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How to Make a Vegan Collard Green Wrap

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How to prepare collard greens or any large leafy green and turn it into a healthy whole food, plant based wrap sandwich. No bread, no beans, no oil. It is a delicious meal that can be made even tastier when you add a side of baked sweet potato fries or roasted chickpeas and bowl of soup.

Collard green wrap and soup healthy lunch

When people learn that I eat a whole food, plant based diet with no oil, I often get asked what I eat. They are surprised when I tell or show them what I eat in a day.

My favorite meal of the day is lunch and I have tried and made many salads, sandwiches soups and plant based burgers.

Some of the recipes I make, I don’t care for, so the recipe doesn’t make it into my recipe box.

Just as when I am DIY’ing around my house, I like to experiment with the recipes and make them in different ways than they were originally intended to be made.

A vegan collard green wrap cut in half on a plate with roasted chickpeas.

This recipe for a bean-less, plant based vegan burger was one that I really liked. It is made with cooked black or purple rice, sweet potatoes and a can of roasted tomatoes and a few seasonings.

I have made it quite a few times and have found the mixture tastes just as good, not baked and made into a wrap using a tortilla or a collard green when I want to go without bread.

How to Turn a Collard Green into a Wrap

When choosing a collard leaf/leaves to make a wrap, select the leaves that are large enough to fill and roll that don’t have tears or holes in them. 

Also look for leaves that look glossy and crisp, not dull and limp as the flavor and crunch of a fresh leave can really make the difference in the enjoyment of using greens to make a wrap.

How to make a collard green leaf easy to roll into a wrap sandwich - use a vegetable peeler.

The main rib of a collard green leaf is very thick and can make it hard to roll without snapping it in two. To avoid this from happening, use a paring knife or vegetable peeler to carefully thin the rib. Doing this will make the leaf easier to roll. 

Optional: I do not do this, but you can also steam the collard green leaves so that they become easier to roll. Don’t steam for too long or they will become too soft – 30 seconds is what to aim for.

Once steamed, put the collard green in a bowl filled with ice water to stop the cooking. Then remove and lay the collard greens on a paper towel to dry.

collard green wrap being made using a vegan filling

Once the rib is thinned out, spread the mixture evenly over the center of the wrap so that it is about a half inch thick.

Note: If you are craving a hot lunch, warm up the mixture in the microwave first, then spread over the collard green leaf.

A collard green wrap on a cutting board

Then roll the wrap as you would a burrito.

Cut in half and enjoy.

Vegan Collard Green Wrap Recipe

The recipe makes a lot of burgers or filling for a wrap. I make half into burgers and freeze them and use the other half of the bean-less mix as a filling for wraps.

I have made this recipe with black rice and purple rice. Both were good, but I preferred the purple rice. I found both at my local supermarket. If yours doesn’t carry either – here is where you can purchase them:

No Bean Collard Green Wrap Sandwich

This recipe for filling to use to make a delicious vegan collard green wrap that uses no oil can also be made into patties and cooked in the over to make plant based – bean-less burgers.
Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch, Snack
Cuisine: American
Keyword: plant based, vegan, Vegan dinners, vegan lunch, Whole food, plant based – no oil
Servings: 12 people
Cost: $5

Ingredients

  • 4 cups black rice cooked. You can also use purple rice.
  • 4 cups sweet potatoes cooked and mashed. Optional – Hanna or Japanese yam
  • 1 -14.5 ounce can tomatoes Fire Roasted and diced and no salt if watching sodium
  • 1 cup red onion finely chopped
  • 8 cloves garlic minced
  • 1 cup roasted red peppers in a jar – no oil. Option: red bell pepper – chopped
  • 1 cup carrots shredded
  • 1 tsp cilantro dried
  • 12 tbsp nutritional yeast
  • 4 tbsp chili powder
  • 1 tsp cumin ground
  • 1 tbsp SMOKED paprika – not regular paprika
  • 1 tsp chipotle powder

Instructions

  • Preheat oven to 400°
  • Drain can of tomatoes and saute onion in the liquid from the canned tomatoes until soft.
  • Add the chopped carrots, roasted peppers and garlic and cook until soft for approx. 10-15 minutes.
  • Combine all ingredients in a large bowl and stir to mix.
  • Spread on a large collard green leaf with a center rib that you have peeled.

To Make Bean-Less Plant Based Burgers

  • After mixing all the ingredients together, cover the bowl and let chill in the refrigerator for several hours or overnight.
  • Make burger patties using a 1/2 cup of the mixture. Cooking time will depend on how thin or thick you make them.
  • Place patties on a silicone mat or parchment paper covered baking pan.
  • Bake for 30 – 45 minutes or until you are able to turn them over without them falling apart or sticking. After you flip them – bake for another 20-30 minutes.

Notes

When choosing your collard leaf/leaves, select the ones that are large enough to fill and roll that don’t have tears or holes in them. 
The main rib of a collard green leaf is very thick; using a paring knife or vegetable peeler, carefully thin the rib. Doing this will make the leaf easier to roll. 
Spread the leaf out so that it is flat and then add your filling and spread it evenly over the leaf – not adding too much or it will be hard to roll. 
Roll the wrap as you would a burrito. Cut in half and enjoy.
Optional: Steam the collard green leaves so that they become easier to roll. Don’t steam for too long or they will become too soft – 30 seconds is what to aim for. 
Once steamed, put the collard green in a bowl filled with ice water to stop the cooking. Then remove and lay the collard greens on a paper towel to dry. 

Whole Food, Plant Based Eating Benefits

If you have been thinking about eating more plant based foods, this article may help you in deciding to give it a try.

collard green wrap made vegan with no beans or oil.

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8 Comments

  1. OK. I made this twice since you posted it. I just LOVE it!. Super flavorful. I froze some of the mixture as burgers and I used the rest for wraps. I live in a rural area, where the chance of getting collard greens is “iffy” . (Lots of the fresh produce gets sold out super fast). I had to use romaine leaves instead. I look forward to trying them with the collards. Also I used brown rice since I didn’t want to wait to order the black or purple and it seems very expensive. The brown rice worked just fine. A great recipe. Definitely a “keeper”. Thanks Diane!

  2. This sounds simply satisfying. For years I was reluctant to try Collard wraps, they just sounded so earthy. So, when I finally tried them was pleasantly surprised to find them so mild and agreeable. Thank you for this flavorful gluten free nutrient dense lunch idea.

  3. Thanks so much Diane! I always enjoy your posts, especially the ones that contain recipes. I appreciate you sharing, this looks delicious. :)

    1. Even though I’ve been eating WFPB foods for some time, I always appreciate a new recipe. This contains many of my favorite vegetables so I look forward to trying it. Thank you so much. I continue to pray that you and Zoe are doing well.

  4. We will have been eating this way four years in February. Always looking for another easy burger recipe. I will have to try this one.

  5. The filling looks delicious, and I love collard greens, but have not used them as a wrap yet. Will give this a try for sure, thank you.