There are plenty of ways to fill a collard green wrap, but this Mediterranean-inspired version is light, fresh, and flavorful year-round. Collard leaves hold a hearty mix of quinoa, pesto tofu, and veggies, while the lemon herb tahini ties everything together with a creamy, zesty finish. Perfect for meal prep, it’s easy to assemble and enjoy anytime.
Whether you need a gluten-free alternative, a meal-prep-friendly option, or just a fresh twist on your usual lunch, these wraps are endlessly customizable and incredibly satisfying. Prep the collard greens, pesto tofu, quinoa, and tahini sauce ahead of time, and you’ll have a wholesome, flavor-packed meal ready to go in under 10 minutes.
The lemon herb tahini sauce ties everything together and is a must for a creamy, zesty touch to an otherwise dry wrap.
These wraps were inspired by my baked tofu pesto recipe, which adds just the right amount of tang and richness to balance the crisp veggies and hearty quinoa.
Whether making these for a light summer meal or a nutrient-packed lunch any time of year, they’re an easy, flavorful way to enjoy a plant-based Mediterranean dish.
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Why You'll Love This Recipe
- These collard wraps are fresh and vibrant but still hearty enough for a meal.
- Collard greens are a nutritious, gluten-free alternative that holds up beautifully.
- Make a batch ahead of time for quick, healthy lunches all week.
- Swap the fillings to suit your taste - lupini bean hummus or falafel are amazing in these!
Ingredients
Quinoa: Always rinse uncooked quinoa to take away the slightly bitter taste.
Collard Greens: Choose the freshest bunch with smooth, sturdy leaves and minimal blemishes or holes.
Roasted Red Peppers: I buy them in the jar for convenience.
Vegan Feta: Store-bought options like Violife, Follow Your Heart, or Trader Joe’s vegan feta offer a tangy, creamy bite that works great in these wraps.
See the recipe card for quantities and a full list of ingredients.
Variations
Vary the vegetables by adding some air-fryer sun-dried tomatoes, fresh red peppers, red cabbage, artichokes, or chickpeas to the wrap.
Serve with vegan tzatziki, lupini bean hummus, or Vegan Cilantro Lime Dressing instead of the tahini sauce for variety.
How To Make Collard Green Wraps
This is what you'll be doing. This collage assumes your quinoa, tofu, and sauce are prepped. See the recipe card for details.
Step 1: Start by cutting straight across the bottom of the collard leaf to remove the thickest part of the stem. It’s okay if you take off a little of the leaf, too—this will make the wrap shorter but much easier to fold (even if blanched).
Step 2: Next, use a knife to shave down the remaining part of the stem, thinning it out so it becomes more flexible. This helps prevent tearing and makes rolling the wrap much smoother.
Step 3: Blanch the collard greens in boiling water and then transfer to a cold bowl immediately to stop the cooking.
Step 4: After the greens are dry, assemble your wrap by placing the filling in the center away from the edges. Fold in the sides, then roll it up tightly from the bottom like a burrito, tucking as you go to keep everything secure.
Top Tips
I like to wrap it once with one collard leaf, then add a second layer for extra nutrients and a sturdier, more secure wrap.
The better you prep your collard green leaves, the easier they are to fold into secure, tight wraps. Trimming the thick stem, shaving it down, and blanching the leaves for a few seconds will make them much more pliable. Be sure to pick leaves with no holes or tears to prevent filling from spilling out. Like anything, the more you make them, the better you’ll get - soon, you’ll be rolling perfectly snug, mess-free wraps every time.
Prep the greens and make the Baked Pesto Tofu, Lemon Herb Tahini Sauce, and quinoa ahead of time for meal prep and a fast lunch.
Less is more! Overstuffing makes rolling tricky and leads to messy wraps. So, stuff accordingly.
Serving Suggestions
- Serve alongside a warm bowl of Red Lentil Soup or a refreshing Mediterranean Cucumber Tomato Salad.
- Slice the wraps into bite-sized pinwheels for a fresh, colorful party snack.
Meal Prep Instructions
Prepping these wraps in advance makes for a quick, fresh meal anytime. None of these steps takes long, so you should be ready and prepped quickly.
- Start by trimming and shaving down the collard green stems, then blanch them for 10–15 seconds before storing them in an airtight container for up to 4 days. This takes less than 10 minutes to prep.
- Cook the pesto tofu and refrigerate it for 3–4 days. This comes together quick and cooks for about 25 minutes in the oven.
- Make the quinoa while the tofu bakes. This takes about 15 minutes.
- The lemon herb tahini sauce can be made and stored in a sealed jar for up to a week - stir in a little water if it thickens. This is ready in 5 minutes.
- For easy assembly, slice any additional toppings like onions, olives, cherry tomatoes, or cucumbers and store them in airtight containers for 3–4 days.
- When ready to eat, you have everything ready to roll up burrito-style. Keeping ingredients separate until serving ensures the best texture and freshness.
Recipe FAQS
If they are already rolled, put them in an airtight container in the refrigerator for up to 2 days. If possible, keep the dressing separate and drizzle it on just before eating to prevent the wraps from getting soggy.
Yes. These are great for meal prep. For the best texture, assemble them the night before and store them wrapped in parchment paper or an airtight container. Alternatively, prep all the ingredients and assemble them when ready to eat.
I do not recommend it, as the fresh vegetables and collard greens will lose their texture and become soggy when thawed.
Got a minute? I'd love for you to comment and rate Collard Green Wraps. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Collard Green Wraps
Ingredients
- 1 batch lemon herb tahini sauce
- 1 batch baked pesto tofu
- 2 cups quinoa cooked
- 6 large collard green leaves stems trimmed and blanched
- ¾ cup cucumber cut into half moons or julienned
- ½ cup roasted red peppers sliced
- ½ cup red onions sliced
- ½ cup cherry tomatoes or grape tomatoes; halved
- ½ cup vegan feta
- ¼ cup kalamata olives sliced
Instructions
- Prepare the Ingredients: Make a batch of the lemon herb tahini sauce and baked pesto tofu. While that bakes, boil the quinoa.
- Prepare Greens: While the tofu bakes and the quinoa boils, prepare the collard greens. Lay each leaf flat on a cutting board and cut of the thick stem. It's ok to cut some of the leaf with it too. The wrap will be shorter but easier to fold. Using a sharp knife, carefully trim down the thick center stem by running the blade horizontally along the stem, shaving it down until it’s nearly flush with the rest of the leaf. You may not need to do this to every stalk but it will softens the thicker stems and makes it easier to roll. Once the stems are trimmed, submerge each collard leaf for 15 seconds in boiling water, then transfer to an ice bath to stop the cooking process. Pat dry and lay each leaf flat on a clean surface.
- Assembly: To assemble the wraps, add a scoop of quinoa and tofu towards the center, leaving the sides empty for easy folding. Continue to add the remaining ingredients and top with some tahini dressing. Be careful not to overfill, as this will make rolling difficult. Fold the sides of the collard leaf inward first, then tightly roll it from the bottom up, just like rolling a burrito.
- Serve: For the best flavor, serve immediately with a side of sauce for dipping. These wraps can also be stored in an airtight container in the fridge for up to two days, making them a great meal prep option.
Regi Pearce says
I absolutely love these Collard Green Wraps! They’re fresh, light, and somehow manage to be both hearty and refreshing at the same time. The collard leaves hold everything together beautifully, and once you get the hang of rolling them, they come out perfectly every time. Pairing them with pesto tofu and a creamy Lemon Herb Tahini sauce takes the flavor to another level. They’re also great for meal prep.