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Collard Wraps

Collard Wraps
Collard WrapsNathan COngleton / TODAY

Chef notes

Mix or match the vegetables to taste! And you can always add quinoa if you prefer. 


  • Sliced or shredded colorful vegetables: cabbage, carrots, beets, jicama, red bell peppers, yellow bell peppers, broccoli sprouts, pea shoots, cucumber, avocado, zucchini, summer squash
  • Spread: hummus, pesto, or mashed avocado
  • Collard greens
  • Precooked quinoa or brown rice (optional)


Slice or shred the vegetables into thin strips using either a mandolin or a slicer, or by cutting them by hand. Lay all of the strips out on a plate or cutting board.

Wash and dry the collard leaves. Shave down the thick stalk and then flip the collard over. Place the moist ingredients in the middle of the leaf and spread (use avocado, cashew cheese, hummus), then fill the leaves with all the colors of the rainbow.

Add in quinoa for a more filling wrap. Fold the sides in first and then roll the collard like a burrito. Eat whole or slice in half.