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Collard Green Wraps with Peanut Sauce

These vegan collard green 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.

What people are saying about these collard green wraps…

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

Recipe request from Campbell family

In 2016, I was asked to come up with a special vegetable wrap for the Plant-Based Cooking Summit with Dr. Colin Campbell’s family.

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

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Collard Green stuffed wraps
Folding them is very easy and quick.

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

How to make these vegan wraps

Start by preparing the peanut sauce by combining all the sauce ingredients in a bowl and whisking together until smooth.

If needed, heat 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 aside.

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

Next, bring a pot of water to boil, then lower heat to medium-low. Hold the long stem of the leaf and dunk it into the water for approximately 20-30 seconds, then quickly remove leaf and lay it on cutting board or another flat surface. Each leaf will need to be done separately. This boiling process makes the leaves more pliable for rolling.

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

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.

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 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.

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

Now it’s time to roll them up! Fold side edges of the leaf over the middle filled portion.

Fold the bottom (stem end) up and over the filling.

Begin to roll 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.

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

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

Tips for making these collard green wraps

  • 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.
  • At my house, these wraps are usually the main course. Some great sides to serve with them are large baked sweet potatoes and corn on the cob.

Ingredients in 10-minute vegan peanut sauce

  • soy sauce or amino acids
  • rice vinegar
  • minced garlic
  • natural peanut butter or PB2
  • almond milk or other plant milk
  • maple syrup (optional)
  • Thai chili paste

Measurements, instructions, and print button can be found in the recipe card below.

peanut sauce in jar with spoon with spring rolls in background
This Creamy Peanut Sauce is amazing and requires no cooking. Click to go straight to sauce recipe.

The Creamy Peanut Sauce can be made with peanut butter or PB2 for a lower-fat option.

PB2 is made by pressing out most of the natural oils from roasted peanuts and then grinding the nuts into a powder. The result is a powdered peanut product that is packed with flavor but contains 85% fewer calories from fat. It can be used as a powder or rehydrated with water to form a paste.

It’s time to eat a healthy rainbow of color!

peanut sauce in white bowl with mint and crushed peanuts

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Other great wraps and pita recipes

Collard Green Wraps

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 wraps offer a fresh, healthy main dish or appetizer that is bursting with vibrant color and loads of nutrition. The creamy peanut sauce can be made with peanut butter or PB2 for a lower-fat option. It's time to eat a healthy rainbow of color! Checkout our cooking demo video showing how to prepare and roll collard wraps.

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 (optional)
  • 1 tsp Thai chili paste, or 1/4 tsp Sriracha

Instructions

  1. Start by preparing the peanut sauce by combining all the sauce ingredients in a bowl and whisking together until smooth.
  2. If needed, heat mixture in 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 aside.
  3. Collard leaves are very large and rigid. They require a few steps to make them a little easier to work with. 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 video.
  4. Next, bring a pot of water to boil, then lower heat to medium-low. Hold the long stem of leaf and dunk it into the water for approximately 20-30 seconds, then quickly remove leaf and lay it on cutting board or other flat surface. Each leaf will need to be done separately. This boiling process makes the leaves more pliable for rolling.
  5. Use scissors or sharp knife to cut off the long stem to level with the bottom of the leaf.
  6. 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.
  7. Add all of the other diced and grated vegetables and drizzle with approximately 2 Tbsp of the peanut sauce.
  8. Now it's time to roll them up! Fold side edges of the leaf over the middle filled portion.
  9. Fold the bottom (stem end) up and over the filling.
  10. Begin to roll 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.
  11. 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.

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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.

Did you make this recipe?

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collard green wraps with peanuts
Such a delicious and healthy recipe!

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Marcy

Thursday 15th of February 2018

When you cook up the batch of bulgur for the recipes, do you add onions or any seasonings? Or just plain cooked with water

EatPlant-Based.com

Thursday 15th of February 2018

Marcy, I cook a batch of bulgur in my rice steamer with nothing added but water. When I use it later in recipes, that's when I add spices and seasonings.

Lauren Swanger

Wednesday 2nd of August 2017

I thought it was very good, although I had to cook my collards for 1 full minute, each leaf. But over all, they were very good. I love the use of bulgar in it. Nutty and filling!

Mike

Thursday 18th of August 2016

I'm not understanding you peanut butter sub either. Why would it take 3/4 of a cup pb2 to replace less than 1/4 cup peanut butter? That seems like a lot.

EatPlant-Based.com

Thursday 18th of August 2016

Yep, it was a typo. I have it fixed now. Thanks for the heads-up! :)

Mimi

Monday 15th of August 2016

Can you suggest a gluten free sub for the bulgur? Great job on the video!

EatPlant-Based.com

Monday 15th of August 2016

Mimi, quinoa or brown rice would work well here as a substitution for bulgur. :)

Kathleen

Monday 15th of August 2016

Great job, Terri! Your videography efforts are much appreciated, as is the recipe. Thank you!

EatPlant-Based.com

Monday 15th of August 2016

Thank you, Kathleen! :)