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Winter collard green wraps (video)

November 16, 2017 | UCI Health
collard green wrap with garnishes

Who says wraps are just for summer?

When you swap out the cold lunchmeat and crispy vegetables for a blend of warm, nutritious ingredients, you’ve got a satisfying, belly-warming lunch that hits the spot in the cooler months.

A layer of fresh, lemony hummus adds fiber, minerals and protein.

Collard green leaves and Swiss chard add a dose of calcium.

The Portobello mushroom provides B vitamins, which are crucial for those who don’t eat meat.

Drizzle the wrap with some balsamic glaze for extra flavor.

Winter Collard Greens Wrap

Download this recipe ›

4 servings


1 tablespoon parsley

1 tablespoon fresh lemon rind

1 teaspoon garlic powder

¼ teaspoon ground black pepper

1 19-ounce can garbanzo beans, drained and rinsed

½ cup diced tomatoes, drained

2 tablespoons tahini

8 large collard green leaves

1 portobello mushroom, sliced

2 tablespoons olive oil

Salt to taste

1 red bell pepper

8 Swiss chard leaves, chopped

1 avocado, diced

¼ cup mint leaves

Balsamic glaze (optional)


Add all hummus ingredients (through tahini) to food processor. Blend until smooth.

Cut thick stems off collard leaves. Cover leaves with a damp paper towel and heat in microwave until mildly softened.

Roast red pepper over gas burner until lightly charred. Slice when cooled.

Add Swiss chard to skillet with 2 tablespoons of olive oil and cook until soft. Add portobello mushroom and roasted red pepper and heat through.

Assemble wraps: lay one collard leaf flat. Spread 2 tablespoons hummus. Add chard, portobello, red pepper mixture, avocado and top with mint leaves.

Roll stuffed side over, tuck in sides of leaf and roll until wrapped.

Optional: drizzle with balsamic glaze.

Nutritional Information

222 calories

5.9 g protein

16.6 g fat

17.9 g carb

9.2 g fiber

483 mg sodium