Vegan Collard Green Wraps Recipe
These vegan collard greens wraps are filled with hummus, crispy tofu, shredded beets, carrots and avocado! Drizzle with Tahini sauce! A delicious healthy lunch!
How to Make the Best Vegan Collard Green Wraps
These vegan collard green wraps are a vibrant, nutrient-packed meal that’s as beautiful as it is delicious. Filled with creamy hummus, crispy turmeric-spiced tofu, shredded rainbow vegetables, and fresh greens, these wraps make for an incredibly satisfying lunch that will keep you energized throughout the day.
The key to perfect collard green wraps is blanching the leaves just enough to make them pliable while still maintaining their structural integrity. This quick dip in hot water softens the tough stems and makes the leaves easy to roll without tearing. The result is a sturdy, edible wrapper that’s far more nutritious than traditional flour tortillas.
What makes these wraps truly special is the combination of textures and flavors—the crispy, golden tofu contrasts beautifully with the creamy avocado and hummus, while the earthy beets and sweet carrots add both color and crunch. Drizzle with tahini sauce for the perfect finishing touch, and you’ve got yourself a restaurant-quality meal right at home.
Vegan Collard Green Wraps
These vegan collard greens wraps are filled with hummus, crispy tofu, shredded beets, carrots and avocado! Drizzle with Tahini sauce! A delicious healthy lunch!
Ingredients
Collard Green Wraps
Crispy Tofu
Instructions
Prepare the Collard Greens
- Bring a big pot of water to a boil. Turn heat to low, stack and place 4 collard greens in the water, stem sides first and blanch for 30-60 seconds, or until stems are soft.
- Using tongs, turn so all parts of the leaves are blanched and pliable enough to roll. If the stems are really thick, leave the stem ends in the hot water with the thinner leafy side hanging over outside the pot until stems are soft and pliable.
- Pull them from the water with the tongs, shake them off in the sink and place on the counter.
Make the Crispy Tofu
- Pat dry an 8 ounce block of extra firm tofu and cut it into ½ inch cubes.
- Place in a bowl and toss with ½ teaspoon salt and your choice of 1-2 teaspoons turmeric or garam masala spice.
- Heat 2 tablespoons olive oil in a non-stick pan or well seasoned cast iron skillet, and sear the tofu on a couple sides until crispy. Set aside.
Assemble the Wraps
- While the water is heating, grate your beets and carrots, and slice the avocado.
- Place ¼ cup hummus on the lower middle of each wrap, top with ¼ of the tofu, then the veggies and herbs.
- Roll up, tucking the sides in as you go like a burrito.
- Roll up all 4 wraps and place seam side down.
- If serving right away, cut them in half and serve with a drizzle of tahini sauce. Or wrap without cutting in plastic wrap for later. These will keep for two days in the fridge.
Notes
- You can substitute chard for collard greens if preferred.
- Feel free to sub shredded cabbage, brussels sprouts, or broccoli for the carrots and beets.
- Optional additions include fresh herbs like cilantro, parsley, basil, or mint.
- You can use other spice blends for the tofu such as za'atar or cajun seasoning.
