Vegetable Stuffed Collard Wraps

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Wraps are having their moment, and we welcome the different creations. The creations never seem to end, from lettuce wraps and collard burritos to raw wraps that you make in the dehydrator. You can wrap up an assortment of vegetables, or create different spreads and fillings that provide more sustenance. If you’re looking to not spend hours in the kitchen preparing wraps, though, you clicked on the right recipe. Although we have a list of filling ingredients, you can use whatever vegetables you have on hand, so long as they are raw.

The taste of collards can be quite intense if you aren’t used to eating them raw. Because of this, many raw food enthusiasts encourage people to add avocado, cucumber, bell pepper, and other flavorful ingredients inside the wraps. This is why many people tend to create a raw vegan spread. The spread or additional filling add more depth of flavor to the wraps, and steals the show in regards to flavor. The bitterness of the collard leaf is merely a background flavor that you barely taste in that situation. This recipe doesn’t call for a spread, but you can add a squeeze of fresh lemon juice or a drizzle of coconut aminos instead.

Avocados are your friends, especially when it comes to raw wraps. Not only do the offer a creamy texture, but they help to fill you up. They pair beautifully with bean sprouts, alfalfa sprouts, red bell pepper, onion, cucumber, and other vegetables. It’s also nice to have the relief of a soft ingredient when everything else in the wrap is crunchy. Always remember that texture is just as important as flavor, people. Now, let’s get to making these collard wraps!

Vegetable Stuffed Collard Wraps
  • Prep Time:15m
  • Total Time:15m


  • 4 large collard leaves
  • 1 ripe avocado, peeled, pitted, and thinly sliced
  • 1 Persian cucumber, julienned
  • 1 red bell pepper, julienned
  • 1 Roma tomato, cut into strips
  • 1/2 c bean or alfalfa sprouts
  • sea salt and pepper, to taste
  • lemon wedge (optional for serving)
  • coconut aminos (optional for serving)


  1. Rinse the collard leaves and remove the thick, fibrous stems. You can filet the spine of the stem on the back of the leaf to make the rolling process easier, but this is an optional step.
  2. Assemble some of the avocado, cucumber, red bell pepper, tomato, and sprouts in the center of each leaf. Roll up each leaf like a burrito and plate.
  3. Serve with optional lemon wedges and coconut aminos for added flavor.


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