Collard Green Wrap with Roasted Veggies

I can officially thank Vegan MoFo for one of my favourite dinners ever. I wanted to post a recipe today, so I was inspired to pull together a bunch of stuff into my fridge into a meal. And it worked so well.

Usually I take a bunch of leftovers, and put them in a tortilla and have a wrap. But I was in the mood for greens, and something quick. So I used a collard green leaf and made myself a green wrap!




I had some gorgeous Thanksgiving-inspired roasted veggies in the fridge (here in Canada it’s Thanksgiving this coming weekend). They became the filling for my wrap, along with all my favourite “toppings” that I seem to put in and on everything!



I am so pleased that I now have another option for a quick and nutritious meal. Because somedays you just don’t feel like cooking — but you want something delicious. This leftovers-in-a-wrap idea really fits the bill.

Collard Green Wrap with Roasted Veggies
Serves 4

  • 1 sweet potato, cubed
  • 1 leek, chopped and well-rinsed to remove any grit
  • 3 carrots, peeled and chopped
  • 8 radishes, sliced
  • 2 Tbsp. coconut oil
  • 6 fresh sage leaves, sliced
  • 1 Tbsp. fresh thyme
  • 2 stalks fresh rosemary, stalks discarded and leaves chopped
  • 1/2 tsp. sea salt
  • 8 collard green leaves, stems removed
  • 1/4 c. hemp seeds
  • 1/4 c. pumpkin seeds
  • 2 Tbsp. goji berries
  • 1/4 c. nutritional yeast
  • cayenne pepper, to taste

Preheat oven to 425 F.

Combine sweet potato, leeks, carrots and radishes with coconut oil, sage, thyme, rosemary, and sea salt in a roasting dish. Roast at 425 for 45 minutes, or until veggies are soft and start to caramelize around the edges.

Once the veggies have cooked, lay out each collard green on your cutting board. Top with a big heap of roasted veggies, then top with hemp seeds, pumpkin seeds, goji berries and nutritional yeast. Sprinkle with cayenne, and roll up into a wrap.

Enjoy your meal, and all the nutrients you’re getting in such a delicious way!

Tags: , , , , , , , , , , , , ,

Categories: Dairy-Free, Gluten-Free, Main Course, Sandwich, Snack, Vegan, Vegetarian


Subscribe to our RSS feed and social profiles to receive updates.

6 Comments on “Collard Green Wrap with Roasted Veggies”

  1. October 3, 2012 at 10:20 pm #

    Yum, this looks great!

  2. October 3, 2012 at 10:30 pm #

    Happy Thanksgiving to you! I love the idea of a collard as a wrap and filling it with fall veggies is brilliant!

    • October 3, 2012 at 10:43 pm #

      Thanks Amanda!! I’m looking so forward to even more fall veggies for Thanksgiving this weekend!!!

  3. July 5, 2022 at 6:11 pm #

    Greatt read thanks


  1. Roasted Brussels Sprouts with Apple and Almonds | The Kitchen Operas - October 18, 2012

    […] was veggie roasting night around here — I did up a big batch of parsnips, carrots & sweet potatoes and then also had some Brussels Sprouts in the fridge. Seeing as I had the oven on anyway, I […]

  2. Top 12 Recipes of 2012 | The Kitchen Operas℠ - December 31, 2012

    […] 5. Collard Green Wrap with Roasted Veggies […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: