Name: Easy Mediterranean Collard Wraps
Prep time: 10 min
Total time: 10 min
Ingredients: Large collard leaves ((at least 1 per person)); Zucchini Hummus (, or store-bought); Oil-Free Arugula Pesto (, or store-bought); Sliced raw veggies (, such as bell peppers, cucumbers, radishes, shredded carrots, sprouts, etc.); Pre-roasted vegetables (, such as artichoke hearts, red peppers, red onions, tomatoes, etc.)

This post may contain affiliate links. Please read my disclosure and privacy policy.

I’m all about quick and easy meals these days.

Sandwiches and wraps make such a convenient packed meal, but for those who want to avoid grains and don’t want to take the time or effort to prepare some sort of grain-free wrap from scratch, collard greens are by far the fastest and healthiest solution. Depending on the time of year, collard leaves can be HUGE– larger than a tortilla, in fact– making for a hefty wrap that won’t weigh you down.

You can use a collard wrap just as you would a tortilla, filling it with whatever you like, but I’ve been on a bit of a Mediterranean kick lately. I love spreading the leaves with hummus (and sometimes pesto, too) and then loading up the center with an assortment of raw and cooked veggies, such as artichoke hearts, leftover grilled zucchini, sliced cucumber, roasted red peppers, shredded carrots, red onion, and more. Whatever you have in your fridge can probably work in a collard wrap!

Since we’ve been living out of our basement this week, these collard wraps have become a staple for me because very little prep work is involved. We’ve been using store-bought hummus this week (so that I don’t have to clean the food processor in the sink), so I really only have to rinse off my knife and cutting board every time I make these. Though, in theory, you could just slice everything at once and store it ready-to-go in the fridge for easy wraps in the future! I tend to slice as I go, because the fillings I crave change on a day-by-day basis. I’m sharing my method below so you can try these easy, summer-friendly wraps, too.

Easy Mediterranean Collard Wraps
Serving size varies

Ingredients:

Large collard leaves (at least 1 per person)
Zucchini Hummus, or store-bought
Oil-Free Arugula Pesto, or store-bought
Sliced raw veggies, such as bell peppers, cucumbers, radishes, shredded carrots, sprouts, etc.
Pre-roasted vegetables, such as artichoke hearts, red peppers, red onions, tomatoes, etc.

Directions:

Collard leaves usually have a very thick stem that can make them difficult to wrap and bite into, so I like to lay them flat on a cutting board and use a sharp knife to slice/shave off the excess stem. (As pictured below.) Alternatively, you can simply cut out the stem and make smaller wraps using each half of the collard leaf.

Once the stem has been shaved down, fill the center of the collard leaf with your favorite spreads, like the hummus and pesto. I like to be generous with the spread, because it will help hold all of the veggies in place when you wrap it up. Arrange the sliced and roasted veggies into the center, then gently roll one side of the collard leaf over the filling, rolling it up to the other side just like a burrito. Slice in half, if desired, and devour!

Easy Mediterranean Collard Wraps

5 from 3 votes

An easy gluten-free wrap, which is a healthy alternative to using white flour tortillas or complicated grain-free wraps.

prep10 mins total10 mins

Servings:1

Print Save Rate

Ingredients

Large collard leaves (at least 1 per person)
Zucchini Hummus , or store-bought
Oil-Free Arugula Pesto , or store-bought
Sliced raw veggies , such as bell peppers, cucumbers, radishes, shredded carrots, sprouts, etc.
Pre-roasted vegetables , such as artichoke hearts, red peppers, red onions, tomatoes, etc.

Instructions

Collard leaves usually have a very thick stem that can make them difficult to wrap and bite into, so I like to lay them flat on a cutting board and use a sharp knife to slice/shave off the excess stem. (As pictured below.) Alternatively, you can simply cut out the stem and make smaller wraps using each half of the collard leaf.
Once the stem has been shaved down, fill the center of the collard leaf with your favorite spreads, like the hummus and pesto. I like to be generous with the spread, because it will help hold all of the veggies in place when you wrap it up. Arrange the sliced and roasted veggies into the center, then gently roll one side of the collard leaf over the filling, rolling it up to the other side just like a burrito. Slice in half, if desired, and devour!

Notes

It can take some practice to decide how full you like your collard wrap to be, while still making it manageable enough to be hand-held. I find that using very thinly-sliced vegetables, such as shredded carrots rather than sliced carrots, helps keep the wrap together better, so feel free to experiment to see what works best for you. I pre-roasted a large sheet of vegetables last week, including tomatoes, bell peppers, and red onions, and I find that they add a nice variety of texture with the raw veggies, as well. As long as you like all of the ingredients you're using, it's hard to go wrong! These wraps can be made up to two days in advance, as long as you're using thick spreads that won't make the vegetables soggy. You might want to use a toothpick if packing them for lunch, because the collard leaves will unroll themselves if you're not careful!

Nutrition

Author: Megan Gilmore

Course: Main Course

Cuisine: American

Keyword: healthy collard wrap

Per Serving: Calories: 357, Fat: 25g, Carbohydrates: 16g, Fiber: 4g, Protein: 4g

Hope you enjoy them!

—

Reader Feedback: Have you made collard wraps before? What’s your favorite filling for a wrap?