Collard Green Wraps 2-Ways: Lentils & Black Beans FTW!

Collard Green Wraps 2-Ways: Lentils & Black Beans FTW!

Now this is the kinda late lunch I like to call a keeper!

So easy to make, high in protein & good carbs, crispy, crunchy, light, satisfying & fresh, you can’t go wrong with it!

I absolutely LOVE using collard greens as a wrap substitute because they’re so crisp & they really roll up & hold together well even if you fill them a lot!!

I doubled ‘em up & stuffed them with homemade hummus, sprouted organic lentils, alfalfa sprouts, nutritional yeast, cucumbers, roasted tomato salsa & kimchi for probiotics & gut health!


A few days later, I stuffed ‘em with mashed organic black beans, homemade vegan sugar-free marinara, chipotle kimchi, alfalfa sprouts, nutritional yeast, dried parsley, cucumber, Dijon & green onion!


  • make sure your leaves are large enough to fill & roll & preferably with no tears or holes!
  • always double your leaves to make wrapping easier & prevent them from falling apart!
  • before layering them, flip them over & gently slice off as much of the stalk as possible to facilitate rolling & chewing!
  • when you fill them, start with a base to hold the fillings, like hummus, mashed beans or salsa, tahini, guacamole etc; as long as it’s thick, it’ll help hold everything together!
  • when you roll them, tuck each end over (like you would with a regular wrap) & then roll tightly – swipe to see how they look once rolled!) & thank me later.



  • 4 collard green wraps
  • 1/3 cup sprouted organic lentils
  • alfalfa sprouts
  • 1 tbsp. nutritional yeast
  • 1 sliced cucumber
  • 2 tbsp. roasted tomato salsa (make sure it has no added sugar)
  • 1/4 cup kimchi


  • Lay the wraps on a plate & stuff them with the toppings & always start with a good creamy base, like your dip or spread!



  • Roll them up, slice in half & enjoy!




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