Yup, it's Vegan

Plant-based recipes for everyone

  • Home
  • About
    • Press
    • F.A.Q.
  • Recipes
    • Reader Favorites
  • Work with Me
  • Resources
    • What Do Vegans Eat?
    • Vegan Dining in Baltimore
Home » Lunch » Thai Peanut Collard Wraps

Thai Peanut Collard Wraps

July 6, 2018 By Shannon @ Yup, it's Vegan 4 Comments

922 shares
  • Share
  • Tweet
Print Recipe Jump to Recipe

I don’t know about where you live, but it was around 100 degrees (38C) most of this week and the humidity was punitive. Making dinner is a game of “how can I avoid using any heat implements?” and that’s where these Thai peanut collard wraps come in.

A stacked pyramid of collard wraps on a gray plate

Unfamiliar with collard wraps? Consider them like a spring roll, but wrapped in a collard green leaf instead of rice paper. They’re a great vehicle for fresh and light fillings, OR as a gluten-free and grain-free alternative to a standard wrap or sandwich. The most common vegan filling is usually hummus; I also tried a delicious version at the farmers’ market recently with falafel, tahini sauce, and veggies! But I wanted to take my collard wraps in a slightly less Mediterranean direction today and this Thai-inspired version was born.

Close-up of a vegan collard wrap being dipped in Thai peanut sauce

Thank you to my friend Bijan (the “Vegan Dad”) for hand modeling 🙂

Some people (me) like ’em straight up raw, and other people prefer their collard leaves to be lightly steamed to take away some of the chewiness and bitterness. If you’re not sure where you stand, take a test bite of one of the collard greens in your bunch and see if you don’t mind the taste and texture.

A plate of wrapped collard leaves, with pieces of purple cabbage, carrot, cucumber, and mashed white beans, next to a small bowl of peanut sauce

A Thai collard greens wrap about to be dipped into Thai dipping sauce

With one leaf per collard wrap, you’re not exactly ingesting a titanic quantity of leafy green vegetables, but it can’t hurt to sneak in a little extra nutrition here and there. The filling of these Thai peanut collard wraps is packed with other veggies too, making for a delicious and nutritious meal.

We absolutely loved taking our leftover collard wraps to work for lunch the next day and I can’t wait to experiment with more filling options to share!

I have a couple of peanut sauce recipes on my site including the one that goes with my baked peanut tofu, but most of the time I honestly just stir together peanut butter, low-sodium soy sauce, lime juice or rice vinegar, chili paste or sriracha, and a touch of sweetener until it tastes right, and then warm water to thin it out. Works like a charm if you don’t mind seasoning to taste! But ya, that garlic peanut sauce is real good too. Either way, it will taste amazing with these collard wraps!

Thai Peanut Collard Wraps | Yup, it's Vegan
Print Pin
4.75 from 4 votes

Thai Peanut Collard Wraps

Simple vegan collard wraps with sriracha hummus and Thai peanut inspired dipping sauce. Collard wraps are easy to customize; change up the fillings, use your favorite sauce, and make them your own!
Course lunch, Main Course
Cuisine gluten-free, grain-free, oil-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword collard wraps
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 24 pieces
Calories 10kcal
Author Yup, it's Vegan

Ingredients

  • 12 large collard green leaves (about 1 bunch)
  • 1 and 1/2 cups plain hummus (or use spicy hummus and skip the sriracha)
  • 1 bunch green onions or scallions finely chopped
  • 1 tbsp sriracha (or to taste)
  • 1/2 head purple cabbage shredded
  • 2 medium carrots peeled and shredded
  • 4 medium cucumbers cut into matchsticks
  • peanut sauce for dipping (use your favorite)

