another recipe along with your gingery apple cabbage sauerkraut so I just had to try this! It was SO GOOD and SO FRESH! I made the green curry paste from scratch and that really amped up the freshness factor. Loved going to the store and leaving with all vegetables! A great lunchtime staple. Thanks for a great recipe!
Love that! Thanks for sharing, Kristen!
Mary says
Did you use raw beets shredded, or cooked beets? Thanks!
We used raw, but either would work!
Aizhan Toibazarova says
I am very grateful for your talent in creating these delicious healthy recipes! I made these for lunch an hour ago and it was devoured with an ear pleasing “Mmmm, so good!”. I would highly recommend to make these and I am going to showcase them on my IG account! Thank you again for the wonderful meal!
Aw, so kind, Aizhan! We’re so glad you enjoyed them. Thanks so much for the lovely review! xo
Jana says
My boys 8 and 5 ate this!! I think it was fun for them and I showed them the recipe video to get them excited about rolling them up etc.
Aw, love that! Thanks for sharing, Jana! xo
Kimiyo says
Slowly transitioning my family to plant-based and this was a flavorful and colorful recipe to make for them for a weekend lunch. We subbed tortillas for collards and it was filling enough for the veg-skeptics. Lots of fun flavors and textures!
Meagn says
The green curry sauce makes the recipe. Great, fresh, yummy. Good way to finish up the green curry from the green curry veg recipe. Can’t wait to eat it tomorrow.
We’re so glad you enjoyed it, Meagn! Thanks so much for sharing!
Kelly says
This was delightful! However, it turns out I’m not a huge (raw) collard green fan, will likely use bib lettuce tomorrow. Despite that, I loved everything else. Used the fillings suggested. Made the curry sauce and I really like it a lot….cuz it doesn’t taste like curry 😊. I used a green bell pepper, one serrano and a poblano pepper, but kept the rest the same.
Here’s to trying new things…..sauerkraut, raw collard greens and homemade curry dipping sauce!
So excited to try more of your recipes,
Cheers!
We’re so glad you enjoyed the flavors in this one, Kelly! Bibb lettuce should work, though may be a little more messy. Is it possible you got an extra bitter batch of collards?
Kelly says
It wasn’t really the flavor, it was a texture thing, it was just too “thick”. I feel it took away from the flavors of the filling.
I figured the bib lettuce will be a bit messy, but I’ll just use less filling and make several wraps instead of just one big one. I’m ok with making a mess 😉
Ah, gotcha! Let us know how the bib lettuce goes =)
Olivia says
ended up eating like five of these in one sitting because of how tasty they were! I had to use red curry paste for the dipping sauce because that was all my grocery store had but it was still delicious!
Love it! Thanks for sharing, Olivia!
Alexa Marsh says
The green curry tahini sauce sounds delicious!
Laura says
Delicious! I loved the green curry spread. Next time I think I will fry some tofu to add more protein.
Love that idea! Thanks, Laura.
Zee says
What can I use instead of collard greens? They dont sell that in the country I live…
Hi Zee, perhaps another sturdy leafy green (since it varies by region, we’re not sure what’s available to you) or chard?
Stephanie says
We are in prime veggie time due to fall harvest, so we are looking for ways to use all of our veg. This recipe is great since we have all of this handy! I was worried about the rolling aspect, but I appreciate the video… Thanks also for the links to traditional recipes. The family one was amazing! I will be making this this week.
Thanks for sharing, Stephanie! Let us know how it goes!
Ethan says
These look great! Never seen collard greens in stores where I live, any other green that would work to sub for it?
Interesting! Collards should be pretty common- they’re great because they are sturdy and hold together well. But you could also use chard leaves- they will be more messy though!
Sylvia says
Collard greens are called spring greens in the UK. Don’t know if that helps.
Christina says
Where can l buy collard greens in Melbourne Australia ?
Hi Christina, we’re not sure! In the US, they’re at most grocery stores.