These vegan collard wraps are packed with delicious fillings like smoky tofu, creamy hummus, and crunchy veggies. They're absolutely delicious and perfect for lunch or a light dinner!
I never though I'd be here. I LOVE bread, and that includes tortillas. I love a big old black bean burrito or a tofu wrap made with a giant carby tortilla. As much as I also love veggies, I'm just not the kind of person who replaces a perfectly good piece of bread with a vegetable.
But I've learned that sometimes vegetables can be just as as tasty and satisfying as bread. These collard wraps are my proof. They're so good, and since trying them I'd gladly take my wrap fillings tucked into a big old collard leaf just as soon as I would a flour tortilla. The fact that these wraps are lower in carbs and easily made gluten-free is just a bonus!
I love collard greens in cooked dishes like black eyed pea soup and Cuban beans and rice, but they're also delicious in raw form. These leaves have a delightful, mild flavor, and such a wonderful texture. Every bite is a yummy adventure. You need to make these, even if you're a devoted bread lover.
Don't be scared. Just do it. You'll be glad you did!
Jump to:
Ingredients You'll Need
- Soy sauce. Use gluten-free tamari or liquid aminos if you need the recipe to be gluten-free.
- Maple syrup. Another liquid sweetener such as agave or coconut nectar can be substituted if needed.
- Smoked paprika.
- Vegetable oil. Any neutral high-heat oil you like to cook with can be used, such as canola oil, olive oil, or coconut oil.
- Collard leaves. You'll need really big collard leaves in order to make wraps like the ones shown in the photos. About ten inches or more in diameter is the ideal size. If you can't find big ones, you're welcome to try divide the fillings into smaller portions and make five or more smaller wraps.
- Hummus. You can use store-bought hummus, or any of my homemade hummus recipes, like my roasted garlic hummus or dill pickle hummus.
- Red cabbage. Green cabbage works too. I just like the pop of color that red gives the wraps!
- Carrots.
- Avocado.
- Fresh chives.
- Salt and pepper.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
To make the smoky tofu, heat some oil in a nonstick skillet. Add tofu cubes and cook them for a few minutes until they're golden brown, turning them once or twice.
Stir together a mixture of soy sauce, maple syrup, and smoked paprika, then pour it over your tofu. Flip the pieces and cook them for a minute or two longer, until the sauce dries up.
Lay a collard leaf on a cutting board so that the side with all the veins popping out is up. Cut the stem from the bottom, then carefully shave the thick piece of stem protruding from the leaf. This piece can be stiff and make the leave tough to roll!
Arrange your fillings on the leaf, starting with a layer of hummus, then topping it with cabbage, carrots, avocado, smoky tofu, and chives. Place everything close to the bottom of the leaf, leaving an inch or two for rolling. Give everything a sprinkle with salt and pepper.
Carefully fold the bottom of the leaf over your fillings.
Tuck the sides of the leaf in, then roll everything away from you. Just like a burrito!
Repeat the process until all of your collard leaves and fillings have been used.
Your tofu collard wraps are ready to enjoy! You can eat them whole, or cut them in half if you'd like. Either way, they'll be super tasty!
Leftovers & Storage
These wraps keep pretty well! Avocado does have a tendency to turn brown once sliced, although it's still perfectly edible. You can use a very fresh avocado to minimize browning.
The wraps will keep in airtight containers in the fridge for about two days.
More Vegan Wraps
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Collard Wraps with Smoky Tofu
Ingredients
For the Smoky Tofu
- 1 tablespoon soy sauce
- ½ tablespoon maple syrup
- 1 teaspoon smoked paprika
- ½ tablespoon vegetable oil
- 8 ounces super-firm tofu, diced (about ½-inch)
For the Wraps
- 4 large collard leaves (about 10-inches in diameter, Note 1)
- 1 cup hummus
- 1 cup shredded red cabbage
- 1 cup shredded carrots (about 2 to 3 carrots)
- 1 avocado, sliced
- 4 teaspoons chopped fresh chives
- Salt and pepper, to taste
Instructions
- To make the tofu, first stir together the soy sauce, maple syrup, and smoked paprika in a small bowl.
- Coat the bottom of a medium nonstick skillet with the oil and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes in a single layer. Cook the tofu for about 8 minutes, flipping the pieces once or twice, until they're golden brown.
- Pour the sauce over the tofu and toss it a few times with a spatula to coat it with the sauce. Cook the tofu for another minute or two, until the sauce dries up. Transfer the tofu to a plate.
- Place one of the collard leaves on a work surface with the veiny side up. Use a paring knife to trim the stem, then carefully take your knife and shave the portion of the stem that protrudes from the top of the leaf. Try to shave it down as close to the leaf as you can without cutting a hole in the leaf (Note 2).
- Spread a quarter of the hummus about an inch from the bottom of the leaf, leaving a couple of inches on each side. Top the hummus with a quarter of the cabbage, shredded carrots, avocado slices, tofu, and chives. Sprinkle the fillings with salt and pepper.
- Fold the stem side of the leaf over the fillings, tuck in the sides, and roll the fillings into the collard leaf.
- Repeat the assembly process until all of your collard leaves and fillings have been used.
- Serve.
Notes
- Smaller leaves can be used if you can't find very large ones. They'll be a little more challenging to work with, and you'll obviously get a larger number of wraps out of the recipe, so make sure you have enough!
- This step is meant to make the leaf more pliable, so it can be easily rolled. Refer to the photos in the blog post above if you need guidance.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
I made this recipe today and found it really delicious and filling. Have to eyeball the amount of fillings to use based on the size and pliability of the collard leaves you have.
My leaves came with some holes in them and really thick stems, could briefly steaming or blanching the leaves help make them more pliable?
All in all, these were very good! Thank you.
Glad you enjoyed them! Yes, you can definitely steam or blanch the leaves. I'd try blanching them for 30 seconds in just boiled water, then cooling them in an ice water bath.