Collard Wrap

We’ve all heard that it’s important to eat our veggies, especially greens like kale, spinach, chard, and collards.  Collards work especially well to wrap contents in because they are a large leaf and allow a blank slate for your favorite fillings.  Below is an example of a wrap filled with  hummus, black bean spread and tons of veggies.  These wraps will keep for several days in fridge so while you have everything out – make a couple.

Collard Wrap
Hummus – store bought or homemade
Black Bean Spread – store bought or homemade
Spinach leaves
Shredded carrots
Avocado, sliced thin
Shredded purple cabbage
Green Pepper, cut in thin strips
Add any other veggies you like – sprouts would be good
Parchment Paper – to help hold together


  • Prepared collard leaves by washing the leaves, cut off white stem at the bottom that has no leaves and place in a bath of warm water with the juice of half a lemon for 10 minutes.  Dry the leaves with paper towels and use a small knife thinly slice down the central root.  This will help the leaf bend easier.
  • Take a collard and spread the center with hummus and/or black bean spread.  This will act like the glue and hold other ingredients on the wrap.
  • Place veggies on top.  Don’t overfill.
  • Fold the edges in toward the center and the wrap like a burrito.
  • Place wrap on edge of parchment paper and keep wrapping.  Twist ends shut. Cut in half to serve.