Collard Green Wraps with Peanut Sauce

Reasons you will love these wraps

• New & different- These collard green wraps with creamy peanut sauce offer a fresh and flavorful alternative to traditional wraps, perfect for a light and healthy meal.
• Wholesome- Packed with nutrient-rich ingredients, they provide a satisfying crunch and a burst of flavor in every bite.
• Versatile & customizable- Easy to customize with your favorite fillings, these wraps are versatile, making them ideal for meal prep, lunch, or a quick dinner.

• Collard green leaves- These green leaves are perfect for making wraps because they’re sturdy, nutrient-dense, and provide a refreshing, slightly bitter flavor that complements a variety of fillings.
• Whole grain- Using a grain as a stuffing helps bulk these wraps up and make them even more filling. I use bulgur wheat. If you haven’t heard of it, we have an article all about bulgur and recipes to use it in. You could use other options of healthy grains, like quinoa, brown rice, and oats, which are nutrient-rich powerhouses that provide essential fiber, vitamins, and minerals.
• Fresh veggies- Red bell peppers, cucumbers, carrots, and bean sprouts are a great combo to start with.
• Peanut sauce- My homemade creamy peanut sauce only takes minutes to prepare, and it is the perfect dipping sauce for wraps like these and my simple garden rice wrap spring rolls.

How to make collard green wraps

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

These wraps are not difficult to make at all, so don’t let the length of the instructions discourage you from trying this recipe. I’ve just tried to be very detailed to make it nice and simple to follow.

STEP #1: I like to begin by preparing the homemade healthy 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 more effortless 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.

STEP #2: 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 my video that shows how easy this is to do.

STEP #3: 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. Use scissors or a sharp knife to cut off the long stem to level with the bottom of the leaf.

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.

STEP #4: Now, it’s time to stuff and roll the leaf. Begin by spooning 2-3 tablespoons of cooked bulgur onto the middle of the leaf, about 1/4 of the way up the stem. Add all of the other diced and grated vegetables and drizzle with approximately 2 tablespoons of the peanut sauce.

STEP #5: Fold the 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.

STEP #6: 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.

STEP #7: Begin to roll it up firmly to the end, then place the roll side down on a plate. You shouldn’t need a toothpick or anything to hold them in place because leaves are more flexible and stay in place due to blanching them in boiling water.

STEP #8: Lastly, use a sharp knife to slice them in the middle for easy serving 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. Watch the cooking demonstration to see how easy preparing this recipe can be! 

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

*Originally published August 2016.

Tips & Suggestions

• GF option- Since bulgur is a wheat grain, it is not gluten-free, you might try buckwheat groats to replace it if you are gluten-sensitive.
• The leaf- When trimming the collard leaf, make sure to leave the stem on for use as a handle to dip into the boiling water.
• Bulgur- I like to make large batches of bulgur in my rice cooker and keep it in the freezer to easily add to recipes. We have a great article to answer all of your questions about how to cook with bulgur.
• Lower fat- The creamy peanut sauce can be made with peanut butter or PB2 for a lower-fat option.

Frequently Asked Questions