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Vegan Collard Green Wraps

The most colorful wrap to enter your kitchen... the perfect on-the-go lunch!

Prep time: 30 minutes

Cook time: 20 minutes

Great source of…

✓ Protein

✓ Manganese

✓ Iron

✓ Fiber

✓ Folate

✓ Magnesium

✓ Vitamins A, C, K, B6


  • 4 extra large collard green leaves (or chard)

  • 1 cup hummus

  • 1 cup crispy tofu cubes or baked tofu

  • 1/2 cup grated carrots

  • 1/2 cup grated beets

  • 1 cup greens (watercress, arugula spinach) or micro greens

  • 1/2 teaspoon salt

  • 1-2 teaspoons turmeric

  • 2 tbsp olive oil


  1. Bring big pot of water to a boil.

  2. Turn heat to low, stack and place 4 collard greens in water, stem side first. Blanch for 30-60 seconds (or until stems are soft). Use tongs to blanch all parts of leaves.

  3. Use tongs to pull greens from water, shake off in sink and place on the counter.

  4. While water is heating, grate beets & carrots, slice avocado, and make crispy tofu.

  5. Crispy tofu: pat and cut tofu (8oz block) into 1/2 inch cubes. Place in a bowl and toss with salt and turmeric (plus spices of your choice). Heat olive oil in non-stick pan or well seasoned cast iron skillet, and sear tofu (both sides), until crispy. Set aside.

  6. Assemble 4 collard green wraps: place 1/4 cup hummus on lower middle of wrap, top with 1/4 of tofu, then veggies and herbs. Roll up, tucking sides in as you go.

  7. If serving right away, cut in half and serve! If saving for later, wrap in plastic wrap without cutting - these will keep for 2 days in the fridge.


  1. Try to find the largest collard green leaves you can, without holes or tears. If too small or torn, opt for chard.

  2. Optional additions: fresh herbs (cilantro, parsley, basil, mint), spices (zaatar spice, cajun seasoning), tahini sauce

  3. Substitutes:

  • use carrots & beets instead of shredded cabbage, brussels, broccoli

  • use plain hummus instead tandoori hummus

  • try turmeric spices instead of garam masala spice

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