Southeast Asian Collard Wraps

March 16, 2015 by Rebecca Bartley

Living in NYC, I have plenty of organic and veggie-friendly dining options. They are essentially on every corner. Unfortunately I don’t have an endless budget to spend on restaurants. Ten dollars for a small veggie wrap is ridiculous, but it’s reality.

The thing is, even in a tiny apartment kitchen, I can make my own tasty version of these wraps and stay on a budget (which I usually blow at sample sales). There are a lot of different fillings for these, but I love the Thai flavors of this version.


Ingredientsfor two wraps:

  • 2 large collardleaves
  • 1/2 cup shredded carrots
  • 1/2 mango chopped into small pieces
  • 2 tbsp. chopped scallions
  • 1/2 cup shredded red cabbage
  • 1/2 cup chopped romaine lettuce
  • 2 tbsp. almond butter
  • 1/2 tbsp. lime juice
  • 2 leaves of Thai basil, shopped (can substitute regular basil)
  • 1/4 tsp. chopped cilantro (to taste)
  • 1/2 tsp. chopped garlic
  • 1/2 tsp. chopped ginger
  • 1 1/2 tbsp. rice vinegar
  • 1/2 tbsp. tahini
  • Pinch of coconut sugar

*All organic unless otherwise noted.

Pat the collard leaves dry and lay flat on a plate.

Toss the carrots, mango, scallions, cabbage, and lettuce together in a large bowl. In another bowl mix the remaining ingredients for the dressing. Fold the dressing into the large bowl of veggies until they are all evenly coated. Scoop mixture across the middle of the collards perpendicular to the spine of the leaf then roll up. Slice down the middle on either side of the spine of the leaf and discard that part.

Once you get the hang of it you can tweak the spices to your taste. Plus if you have kids these colorful wraps are super quick and a fun alternative for school lunches. If collards are a hard sell to kids, the veggie mixture can be used on any type of wrap.

If you like to prep your meals in advance just keep the chopped veggie mixture separate from the dressing until you’re ready to make the wrap and it will keep for an extra day or two depending on the ripeness of the mango.

Other fun additions are shredded green papaya or Thai chilies for kick!

This recipe is Vegan, Organic, and Gluten Free!