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Collard Green Vegan Wraps with Peanut Sauce

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These collard green vegan wraps with creamy peanut sauce offer a fresh, healthy main dish or appetizer that is bursting with vibrant color and loads of nutrition. Checkout out my cooking demo video of this recipe.

overhead photo of 2 whole vegan wraps made with collard leaves

Collard vegan wraps are very versatile. I stuff mine full of a hearty grain called bulgur, shredded carrots, red bell peppers, cucumber sliced, bean sprouts, and drizzle them with creamy peanut sauce. The great thing is that you can fill yours up with whatever veggies and grain (or not) preferred!

up close photo of vegan wrap made with collard leaf sliced in half with whole ones in background

You’ll love these vegan wraps because they’re…

  • Fun to make
  • Versatile
  • Bursting with flavor
  • Great for guests
  • Satisfying
  • Perfect appetizer or meal

Creation of these collard green wraps

In 2016, I was asked to come up with a special vegan wrap for the Plant-Based Cooking Summit with world-renown nutrition expert, Dr. T. Colin Campbell, and his family. It was one of the biggest highlights of my career!

This was a week-long immersion program where participants learned all about plant-based nutrition and how to make deliciously healthy meals, and I was asked to join the team as one of the WFPB chefs which was a huge honor for me.

Class participants said that these collard green wraps with peanut sauce were one of their very favorite recipes during the whole week of classes. For the WIN!

slices of vegan lettuce wraps on cutting board with peanut sauce

How to make vegan wraps with collard green leaves

Making the peanut sauce

Start by preparing the peanut sauce. This creamy sauce is very easy to make in about 5-minutes. Seriously…gathering the ingredients from your cupboard is the most time-consuming part. Simply combine all the sauce ingredients in a bowl and whisk together until smooth. Yep, that’s it!

peanut sauce in bowl with whisk on white background

If needed, heat the mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk. Set to the side while you start on the wraps.

Prepping the collard green leaves for wraps

Collard leaves are very large and rigid. They require a few steps to make them a little easier to work with.

large collard leaf with stalk being trimmed with knife

First, lay the collard leaf on a cutting board or other flat surface and turn it with the coarse side up.

Use a sharp knife to trim the thickest part of the stem, being careful not to cut through the leaf. This will help allow the leaf to be rolled and folded without cracking and tearing. See my video that shows how easy this is to do.

Next, bring a pot of water to boil to parboil the leaves to make them more pliable and easy to bend when rolling. Lower the heat to medium-low. Hold the long stem of the leaf (or use tongs) and dunk it into the water for approximately 20-30 seconds, then quickly remove the leaf and lay it on a cutting board or another flat surface.

Each leaf will need to be done separately, so don’t pile all of them in the pot together. I like to parboil all my leaves during one prep time even when I’m not planning to make all the rolls at once. This is because, once they are prepared, they keep really well in the refrigerator.

Use scissors or sharp knife to cut off the long stem to level with the bottom of the leaf.

whole collard leaf, bean sprouts, bulgur, grated carrots, red bell pepper slices, cucumber slices, peanut sauce on cutting board

Stuffing the leaves

Now, it’s time to stuff and roll the leaf. Begin by spooning 2-3 Tbsp of cooked bulgur onto the middle of the leaf, about 1/4 of the way up the stem.

What is bulgur?

Bulgur is a wheat grain found in most grocery stores. It cooks just like rice, either on a stovetop or in a rice cooker. It has a ground beef texture and a natural nutty flavor.

cooked bulgur in pan on wooden table

What I like about it is that it soaks up the flavors of whatever sauces you are using it in. I use bulgur in many recipes, including chili beans, tacos, lasagna, no-meat loaf, and more.

Since bulgur is a wheat grain, it is not gluten-free, you might try buckwheat groats to replace it if you are gluten-sensitive.

How to wrap collard green leaves

wooden board with collard leaf filled with vegetable slices and peanut sauce

Add all of the other diced and grated vegetables and drizzle with approximately 2 Tbsp of the peanut sauce.

blanched collard leaf on wooden cutting board filled with veggies and sides folded in

Now it’s time to roll them up! Fold side edges of the leaf over the middle filled portion. And, make sure that your stuffing ingredients are not all pushed too far up the leaf. See my instructional photos to help with this.

blanched collard leaf on wooden cutting board filled with veggies and sides folded in and bottom folded up

Next, fold the bottom (stem end) up and over the filling. It looks like you’re making a little pocket for the filling. You want it to be nice and firmly folded, but be careful not to tear the leaf.

stuffed collard leaf being rolled up with hands

Begin to roll it up firmly to the end, then place roll side down on a plate. You shouldn’t need a toothpick or anything to hold in place because leaves are more flexible and stay in place due to the blanching in boiling water step above.

Lastly, use a sharp knife to slice them in the middle for easy serving and because all of the colors on the inside make a beautiful and impressive display.

