These collard green wraps are super healthy, flavorful, and ready to eat in under 30 minutes. Totally vegan and gluten-free these nourishing collar wraps are piled high with crunchy raw veggies, creamy avocado, rice noodles, and smothered in the most incredible spicy peanut satay sauce ever.
Make-ahead friendly, take collard wraps with peanut dipping sauce and/or sweet and spicy tahini sauce to picnics, summer cookouts or as a healthy meal to feed your family.
When it's HOT outside, we crave, easy, fresh, light meals like vegan sushi, cauliflower-chickpea tacos, vegan zucchini corn fritters and vegan salads! But the number one meatless summer meal at our house is veggie noodle wraps (lettuce cups, salad rolls, summer rolls, collard wraps - all the gluten free vegan wraps!) with spicy peanut sauce.
Vegan Wrap Ingredients
This collard wrap recipe is extremely customizable - use up any fresh, crunchy veggies you have on hand. Gather together collard greens, carrots, cucumbers, red peppers, avocados, purple (red) cabbage, beans sprouts, peanut ginger sauce, and rice noodles.
Ingredient Substitutions and Variations
- Leafy greens: if you can't find collard greens, use another large sturdy leaf green like romaine, rainbow chard for rolling or fill a huge butter or iceberg lettuce cup.
- Rice noodles: vermicelli or stick rice noodles both work well in veggie collard wraps or try soba noodles which are also gluten free (made from buckwheat)!
- Dipping sauce: of course spicy satay peanut dipping sauce is completely irresistible, but collard wraps pair well these luscious vegan sauces as well: sweet and spicy tahini sauce, Thai red curry sauce, and vegan honey mustard.
- Add some protein: add some baked tofu or air fryer tofu to bump up the protein and tofu marinade for epic flavor. Hummus is also a nutritious, plant-based protein source that adds flavor and creaminess!
Let's Make Vegan Lettuce Wraps!
Whether you are vegan, vegetarian or plant based, these gorgeous green wraps are a wonderful way to sneak in extra veggies! Here's how:
- Prepare the noodles (rice or soba) per package directions.
- While they are cooking (soaking), wash and cut the veggies. I let my julienne slicer or mandoline do most of the work; but when pressed for time, grab prepared vegetables at the market.
- Make the dipping sauce.
- If using collard greens, they need a quick blanch and trim.
- Wash and pat dry the leafy greens. If filling giant lettuce cups, start by adding a few noodles tossed in peanut sauce. Add some of each veggie, drizzle with more peanut sauce, then garnish with fresh herbs, hot pepper flakes, and crushed peanuts.
Assemble the Collard Wraps
Here's the step by step instructions and photos for making collard wraps:
- Prep the collard greens: wash the leaves, then quickly blanch each large collard leaf for a few seconds in simmering hot water. This will make it pliable (and turns it bright green!). Don't leave them longer or they get too soft.
- Trim the collard leaf: pat dry, let cool, and then use a paring knife to trim off the thick part of the stem so it lays flat and wraps easily.
- Fill and roll the collard leaf: lay the leaf flat, pile the filling in the middle (don't over fill), add a drizzle of sauce then tuck and roll using the photos as a guide. Place them seam side down on a plate until ready to serve.
- To serve: Cut in half and serve with vegan dipping sauces.
Storage and Make Ahead Tips
The peanut sauce can be made a few days in advance and stored in the fridge. Chilled sauce may need a teaspoon or two of water to thin when ready to use.
Veggies (except avocado) can be prepared ahead of time and stored in the fridge ready to be put together right before serving. Great for meal prepping meatless lunches and weeknight meals.
More Vegan Peanut Butter Recipes
If you're addicted to peanut butter like we are, you'll love these recipes:
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Vegan Collard Green Wraps Recipe (with Spicy Peanut Dipping Sauce)
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- 2-4 servings vermicelli or soba noodles, cooked
Lettuce Wrap Filling
- 1 red pepper, cut into thin strips
- 1-2 carrots, julienne or cut into thin strips
- 1-3 Persian cucumbers, cut into strips
- 1 avocado, cut into long slices
- 2-4 green onions, cut lengthwise (green part)
- ¼ head purple cabbage, shredded
- 1 cup bean sprouts or microgreens
- ¼ cup cilantro, Thai basil and/or mint, chopped
- large collard leaf or other sturdy leafy green or lettuce cup
Spicy Peanut Dipping Sauce
- ⅓ cup peanut butter, runny
- 3-4 tablespoons soy sauce (tamari)
- 2 teaspoons maple syrup
- 1 teaspoon sesame oil (skip if oil free)
- 2 tablespoons lime juice
- 1 medium clove garlic, minced
- ½ - 1" piece fresh ginger, grated
- 2+ tablespoons sriracha sauce
- 1-2 tablespoons water (for thinning)
- ½ cup peanuts, chopped
- 1 pinch hot pepper flakes
Vegetable and Noodle Prep
- Cook noodles as per package directions and set aside.
- Cut and slice all vegetables - julienne or slice into sticks.
- Chop fresh mint, cilantro, and/or Thai basil.
- Place small piles of the vegetables, noodles, and fresh herbs across the grain of a sturdy collard green (or similar - butter lettuce, romaine, leafy green).
- Gently roll the collard around the vegetables and noodles tucking the sides in as you roll (like a burrito). Place seam side down on a plate until ready to serve.
- Cut the roll in half.
- Or place noodles and vegetables in large lettuce cup (iceberg lettuce).
- Drizzle with peanut sauce and garnish with added chopped peanuts and hot pepper flakes as desired.
Spicy Peanut Dipping Sauce
- Place all ingredients (except water) for the peanut sauce in a blender and mix until smooth. Or just whisk together in a bowl.
- Ginger (sub ¼ - ½ tsp ground ginger if no fresh). But fresh is best if available!!
- Taste and adjust ingredients to personal taste.
- Add water 1 teaspoon at a time to thin if needed for drizzling instead of dipping.
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