Vegan Collard Green Wraps with Spiced Chickpea Filling
These wraps are a genuinely satisfying handheld meal — hearty enough to fill you up, but light enough that you won't feel weighed down afterward. The filling layers smoky, warmly spiced chickpeas and brown rice with sautéed red onion and bell pepper, building real depth of flavor from a short list of pantry spices like cumin, smoked paprika, and coriander. Blanching the collard leaves for just 30 to 45 seconds is the move that makes the whole thing work — it turns them pliable and bright green without losing any of their sturdy, wrap-friendly structure. The creamy tahini sauce whisked together with lemon and garlic ties everything together and doubles as a drizzle or a dipping sauce depending on your mood. Everything in this recipe is entirely plant-based, so there's no need to swap or substitute a single thing — it's built that way from the ground up. A squeeze of lime and a scatter of fresh cilantro at the end bring a little brightness that really wakes up the spiced filling. This one makes four servings and is the kind of recipe that looks impressive on a platter but comes together without any stress.
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Learn more →Ingredients
4 servings
For the wraps
- 8 large collard green leaves, stems trimmed flush with the leaf
For the filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 cup cooked brown rice
- 1 tbsp fresh lemon juice
For the tahini sauce
- ¼ cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2–3 tbsp water
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil. Working one at a time, submerge each collard green leaf for 30–45 seconds, until the leaf turns bright green and is pliable enough to fold without cracking. Transfer to a cutting board and pat dry. Repeat with all 8 leaves.
- 2
In a small bowl, whisk together the tahini, 2 tbsp lemon juice, minced garlic, and salt. Add water 1 tbsp at a time, whisking until the sauce is smooth and pourable, about the consistency of a thick dressing. Set aside.
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