Collard Green Lunch Wraps

BY : PUBLISHED : May 10th, 2017 UPDATED: August 5th, 2022

Looking for a quick and easy lunch or dinner? Don't get wrapped up thinking you need an extravagant recipe - sometimes the tastiest meals are the easiest to prepare or feature the simplest of ingredients. These wraps are versatile and hold together well unlike other lettuce wraps I have tried. In my photo, you'll notice the greens look stiff. This is because the first time I made them and photographed them, I hadn't yet learned the secret of steaming the leaves beforehand (which makes rolling 10X easier I might add).

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Hope you enjoy!

Giant collard green wraps on a white surface.

Giant collard green wraps on a white surface.

Collard Green Lunch Wraps

Lauren Bossi
These wraps are versitile and hold together well unlike other lettuce wraps I have tried. 
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 1 serving
Calories 503 kcal
METHOD Stovetop
DIET Vegan


  • 2 large collard green leaves
  • 1 medium potato (I used Japanese Sweet)
  • 1 cup of cooked chickpeas
  • ½ cup of TVP
  • ½ teaspoon of cayenne pepper
  • 1 teaspoon of olive oil
  • Salt and pepper to taste


  • Preheat oven to 450 (Tip: insert empty baking sheet into oven beforehand to heat up to create a crispier potato). Dice potato into small cubs, toss with olive oil, lay onto heated baking sheet and top with salt and pepper. Bake 20 minutes or until crispy
  • On the stove over medium heat, toss chickpeas and TVP with enough water to coat the bottom of a small pan. Once TVP is activated (looks like taco meat) drain or burn off any access water, and add cayanne, salt and pepper and heat for 3-4 minutes.
  • For the wrap, place collard greens in a large pan with an inch of water. Cover and steam over medium heat until wilted. Remove from heat, drain water and set softened wraps aside.
  • Once all componants are ready, its time to build the wraps. Divide the chickpea mixture between the two wraps followed by the diced potatos and finally top with sriracha and/or your favorite vegan sandwich sauce. To roll the wraps, fold and tuck one of the long sides under the 'meat' then fold the two outer sides inwards, and roll the rest of the way.


Collard greens need a bit of steam to be enjoyed here. You can always substitute fresh lettuce and skip the steaming.


Calories: 503kcalCarbohydrates: 74gProtein: 35gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 476mgPotassium: 1196mgFiber: 20gSugar: 7gVitamin A: 1449IUVitamin C: 50mgCalcium: 280mgIron: 9mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

View all posts by Lauren Bossi

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