Collard Green Wraps with Spicy Garden Pesto
Packed full of fiber and vitamins, these healthy wraps make a great lunch.
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Ingredients
Wraps
  • 2bunches collard greens (10-14 whole leaves), cleaned and stems trimmed
  • 1 red bell pepper, shaved or thinly sliced julienne
  • 1 green bell pepper, shaved or thinly sliced julienne
  • 1 yellow or orange bell pepper, shaved or thinly sliced julienne
  • 1 cucumber, peeled and shaved lengthwise, not including the seeds
  • 2 carrots, peeled and shaved lengthwise
  • 1 avocado, thinly sliced
  • ½ Napa cabbage, thinly sliced
  • 1cup spicy garden pesto (see recipe below)
Pesto
  • 2cups tightly packed fresh greens (combination of kale greens, mustard greens, dandelion greens, spinach & green onion)
  • ½cup pecans
  • 1 to 2cloves garlic
  • ½cup extra virgin olive oil
  • Sea salt and freshly ground pepper, to taste
  • 1Tbsp. lemon juice
  • 3-5Tbsp. nutritional yeast
  • 1-3tsp. harissa or African pepper sauce (optional)
Instructions
Wraps
  1. Spread 1 Tbsp. of pesto inside each collard leaf.
  2. Add a small amount of bell pepper, cucumber, carrot, avocado and cabbage in a cluster in the center of the wrap.
  3. Roll the collard wrap up and slice diagonally in half to make 2 wraps.
Pesto
  1. Place the fresh greens, pecans and garlic in a blender or food processor fitted with the S blade.
  2. Pulse to combine, until the mixture is coarsely ground.
  3. Turn the motor on and drizzle the olive oil in a thin stream.
  4. Add the sea salt, pepper, lemon juice and nutritional yeast, and pulse a few more times to combine.
  5. Pulse in harissa or pepper sauce to desired spiciness.
  6. Taste again and add more seasonings as needed.
Recipe Notes

Recipe by Chef Lachelle Cunningham

Collard Green Wraps with Spicy Garden Pesto
Print Recipe
Packed full of fiber and vitamins, these healthy wraps make a great lunch.
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Ingredients
Wraps
  • 2 bunches collard greens (10-14 whole leaves), cleaned and stems trimmed
  • 1 red bell pepper, shaved or thinly sliced julienne
  • 1 green bell pepper, shaved or thinly sliced julienne
  • 1 yellow or orange bell pepper, shaved or thinly sliced julienne
  • 1 cucumber, peeled and shaved lengthwise, not including the seeds
  • 2 carrots, peeled and shaved lengthwise
  • 1 avocado, thinly sliced
  • ½ Napa cabbage, thinly sliced
  • 1 cup spicy garden pesto (see recipe below)
Pesto
  • 2 cups tightly packed fresh greens (combination of kale greens, mustard greens, dandelion greens, spinach & green onion)
  • ½ cup pecans
  • 1 to 2 cloves garlic
  • ½ cup extra virgin olive oil
  • Sea salt and freshly ground pepper, to taste
  • 1 Tbsp. lemon juice
  • 3-5 Tbsp. nutritional yeast
  • 1-3 tsp. harissa or African pepper sauce (optional)
Servings:
Units:
Instructions
Wraps
  1. Spread 1 Tbsp. of pesto inside each collard leaf.
  2. Add a small amount of bell pepper, cucumber, carrot, avocado and cabbage in a cluster in the center of the wrap.
  3. Roll the collard wrap up and slice diagonally in half to make 2 wraps.
Pesto
  1. Place the fresh greens, pecans and garlic in a blender or food processor fitted with the S blade.
  2. Pulse to combine, until the mixture is coarsely ground.
  3. Turn the motor on and drizzle the olive oil in a thin stream.
  4. Add the sea salt, pepper, lemon juice and nutritional yeast, and pulse a few more times to combine.
  5. Pulse in harissa or pepper sauce to desired spiciness.
  6. Taste again and add more seasonings as needed.
Recipe Notes

Recipe by Chef Lachelle Cunningham

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