Are you looking for a quick and healthy wrap that’s maybe low in calories and more whole foods based? Or maybe you’re looking for a gluten or wheat-free sandwich option. Well, check out these raw veggie collard wraps! I would recommend sticking with a thick creamy filling like avocado or guacamole, instead of using a fruit or vinegar based dressing, as the taste of collards is quite strong and with just a vinegar or lemon base it won’t really be that delicious. Unless you’re like a hard core raw foodist, in which case you probably eat raw kale by the bunchfuls… every day… Just kidding! Rock on! Serve this wrap with a raw soup, green salad, or fruit salad. This is not a low fat recipe, technically because the veggies and wrap have so little calories. This is why I did not use an entire avocado for the recipe, otherwise it would be very fatty. I want to emphasize, that on it’s own, this is a very LOW CALORIE wrap, pretty much a snack. Since we don’t want to load up on nuts, seeds, and oil on a low fat raw vegan or 80/10/10 diet, this should be part of a meal. Enjoy this with a fat free soup recipe from Savory Raw Dinner Recipes and lots of veggie sticks with hummus. I have seen some restaurants steam the collard leaves as well for those who prefer a milder taste (sort of like steamed cabbage in a cabbage roll), so that’s always an option if you’re looking for a softer texture in your wrap!
How to Make Raw Vegan Veggie Stuffed Collard Wraps
Ingredients You Need for How to Make Raw Vegan Veggie Stuffed Collard Wraps
- 2 large collard green leaves, washed
- 1/2 ripe avocado (should give to your thumb when pressed)
- Julienned or spiralized carrot and/or beets
- Julienned cucumber
- Julienned pepper
- Julienned zucchini
- A few sprouts (If you have, I used alfalfa, you can use sunflower, pea shoots etc)
- Seasonings if desired: lime/lemon, salt, pepper, olives
How to Prepare How to Make Raw Vegan Veggie Stuffed Collard Wraps
- Lay your collard leaf out flat on a cutting board stem side facing UP. Next take your sharp knife (it needs to be sharp, and not a serrated one, I cut myself once sawing into my finger) and angle it down and into the stem of the leaf. Shave the stem from the leaf horizontally and away from you. You want to do this so you can roll and fold your collard leaf without it cracking and splitting. Keep shaving down the stem a bit at a time, until it is flush with the leaf and then cut the edge off the stem end so it is straight at the bottom. Test your collard leaf now to see if it will roll easily into a small burrito. If it does, you’ve got your collard stem thin enough. Once you do this once, you’ll understand what I’m talking about.
- Spread 1/4 of a ripe avocado (half of your 1/2 avocado) onto you collard leaf leaving an inch or two from the bottom end of the stem. Spread it in the middle area only, not all the way out to the sides and top. Season if desired over the avocado for flavour.
- Lay your veggies and sprouts nicely in the bottom portion to middle of your collard leaf, still leaving and inch or two at the bottom part of the stem. Keep everything in the middle and far away from the top and sides, just like you would fill a burrito.
- Roll the bottom stem end of your collard leaf up and away from you and make a full roll. Tuck in the sides of the leaf and continue rolling and tucking in as you go. Keep your roll tight so when you cut it your filling doesn’t fall out.
- Hold your wrap tightly and then carefully slice it in half. If desired you can skewer it with a toothpick to hold it together and set it on a plate.
- Repeat for the other wrap.
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Per Serving: Calories: 87 | Carbs: 8 g | Fat: 6 g | Protein: 2 g | Sodium: 24 mg | Sugar: 1 gNote: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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