Healthy Collard Green Wraps

Eating Works @eatingworks
by Eating Works @eatingworks
10 Wraps
50 min

These Healthy Collard Green Wraps are stuffed with hearty veggies like roasted sweet potatoes, caramelized onions and the healthiest “refried” beans ever. The whole family will love this hearty vegan dinner!

Collard Wraps are a great gluten-free and grain-free alternative to a standard wrap or sandwich.If you’re trying to spice up your food life you’ve got to try putting your favorite foods in a collard green wrap! You can use any combinations of veggies, dips and sauces to create effortless grain free, gluten free and healthy creations. Wraps are perfect for lunch or dinner. 

The combinations of savories you can use are endless, you can create anything from Mediterranean falafel wraps with hummus to Thai inspired wraps with peanut sauce.

For this wrap I decided to use one of my favorite vegan hearty combinations, black beans and sweet potatoes.

Healthy Collard Green Wraps
Recipe details
  • 10  Wraps
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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For the Vegan Refried Black Beans
  • 1 Onion chopped (save half for veggie filling)
  • 3 Cloves Garlic pressed
  • 2 tbsp Cumin
  • 2 15 oz Low Sodium Black Beans save aquafaba
  • 1 Lemon juiced
For the Veggie Filling
  • 1 Sweet Potato 1 inch cubes
  • 1/2 Onion Sliced
For the Collard Wraps
  • 1 bunch Collard Greens stems removed
For the Vegan Refried Black Beans
Pre-Heat oven to 350 degrees. Heat oil in a large deep skillet. While the oil is heating dice the onion and press the garlic with a garlic press or mince by hand. Add onions to the pan and saute for 10 minutes stiring often to make sure they don't burn. Once translucent add the garlic and cumin to and saute for another 5 minutes. Lower the heat so the garlic does not burn. Add the beans and liquid and stir. Simmer uncovered for about 25 minutes or until 1/3rd of the cooking liquid evaporates. Transfer to a food blender and process until smooth. Season to taste with lemon juice and salt.
For the Veggie Filling
Heat oil in a skillet. Saute onions until they are carmelized. Arange sweet potoes on a sheet tray. Lightly coat with oil and roast for 15 minutes then flip. Remove when golden brown.
For the Wraps
Hold each collard green leaf over boiling water for 1 minute. When the leaf is soft remove stem and trim the back. Assemble wrap by filling with black beans and the veggie filling. Roll the wrap and tuck in the sides.
  • Refrigerate: You can store the wraps assembled for up to 5 days. I prefer to make the wraps as I want to eat them and to keep the filling, bean spread, dipping sauce and wrap separately. Once all of the items are made it only takes a minute or two to create a lettuce wrap.
  • Substitutions: Instead of beans you can use guacamole.
Eating Works @eatingworks
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