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Quinoa & Veggie Collard Wraps

Quinoa & Veggie Collard Wraps

Ditch the sandwich and try these healthy collard wraps. They're easy to make, totally meal prep friendly and full of veggies. With step-by-step photos too!
Course Main Course
Cuisine American
Keyword collard wraps, vegan wrap
Prep Time 5 minutes
Cook Time 1 minute
Servings 4 wraps
Calories 218kcal


  • 4 collard leaves
  • 1/2 cup hummus (any variety)
  • 1 cup cooked quinoa
  • 1 medium cucumber
  • 1 medium tomato
  • 2 carrots , grated
  • 1 avocado , sliced
  • 1/2 cup sprouts


  • To cook the leaves: Fill a skillet 1" high with water. Bring the water to a boil then, one at a time, submerge the collard leaves into the water allowing them to cook for 15 - 20 seconds. Move the leaves around in the water (flip if necessaruntil the whole leaf has turned bright green and is cooked. Repeat with remaining leaves. Allow the leaves to cool completely.
  • To prepare the leaves: When ready to assemble, carefully cut the stem out of the leaf. Start towards the top, run your knife along the rib of the leaf, being careful not to cut a hole in the leaf itself. Cut all the way to the bottom of the stem and cut the stem off.
  • To assemble: divide all the ingredients into four. Spread the hummus into the center of each leaf, then top with quinoa, cucumber, tomato, carrot, sliced avocado and finishing with the sprouts.
  • To fold the wraps: fold in the sides. Take the edge facing you and fold it over the ingredients. Roll away from you as tightly as possible.
  • Store the wraps whole and enjoy for 2 - 3 days.



Calories: 218kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 149mg | Potassium: 687mg | Fiber: 9g | Sugar: 4g | Vitamin A: 5980IU | Vitamin C: 17.3mg | Calcium: 72mg | Iron: 2.1mg