Collard Green Wraps with Quinoa, Veggie fillings, and Vegan Nuggets Recipe
These nutritious and flavorful Collard Green Wraps are a vibrant, plant-based alternative to traditional wraps, packed with cooked quinoa, shredded carrots, purple cabbage, chopped tomatoes, and crispy vegan nuggets. The collard greens are blanched to soften and used as a sturdy, nutrient-rich tortilla substitute, making this recipe perfect for a healthy lunch or light dinner option. Finished with a drizzle of vegan ranch dressing, these wraps offer a satisfying blend of textures and fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 large wraps (each made with 3 collard leaves) 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
Wrap Base
- 6 large collard leaves (destemmed)
Filling
- ½ cup quinoa (cooked)
- ½ cup purple cabbage (sliced)
- ½ cup carrots (shredded)
- ½ cup tomatoes (chopped)
- 10–12 vegan nuggets
Sauce
- Vegan ranch dressing (store-bought or homemade), as needed
Instructions
- Prepare Collard Leaves: Slice off the stems of the collard leaves and carefully shave the back side of the stem with a small knife so it sits flush with the leaf. This step ensures the leaves are easier to roll without tearing.
- Blanch the Leaves: Fill a large wide skillet with 1-2 inches of water and bring it to a boil. Submerge a few collard leaves at a time and blanch them for one minute, then remove and set aside. Repeat until all leaves are blanched. Blanching softens the leaves, making them pliable for wrapping.
- Assemble the Wraps: Lay out three blanched collard leaves overlapping each other to create one large tortilla-shaped base. In the center, layer the cooked quinoa, shredded carrots, sliced purple cabbage, chopped tomatoes, and vegan nuggets. Drizzle generously with vegan ranch dressing or your preferred sauce for added flavor.
- Roll Up: Fold the sides of the collard leaf base over the filling, then roll tightly like a burrito, ensuring it holds together well. Repeat the process with the remaining leaves to make additional wraps. Slice each wrap in half to serve and enjoy immediately.
Notes
- Blanching collard greens is essential for pliability; do not skip this step.
- Vegan nuggets can be substituted with any plant-based protein or tofu.
- You can customize the filling with other vegetables or sauces according to your preference.
- Serve wraps fresh; to store, wrap in parchment paper and refrigerate for up to 2 days.
- If quinoa is not pre-cooked, cook according to package instructions before assembling.
Keywords: collard green wraps, vegan wraps, healthy wraps, vegan nuggets, quinoa wraps, plant-based lunch, low-carb wraps
