Collard Wraps


Looking for a great way to consume plant based calcium?  We’ve got a delicious dish just for you!  Try our collard wraps with a side of spicy almond sauce.

What you’ll need~

food processor

high speed blender (NutriBullet works great)


1/2 cup chopped toasted pecans

1 tbsp. toasted sesame oil

1/2 tsp. celtic sea salt

1/2 head Savoy cabbage thinly sliced or send through a food processor for fine shreds

Collard leaves cut in two and stems discarded.

1 bag of shredded matchstick carrots (use 1-2 cups)

1 jicama, peeled and coarsely chopped

1/2 c. chopped cilantro

1/2 c. chopped basil

1/4 cup. finely chopped mint

Spicy Thai Almond Sauce:

1/4 cup maple syrup or other sweetener like Yacon syrup

1/2 cup fresh squeezed lemon juice

¼ cup water to thin the sauce

2 tbsp. chopped fresh ginger

1 tsp. chopped red chili w/ seeds (seeds will create ‘heat’)

1 1/2 tbsp. Nama Shoyu or some form of preferred soy sauce

3/4 cup almond butter

  1. In small bowl mix together the chopped pecans, sesame oil and sea salt. Set aside.
  2. In blender combine all ingredients for the Spicy Thai Sauce and mix well till smooth. Set aside.
  3. Mix in a bowl the shredded cabbage, carrots, jicama, and mix in 1/2 cup almond sauce.
  4. In a separate bowl mix together the herbs, blending well.
  5. Clean and dry collard wraps and remove bottom and middle stems with knife.  Cut in two pieces. Place one half of collard warp on cutting board. Place a small amount of pecan mixture on top of the collard green then next layer the Savoy cabbage, carrot, jicama, cilantro, basil and mint. Roll like a wrap. Continue with remaining wraps and pieces.
  6. Serve immediately with remaining almond sauce for dipping.

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