Vegan Chipotle Veggie Collard Wrap

April 20, 2015
Vegan Chipotle Veggie Collard Wrap

Happy Monday! Oh how I like Mondays, not lol. Actually Mondays just got a whole lot better now Game of Thrones has just begun, does anyone else love this show? We don’t watch it on Sunday, we like to relax and watch it when we are ready. We’ve been fans since season one premiered and hooked ever since. And of course the “Imp” is our favorite character, something about the underdog getting his way.

I was feeling a little run down today, like a cold is coming on (Oh how I hope not) So I decided to make something very quick and simple yet keeping it nutritious. I made a Vegan Chipotle Veggie Collard Wrap since I hadn’t had one in months. You can keep this wrap totally raw but I added some black beans for some carbohydrates. Best thing about collard wraps is that you can add just about any vegetable to make it your own.

Vegan Chipotle Veggie Collard Wrap
The larger the collard leafs the better the wrap is. You need to take a sharp knife and shave away the stem of the collard so that it will roll and not crack.

Vegan Chipotle Veggie Collard Wrap
Remember to place your fillings close to the end and center of the collard wrap for easy rolling.

Vegan Chipotle Veggie Collard Wrap
Vegan Chipotle Veggie Collard Wrap

Vegan Chipotle Veggie Collard Wrap
Prep time
Total time
Recipe type: Salad
Cuisine: American
Serves: 2
  • 2 large collard green leaves, washed
  • Chipotle mustard
  • 6 tablespoons cooked black beans
  • ½ avocado sliced
  • Julienned carrot
  • Julienned cucumber
  • Julienned bell pepper
  • Julienned zucchini
  • Snow peas
  1. Lay your collard leaf out flat on a cutting board stem side facing UP. Next take your sharp and angle it down and into the stem of the leaf. Shave the stem from the leaf horizontally and away from you. You want to do this so you can roll and fold your collard leaf without it cracking and splitting. Keep shaving down the stem a bit at a time, until it is flush with the leaf and then cut the edge off the stem end so it is straight at the bottom. Test your collard leaf now to see if it will roll easily into a wrap.
  2. Spread the chipotle mustard on your collard leaf.
  3. Lay your veggies nicely in the bottom portion to middle of your collard leaf.
  4. Add the beans with the avocado on top,still leaving and inch or so at the bottom part of the leaf. Keep everything in the middle and far away from the top and sides, just like you would if filling a wrap.
  5. Roll the bottom stem end of your collard leaf up and away from you and make a full roll. Tuck in the sides of the leaf and continue rolling and tucking in as you go. Keep your roll tight so when you cut it your filling doesn’t fall out.
  6. Enjoy.

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