A delicious and nutritious twist on your classic wrap. These tempeh collard green wraps is easy to prepare and filled with tempeh, hummus, onion, carrots, tomatoes, and avocado. Pair this with a delicious almond butter dipping sauce and you have a perfect meal!
The first time I had a collard greens wrap was in one of my favorite restaurants here in Columbus, Bareburger. I didn’t even realize you could use collard greens as a wrap and thought it was such an awesome idea! The wrap is still one of my favorite meals, and I decided to try out making a collard greens wrap myself. This recipe is the perfect way to get in your veggies while eating a delicious meal. I swear you can barely tell that you are eating a wrap full of veggies!
How to Make these Tempeh Collard Green Wraps:
Collard Greens
Collard greens are one of the most nutrient-dense leafy green vegetables. They are rich in vitamin K, vitamin A, calcium, antioxidants, and phytochemicals.
To prepare collard greens for a wrap, you’ll first want to cut off the thick stems. To do this, cut along the thick spine of the collard green till about 2/3 of the way up the leaf. Then cut it off. Afterward, trim the spine by using a sharp knife to slice the stem horizontally. This will help to flatten your wrap.
Next, prepare a bowl or saucepan with boiling water. Dip the collard green into the boiling water for about 15 seconds. The leaf will start to turn a darker green. Then dip the wrap into a bowl of cold water for about 10 seconds and then pat dry with a towel. Lastly, lay the collard green onto a plate and place a paper towel on top to help with the drying process. Repeat for the rest of the wraps.
Tempeh
For the tempeh, you can use any kind that you prefer. I really love using Lightlife’s original tempeh. For this recipe, one 8oz pack should make about 4 wraps.
To prepare the tempeh, slice it into about 1/4 inch thick slices. Add 2 tbsp of olive oil to a saucepan and then lay the tempeh flat on top. Cook for about 2-3 minutes on each side until slightly browned. Then add in 1/2 cup of teriyaki sauce and coat the tempeh in it. Cook for another 2-3 minutes on each side or until the tempeh looks done. Be careful to avoid burning the tempeh.
Hummus
For the hummus, I used Trader Joe’s Horseradish hummus. It has become one of my favorite hummus flavors and pair really well with this recipe! You can definitely use any kind of hummus you prefer! Red pepper and garlic flavors would also pair really well.
Other ingredients
For other ingredients to add to the wrap, I included:
- red onion
- roma tomatoes
- shredded carrots
- sliced avocado
Almond Butter Sauce
For the almond butter sauce you’ll need:
- 1/3 cup almond butter (i used Kirkland’s brand almond butter because it’s super creamy and easy to blend!)
- 1/8 cup soy sauce
- 2 tbsp lemon juice
- 1 tsp ginger powder
- 1/2 tbsp minced garlic
- 1 tbsp maple syrup
- 1/8 cup water
- 1/8 cup sesame oil
- dash of chili flakes
Blend everything together in a food processor until creamy. You can add more soy sauce or powders to your liking!
Storage
Store the wraps in an airtight container for up to four days. The almond butter sauce can be stored in an airtight container for up to a week.
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Tempeh Collard Green Wraps with Almond Butter Sauce
Ingredients
For the Wraps
- 4 collard green leaves
- 1 8oz package tempeh
- 1/2 cup hummus (any flavor of your choosing)
- 1 avocado
- 1/2 red onion
- 3 roma tomatoes
- 2 large carrots, shredded
For the Almond Butter Sauce
- 1/3 cup almond butter
- 1/8 cup soy sauce
- 2 tbsp lemon juice
- 1 tsp powdered ginger
- 1/2 tbsp minced garlic
- 1/8 cup sesame oil
- 1/8 cup water
- 1 tbsp maple syrup
- 3 tbsp sriracha
- 1 tsp red pepper flakes
Instructions
- To prepare the collard greens, you'll first want to cut off the thick stems. To do this, cut along the thick spine of the collard green till about 2/3 of the way up the leaf. Then cut it off. Afterward, trim the spine by using a sharp knife to slice the stem horizontally. This will help to flatten your wrap.
- Next, prepare a bowl or saucepan with boiling water. Dip the collard green into the boiling water for about 15 seconds. The leaf will start to turn a darker green. Then dip the wrap into a bowl of cold water for about 10 seconds and then pat dry with a towel.
- Lastly, lay the collard green onto a plate and place a paper towel on top to help with the drying process. Repeat for the rest of the wraps.
- To prepare the tempeh, slice it into about 1/4 inch thick slices. Add 2 tbsp of olive oil to a saucepan and then lay the tempeh flat on top. Cook for about 2-3 minutes on each side until slightly browned. Then add in 1/2 cup of teriyaki sauce and coat the tempeh in it. Cook for another 2-3 minutes on each side or until the tempeh looks done. Be careful to avoid burning the tempeh.
- Then slice the onion, tomatoes, and avocado. Shred the carrots.
- On one of the collard green wraps, spread on some of the hummus. Then add 3-4 slices of tempeh and layer with the tomatoes, onion, carrots, and avocado. Roll the wrap like a burrito and serve!
- To prepare the almond butter sauce, add all of the ingredients into a food processor and then blend until creamy!
