Collard Green Wraps

The Three Parts of a Collard Green Wrap

Vegetables: While you can use whatever vegetables you have on hand, the combination of red cabbage, carrots, cucumber, and radishes gives you maximum crunch. If you have a food processor, use the shredding attachment to make quick work of the cabbage and carrots. Or save time and buy them pre-shredded.

Sauce: The sauce is what brings all the flavors of a collard wrap together. This version uses a homemade dairy-free basil pesto layered over a cashew-based cream cheese spread. Making the pesto yourself takes about five minutes and is worth it, but you can use your favorite store-bought pesto and spread to save time, or make both from scratch if you prefer.

Collard leaves: A good collard leaf wrap starts with finding the largest, sturdiest leaves you can. The leaves are naturally large, flexible, and mild in flavor, making them a natural gluten-free stand-in for a tortilla or flatbread. Once the thick stem is trimmed down, they roll cleanly and hold a generous filling without falling apart.

Ingredients for Collard Green Wraps

For the basil hemp seed pesto:

• Fresh basil —Use fresh, unblemished leaves with the stems removed for the best flavor.
• Hemp seeds — Replace the pine nuts or walnuts you'd find in a traditional pesto, making this version completely nut-free. Pumpkin seeds are another nut-free alternative with a similar mild flavor. If you'd prefer a more traditional pesto flavor, walnuts or pine nuts work well here too.
• Extra-virgin olive oil — Use a good one. It's a simple sauce where the oil flavor comes through.
• Fresh lemon juice — Adds brightness and keeps the pesto from tasting flat.
• Garlic — Just a small amount for that traditional pesto flavor without overpowering the basil.
• Fine sea salt — To taste.

For the wraps:

• Collard leaves — Large, firm leaves with no yellowing. Look for leaves that are large across to hold a full filling.
• Dairy-free cream cheese — Cashew or almond-based cream cheese spreads are widely available in most grocery stores. It adds a creamy base that helps the pesto adhere and gives the wrap a richness the pesto alone doesn't provide. Goat cheese spread works well as a non-vegan alternative.
• Carrots — Shredded or julienned for maximum crunch. Pre-shredded from the store saves time.
• Red cabbage — Thinly shredded. It adds color and crunch. Pre-shredded cabbage works well here too.
• Persian cucumbers — Seeds removed and cut into matchstick-sized pieces for the cleanest texture.
• Radishes — Thinly sliced. They add a peppery bite and a pop of color.

How to Make Collard Green Wraps

Step 1: Make the basil pesto

Add the basil, hemp seeds, olive oil, lemon juice, garlic, and salt to a small food processor. Pulse until smooth. Taste and adjust seasoning. Cover and refrigerate until needed. The pesto can be made up to 3-4 days ahead.

Step 2: Prep the collard leaves

Lay each leaf flat on a cutting board with the thick stem facing up. Use a sharp paring knife to shave down the center rib until it's nearly flush with the rest of the leaf. This is the most important step. A thick stem will cause the leaf to crack when you try to roll it.

Step 3: Prep the vegetables

Shred the carrots and cabbage, slice the radishes, and cut the cucumbers into matchstick-sized pieces. If using a food processor, the shredding attachment makes quick work of the carrots and cabbage.

Step 4: Assemble the wraps

Lay a collard leaf flat on a cutting board. Spread one tablespoon of cream cheese across the bottom half of the leaf, then top with a teaspoon of basil pesto. Pile the prepared vegetables evenly on top.

Step 5: Roll and serve

Fold the sides of the leaf in toward the center, then roll upward from the base, tucking in the ends as you go, just like a burrito. Place seam-side down. Slice in half and serve immediately, or refrigerate until ready to eat. Serve with extra pesto on the side for dipping.

Tips for the Best Collard Leaf Wraps

• Trim the stem well. Shave it down until it's nearly flat with the rest of the leaf. This is what allows the leaf to roll without cracking.
• Don't overfill. A modest, even layer of filling is easier to roll and holds together better than an overloaded wrap.
• Roll like a burrito. Fold the sides in first, then roll from the base upward. Placing the finished collard wrap seam-side down keeps it from unraveling.
• Use a toothpick for storing. If making ahead, a toothpick through the center holds the wrap together neatly in the fridge.
• Buy pre-shredded vegetables. Pre-shredded cabbage and carrots save a significant amount of prep time and work just as well in the filling.

Variations

• Change the sauce. Hummus, dairy-free tzatziki, or a tahini dressing all work well in place of or alongside the basil pesto.
• Swap the vegetables. Avocado, shredded beets, sprouts, or thinly sliced bell pepper all work well in place of or alongside the listed vegetables.
• Add protein. Adding chickpeas or white beans turns these into a more substantial meal.
• Use chard instead of collards. Large Swiss chard leaves work in exactly the same way and have an even milder flavor. Look for the largest leaves you can find.
• Make a traditional pesto. Swap the hemp seeds for pine nuts or walnuts if you don't need the nut-free version.

How to Serve Collard Green Wraps

As a packed lunch: These travel well as a lunch option. Wrap in parchment and pack in a container.

At a picnic or barbecue: Make a batch ahead of time and slice in half for easy serving. They look great on a platter and require no utensils.

As a light dinner: Serve alongside a simple soup or salad for a complete meal.

How to Store Collard Green Wraps

Assembled collard leaf wraps: Store in an airtight container in the fridge for up to 24 hours. Best eaten the day they're made or the morning after.

Prepped components: The basil pesto keeps in the fridge for up to 3-4 days. The trimmed collard leaves keep for up to 3-4 days stored in an airtight container. The shredded vegetables keep for up to 3-4 days stored separately. Having all the components ready means you can assemble a fresh collard wrap in minutes throughout the week.

FAQ

Do I need to cook the collard leaves before using them in a collard wrap?
No. Raw collard leaves work well once the thick center stem has been trimmed down. If you'd like them to be more pliable and tender, you can blanch each leaf in boiling water for about 30 seconds, then pat dry before using. This is optional but makes rolling slightly easier, especially for larger batches.

What can I use instead of cashew cream cheese?
Almond-based cream cheese spreads are the closest substitute. For a non-vegan version, goat cheese spread works well and adds a tangy flavor that pairs nicely with the basil pesto. Plain hummus is also a good dairy-free alternative if you can't find a nut-based spread.

What can I use instead of hemp seeds in the pesto?
Pumpkin seeds are a good nut-free alternative with a similar mild quality. Pine nuts or walnuts give you a more traditional pesto flavor. If using pine nuts or walnuts, the pesto will no longer be nut-free.

Can I use a different green instead of collard leaves?
Yes. Large Swiss chard leaves work in exactly the same way and have an even milder flavor. Napa cabbage leaves are another option for a slightly crunchier wrap. Look for the largest leaves you can find in either case.

Final Thoughts

If collard green wraps are new to you, this recipe is a good introduction. Once you get the hang of trimming and rolling the leaves, the rest is easy. They're a fresh and easy lunch option worth having in your repertoire.