Hummus & Vegetable-Stuffed Collard Wraps

I’d be lying if I said these Hummus & Vegetable-Stuffed Collard Wraps aren’t a bit messy to put together.

But I’d also be lying if I said they weren’t absolutely delicious. And worth the mess.

I’m also going to be honest in saying that I don’t always eat enough leafy green vegetables, so one of my goals is to find new and fun ways to incorporate them into at least one meal each day.

Which is what inspired me to make these wraps.

Hummus & Vegetable-Stuffed Collard Wraps on white plate.

Veggie-packed collard wraps, right here

So let me tell you about them. The Hummus & Vegetable-Stuffed Collard Wraps are not a traditional wrap because instead of a tortilla, I use collard green leaves (you can probably tell this by the name…).

It may sound a little crazy, but it’s the BEST way to get in a couple of servings of dark leafy greens. All you have to do is trim the stalky ends off the collard leaf, spread it with hummus, stack creamy avocado and crispy, colorful veggies, and roll it up like a burrito.

Eat it as-is or slice it in half so you can see all of the beautiful-ness on the inside of the wrap.

Hummus & Vegetable-Stuffed Collard Wrap ingredients.
Hummus & Vegetable-Stuffed Collard Wraps in white bowl.

These babes will help you get in more veggies in a delicious way!

And if you want to up the protein (I always do…), add some cooked chicken or turkey and voila! the wraps become a meal.

These bad boys are one of the most delicious ways to get in lots and lots of veggies. AND! They can be found in my new cookbook! It’s filled with so many scrumptious recipes, and I’m not just saying that.

There are Peach Crumble Muffins, Peanut Vegetable Pad Thai, Rustic Tomato Panzanella Salad, Salmon & Avocado Cobb Salad with Buttermilk Dressing, Indian-Spiced Chicken Kebabs and Key Lime Cherry “Nice” Cream. SO DELICIOUS.

Hummus & Vegetable-Stuffed Collard Wraps in white bowl.

Also: aren’t these wraps adorable?


Hummus & Vegetable-Stuffed Collard Wraps

Hummus & Vegetable-Stuffed Collard Wraps on marble.

Raw collard greens are the vehicle that hold together a rainbow of veggies, creamy avocado and a smattering of earthy hummus.

  • Author: Julie Andrews
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 min
  • Yield: 4 wraps 1x
  • Category: Vegetarian
  • Method: No-Cook
  • Cuisine: American


  • 4 large collard leaves
  • 1 cup hummus
  • 2 avocados, peeled and sliced
  • 1 orange, red or yellow bell pepper, thinly sliced
  • ½ English cucumber, cut into matchsticks
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup alfalfa sprouts (optional)


  1. Lay collard leaves flat on a cutting board. Spread the hummus in the center of each leaf. Evenly stack the avocado slices, bell pepper slices, cucumber, cabbage, carrot and alfalfa sprouts, if using. Fold the ends in and roll like a burrito. Slice each wrap in half.


Substitution Tip: For a higher protein meat version, add cooked chicken or turkey breast.

Cooking Tips: Use a paring knife to remove large stalks from the base of the collard wraps to make them easier to roll and to eat. You can also add cilantro leaves and lime or lemon juice for extra flavor.


  • Serving Size: 1 wrap
  • Calories: 300
  • Sugar: 6g
  • Sodium: 298mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 12g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: hummus, collard wraps, collard greens, vegetarian, vegan

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