These 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.
I came up with this recipe after a request by Dr. LeAnne Campbell for the 2016 Plant-Based Cooking Summit. They were a huge hit at the Summit!
Pictured step-by-step instructions on how to prepare and fold these wraps are included below in the recipe card. It’s actually very simple (and even fun) to do.
This 7-minute YouTube video shows exactly how to prepare and roll these collard wraps and peanut sauce.
Nutrition in Collard Greens
Belonging to the cabbage family, collard greens have dark green bitter leaves and white stems that are full of nutrition for optimum health. They boost immunity, promote eye, brain, heart and bone health and contain strong doses of essential vitamins and minerals that have a positive impact on your well-being. You can eat them raw, steamed or sautéed and added to your favorite dishes.– HealthyHubb
One cup of collard greens offers 12.7 mg of vitamin C, 60 mcg of folic acid and 2,400 IU of vitamin A. Collards provide 52 mg of calcium and 61 mg of potassium. Lutein is a carotenoid related to beta carotene, precursor to vitamin A, that supports ocular health. The lutein content in collards is 3.2 mg.--LiveStrong
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!
Other Great Wraps and Pita Pocket Recipes
- 4 whole collard green leaves
- 1 cup bulgur, cooked (this will be 1/2 cup dry/uncooked)
- 1 cup carrots, grated
- 1 cup cucumber, sliced into strips
- 1 cup red bell pepper, sliced into strips
- 1 cup bean sprouts
- 1/2 cup peanut sauce recipe below
- 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 tsp Thai chili paste or 1/4 tsp Sriracha
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 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 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.
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.
Use scissors or sharp knife to cut off long stem to level with bottom of leaf.
It's time to stuff and roll the leaf. Begin by spooning 2-3 Tbsp of cooked bulgur onto the middle of leaf, about 1/4 of the way up stem. Bulgur is a wheat grain found in most grocery stores. It cooks just like rice, either on a stove top or in a rice cooker. It has a ground beef texture and natural nutty flavor. 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. All of the mentioned recipes can be found on this blog by using the search bar above on the right. I like to make large batches in my rice cooker and keep it in the freezer to easily add to recipes.
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 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 tooth pick 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 peanut sauce for dipping.
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