Instructions

  • Wash the collard greens. Cut off the thick stem pieces protruding past the leaves. Use a paring knife or vegetable peeler to shave down the thicker part of the stem near the base of the leaf. This will make the collard wraps much easier to roll up.
  • If you prefer your collard leaves lightly cooked (see notes in my post), bring a pot of water to a boil. Dip each collard leaf into the water for 15 to 30 seconds according to your preference, and then remove and pat dry.
  • Stir together the hummus, chopped scallions, and sriracha. Add more sriracha to taste if desired.
  • One by one, fill the collard wraps. Take a collard leaf and spread about 2 tablespoons of the hummus mixture onto it. Add small handfuls of shredded carrot, cucumber sticks, and shredded cabbage. Then roll the up the collard wrap like a burrito, tightly rolling it and tucking in the sides while you do so. If needed, you can stick a toothpick through it to keep it rolled up. I find that on a good day, I can simply place them seam side down and they'll stay nicely rolled.
  • Repeat until collard leaves are used up. When ready to eat, use a sharp knife to slice each roll in half. Serve cold, with peanut sauce or other dipping sauce of choice.

Notes

GROCERY/MARKET SHOPPING: Look for collard leaves with uniform shape and few or no holes.
OIL-FREE / SOY-FREE / NO ADDED SUGAR: Choose a peanut sauce or other dipping sauce recipe that is free from these items, or eat without dipping sauce.
NUTRITION: Nutrition facts exclude dipping sauce.
VARIATIONS: Not a fan of hummus or want to use a higher-protein option? Extra-firm tofu, drained and pressed, and (optionally) cooked is a great substitute.
Bean sprouts or pea shoots are another excellent addition, as are roasted red peppers (from the jar, for a shortcut) and tropical fresh fruit like mango or pineapple for a bit of sweetness. Mix and match seasonal vegetables like kohlrabi as well.

Nutrition

Serving: 2pieces (1 wrap) | Calories: 10kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Potassium: 321mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3400IU | Vitamin C: 33.8mg | Calcium: 70mg | Iron: 1.1mg

References: The Kitchn, Kitchenista Diaries

Filed Under: Lunch, Summer Tagged With: Asian-inspired, CSA, greens, high-raw, high-vegetable, legumes, oil-free, plant-strong, quick, refined sugar-free, soy-free, sweetener-free

« Spicy Vegan Nachos Supreme
Cream of Kohlrabi Soup »

Comments

  1. Barb says

    August 6, 2021 at 00:38

    4 stars
    I liked this, but I think next time I’m going to chop my cabbage and carrot, versus grate. I added avocado. The peanut sauce was kinda runny. I prefer a more pronounced peanut flavor. How long does the sauce keep?

    Reply
  2. Susan says

    June 23, 2019 at 11:16

    5 stars
    I made these and my non-vegan spouse loved them, too. I ran with the mango suggestion and added that. So worth it. I steamed the leaves and froze leftover leaves for soup or something. Loved with peanut sauce and added diy chili garlic sauce to it.

    Reply
  3. Katrina says

    November 28, 2018 at 13:58

    5 stars
    This was so easy and delicious! Yum.

    Reply
  4. Linda says

    July 27, 2018 at 04:52

    5 stars
    Looks delicious! I love Thai food

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
Learn More

Advertisement

Popular Recipes

Garlic Sesame Noodles - Vegan, Gluten-free, High-Protein!
Vegan Spinach Artichoke Dip | Yup, it's Vegan
Cauliflower Mac and Cheese | Yup, it's Vegan
Smashed Avocado Vegan Quesadillas | Yup, it's Vegan

More Popular Recipes

As an Amazon Associate I earn from qualifying purchases.

Advertisement and Privacy Policy

Advertisement

Trending Now

Ultimate Hearty Vegetable Stew | Yup, it's Vegan
15-Minute Miso Soup with Greens | Yup, it's Vegan
Marbled Vegan Chocolate Banana Bread | Yup, it's Vegan
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Learn More

Never miss a recipe! Join my newsletter.



Design by

Copyright © 2013–2023

922 shares