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Collard Green Wraps
April 20, 2026
A fresh, crunchy collard wrap you can build from roasted veg, beans, grains, and bright salsa.
This version is intentionally flexible: any roasted seasonal veg, cooked grain, and protein can work.
If your collards are especially large, use fewer fillings so wraps stay tight and easy to eat.
Collard Green Wraps (Tiny Farm Version)
An adapted, farm-friendly collard wrap inspired by Love & Lemons. Use this as a template and swap in whatever is in season.
Prep: 25MCook: 30MServes: 4
Ingredients
- 1 medium sweet potato, peeled and cut into small cubes
- 1 tbsp olive oil, divided
- 1/2 tsp chili powder
- 2 cups cooked brown rice (or quinoa)
- 1 1/2 cups cooked black beans, drained and rinsed
- 6 to 8 large collard leaves
- Sea salt and black pepper
- Optional sauce: chipotle mayo, tahini-lime sauce, or avocado crema
- Optional salsa: corn, tomato, red onion, lime juice, pinch of salt
- Optional saute: sliced onion + bell pepper + garlic
Method
- Heat oven to 400F. Toss sweet potato with 2 tsp olive oil, chili powder, salt, and pepper. Roast 25-30 minutes until tender and browned at the edges.
- If using the optional salsa, combine ingredients in a bowl and set aside.
- If using onion and pepper, saute in remaining olive oil over medium heat until soft and lightly caramelized; add garlic in the final minute.
- Bring a wide pan of water to a gentle boil. Dip one collard leaf at a time for 10-20 seconds to soften, then transfer to a towel.
- Trim the thickest part of each collard stem so leaves are easier to fold.
- Layer rice, beans, sweet potato, and any extras in the center of each leaf.
- Fold in the sides, roll tightly like a burrito, and place seam-side down.
- Serve whole or sliced in half with extra sauce on the side.