Serve immediately with the rest of the peanut sauce for dipping.

collard veggie wrap sliced in half on board

Watch the cooking demonstration to see how easy preparing this recipe can be! 

I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.

slices of vegan lettuce wraps on cutting board with peanut sauce

*Originally published August 2016.

Tips for making these collard green wraps

  • These keep well in the refrigerator for 2-3 days. After that, they get a little chewy.
  • Since bulgur is a wheat grain, it is not gluten-free, you might try buckwheat groats to replace it if you are gluten-sensitive.
  • When trimming the collard leaf, make sure to leave the stem on for use as a handle to dip into the boiling water.
  • I like to make large batches of bulgur in my rice cooker and keep it in the freezer to easily add to recipes.
  • The creamy peanut sauce can be made with peanut butter or PB2 for a lower-fat option.
vegan wrap sliced into 3 pieces and stacked on wood board

What to serve with collard green vegan wraps

At my house, these wraps are usually the main course. Some great sides to serve with them include:

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overhead photo of 2 whole vegan wraps made with collard leaves

Collard Green Veggie Wraps with Creamy Peanut Sauce

Yield: 4 wraps
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

These collard green vegan wraps with creamy peanut sauce offer a fresh, healthy main dish or appetizer that is bursting with vibrant color and loads of nutrition. Checkout out my cooking demo video of this recipe

Ingredients

Wrap Ingredients

Peanut Sauce Ingredients

  • 2 Tbsp Bragg's liquid aminos, or soy sauce
  • 1 Tbsp rice vinegar, or red wine vinegar
  • 1 tsp minced garlic, (I use the kind in jar)
  • 3 Tbsp natural peanut butter, (or 6 Tbsp PB2 + 3 Tbsp water)
  • 1/4 cup almond milk, more if needed to thin
  • 1/2 Tbsp maple syrup 
  • 1 tsp Thai chili paste, or 1/4 tsp Sriracha

Instructions

  1. Start by preparing the peanut sauce. This creamy sauce is very easy to make in about 5-minutes. Simply combine all the sauce ingredients in a bowl and whisk together until smooth. If needed, heat the mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk. Set to the side while you start on the wraps.
  2. Collard leaves are very large and rigid. They require a few steps to make them a little easier to work with.
  3. First, lay the collard leaf on a cutting board or other flat surface and turn it with the coarse side up. Use a sharp knife to trim the thickest part of the stem, being careful not to cut through the leaf. This will help allow the leaf to be rolled and folded without cracking and tearing. See my video that shows how easy this is to do.
  4. Next, bring a pot of water to boil to parboil the leaves to make them more pliable and easy to bend when rolling. Lower the heat to medium-low. Hold the long stem of the leaf (or use tongs) and dunk it into the water for approximately 20-30 seconds, then quickly remove the leaf and lay it on a cutting board or another flat surface.
  5. Each leaf will need to be done separately, so don’t pile all of them in the pot together. I like to parboil all my leaves during one prep time even when I’m not planning to make all the rolls at once. This is because, once they are prepared, they keep really well in the refrigerator.
  6. Use scissors or a sharp knife to cut off the long stem to level with the bottom of the leaf.
  7. Now, it’s time to stuff and roll the leaf. Begin by spooning 2-3 Tbsp of cooked bulgur onto the middle of the leaf, about 1/4 of the way up the stem.
  8. Add all of the other diced and grated vegetables and drizzle with approximately 2 Tbsp of the peanut sauce.
  9. Now it’s time to roll them up! Fold side edges of the leaf over the middle filled portion. And, make sure that your stuffing ingredients are not all pushed too far up the leaf. See my instructional photos to help with this.
  10. Next, fold the bottom (stem end) up and over the filling. It looks like you’re making a little pocket for the filling. You want it to be nice and firmly folded, but be careful not to tear the leaf.
  11. Begin to roll it up firmly to the end, then place roll side down on a plate. You shouldn’t need a toothpick or anything to hold in place because leaves are more flexible and stay in place due to the blanching in boiling water step above.
  12. Lastly, use a sharp knife to slice them in the middle for easy serving and because all of the colors on the inside make a beautiful and impressive display.
  13. Serve immediately with the rest of the peanut sauce for dipping.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

  • These keep well in the refrigerator for 2-3 days. After that, they get a little chewy.
  • Since bulgur is a wheat grain, it is not gluten-free, you might try buckwheat groats to replace it if you are gluten-sensitive.
  • When trimming the collard leaf, make sure to leave the stem on for use as a handle to dip into the boiling water.
  • I like to make large batches of bulgur in my rice cooker and keep it in the freezer to easily add to recipes.
  • The creamy peanut sauce can be made with peanut butter or PB2 for a lower-fat option.


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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 158Total Fat: 1.5gCarbohydrates: 34.3gFiber: 7gProtein: 6g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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