Name: Rainbow Collard Green Wrap
Prep time: 10 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 2 large collard green leaves, washed and stems trimmed; 2 tbsp hummus or nut-based spread (e.g., cashew cheese or almond butter); ½ cup cooked quinoa or brown rice; ¼ red bell pepper, thinly sliced; ¼ cup shredded carrots; ¼ cucumber, julienned; ¼ cup shredded purple cabbage; ½ avocado, sliced; 2 tbsp fresh herbs (mint, cilantro, or parsley); 1 tbsp lemon juice or dressing of choice (tahini, peanut sauce, vinaigrette); Salt and black pepper to taste

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Rainbow Collard Green Wraps are my favorite way to pack a bunch of color, crunch, and freshness into one beautiful, nutrient-dense meal. These wraps are stuffed with vibrant vegetables, creamy spreads, and grains or proteins — all bundled up in a large, sturdy collard green leaf. I love how light and energizing they feel while still being satisfying and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it’s clean, colorful, and completely customizable. The collard greens hold everything together without falling apart, and they add a nice earthy bite. Whether I’m making a quick lunch or prepping a few wraps ahead for the week, these always make me feel like I’m eating something nourishing and intentional. Plus, they’re naturally gluten-free and plant-based. Rainbow Collard Green Wrap

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large collard green leaves (washed, stems trimmed)
hummus or nut-based spread (like cashew cheese or almond butter)
cooked quinoa or brown rice
red bell pepper, thinly sliced
shredded carrots
cucumber, julienned
purple cabbage, shredded
avocado slices
fresh herbs (mint, cilantro, or parsley)
lemon juice or dressing of choice (tahini, peanut sauce, vinaigrette)
salt and black pepper

Directions

I start by trimming the thick part of the collard green stem to make the leaf more pliable.
To soften the leaves, I blanch them in hot water for 10–15 seconds, then transfer to ice water to cool. I pat them dry.
I lay the collard leaf flat, spread hummus down the center, and begin layering the fillings — quinoa, veggies, avocado, and herbs.
I drizzle with lemon juice or a spoonful of dressing, then season with salt and pepper.
I fold in the sides and roll tightly, just like a burrito.
I slice the wrap in half and serve immediately, or wrap in parchment for later.

Servings and Timing

This recipe makes 2 large wraps. It takes me about 10 minutes to prep and 5 minutes to assemble, so I have them ready in under 15 minutes.

Variations

Sometimes I swap quinoa for couscous or lentils. I’ve added grilled tofu, tempeh, or roasted chickpeas for protein, and when I want a different flavor base, I use baba ganoush, guacamole, or a spicy hummus instead. For a Thai-inspired wrap, I use peanut sauce and basil with shredded cabbage and carrots. I’ve even made a breakfast version with scrambled eggs and avocado.

Storage/Reheating

I wrap these tightly in parchment or foil and keep them in the fridge for up to 2 days. They’re perfect for grab-and-go lunches. I don’t recommend reheating them — they’re best eaten cold or at room temperature. If I’m packing them for later, I keep any dressings separate until I’m ready to eat so the wrap doesn’t get soggy. Rainbow Collard Green Wrap

FAQs

Are collard greens good for wraps?

Yes, they’re sturdy, flexible when blanched, and don’t tear easily like other leafy greens.

Do I have to blanch the leaves?

I usually do to make them easier to roll and chew, but I’ve also used raw leaves for extra crunch.

Can I use other greens instead?

Yes, large Swiss chard, kale, or even butter lettuce can work, though collards hold together best.

How do I keep the wrap from falling apart?

I trim the stem and roll tightly like a burrito, tucking the sides in as I go. A blanched leaf helps it stay flexible.

What dipping sauces go well with this wrap?

I love tahini lemon dressing, peanut sauce, or a simple balsamic vinaigrette — they add great flavor without overpowering the veggies.

Conclusion

Rainbow Collard Green Wraps are one of the freshest, most vibrant meals I like to make — loaded with colorful veggies, creamy spreads, and bright flavors. They’re a fun, healthy alternative to traditional wraps, and I always feel great after eating them. Whether I’m making one for myself or prepping a few for the week, they’re a delicious way to eat the rainbow in every bite.