These spicy and flavorful collard green wraps are super easy to prepare. They’re keto-friendly, low-carb, raw vegan, Whole30 compliant, and paleo! They come together in under ten minutes, and under ten dollars! Use a delicious collard green to take the place of a tortilla in your favorite go-to wraps!
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I love it when a meal or snack is easy to prepare, and these spicy collard green wraps definitely fit the bill! This dish is a nutritious powerhouse that’s quick to make, and extremely filling. It’s perfect for a no-fuss lunch situation or a snack that won’t leave you feeling sluggish, bloated, and ready for bed at noon. Instead, you’ll be energized and on your way.
I love how versatile collard greens are. They deeply resonate with me and hold a lot of cultural significance. In fact, just this past February as I joined my food blogging peers in celebrating Black History Month, I had the pleasure of making a recipe by Aaron of The Hungry Hutch – Vegetarian Southern Style Collard Greens. There was also this Collard Greens Salad with Orange Vinaigrette from On Ty’s Plate.
Collards can be used any number of ways, but I’m willing to bet you haven’t yet used them in the place of a tortilla for your favorite wrap – but you should!
Are Collard Greens Keto-Friendly?
Raw collard greens contain just 1.4 net carbs per serving making them suitable for a ketogenic or low-carb diet.
How to Make Collard Green Wraps
You’ll want to start by choosing large, healthy looking collards with minimal holes or damage to ensure that they will be sturdy enough to house the filling in your wrap. After thoroughly washing the leaves, use a skillet (medium heat) to gently steam them for a couple of minutes. This will make the leave more tender and easier to bite into. Avoid over cooking and getting the leaves too soft.
I spread a layer of avocado that’s been mashed with a teaspoon of freshly squeezed lime juice and topped with crushed red pepper flakes. and a tiny bit of cayenne. If you do not wish for your wrap to be spicy, then feel free to skip the red pepper flakes and cayenne.
Next, in no particular order, I add shredded red cabbage, speared cucumber, green olives, spicy Dijon mustard, diced tomato, and diced pickled jalapenos.
Roll to wrap, burrito style, folding the outer corners as you roll.
Your wrap will loosely resemble the image below.
The final step is to cut in half (optional), serve, and enjoy.
As usual, try it out and let me know what you think!
Can’t make this recipe right now? Pin it to your favorite Pinterest board for later!
These spicy and flavorful collard green wraps are super easy to prepare. They’re keto-friendly, low-carb, raw vegan, Whole30 compliant, and paleo! They come together in under ten minutes, and under ten dollars!
- 1 Large Collard Green Leaf
- 1/2 Medium Avocado, mashed
- 1 tsp. Lime Juice, freshly squeezed
- 1/4 tsp. Kosher Salt
- Red Pepper Flakes, to taste (optional)
- 1/4 tsp. Cayenne Pepper (optional)
- 1/4 Cup Shredded Red Cabbage
- Cucumber, speared or diced, to taste
- Green Olives, to taste
- 1 tsp. Spicy Dijon Mustard
- Diced Tomato, to taste
- Pickled Jalapenos, to taste
- Wash collard green leaf well, removing any visible dirt.
- While still wet, and in a skillet over medium heat, steam leaf for about two minutes, flipping often.
- Layer all ingredients in the center of the leaf, according to preference.
- Roll, burrito style, folding the outer corners as you roll.
- Slice in half (optional).
Amount Per Serving: Calories: 209Total Fat: 13gSaturated Fat: 2gSodium: 1020mgCarbohydrates: 13gNet Carbohydrates: 6gFiber: 7gSugar: 3gProtein: 4g