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Collard Green Wraps With Quinoa and Chickpea Filling (Vegan)

These collard green wraps make the perfect healthy meal. They are completely vegan and gluten-free, and have a delicious quinoa and chickpea filling.
Total Time30 minutes
Course: Main Course
Cuisine: plant-based, Vegan
Servings: 2
Author: Bree Sheree


  • 3-4 collard green leaves
  • ½ cup cooked chickpeas (using canned is easiest)
  • ½ cup cooked quinoa
  • ¼ cup red cabbage (chopped)
  • ¼ cup carrots (shredded or thinly sliced with a peeler)
  • ¼ cup green onion (chopped)
  • ¼ cup green pepper (chopped)
  • ¼ - ½ cup dressing of choice (cashew caesar or maple dijon)
  • Any seasonings of choice


  • Start by mashing the chickpeas in a mixing bowl. Having them mashed will prevent them from falling out of your wraps.
  • Next, add all remaining ingredients, including the dressing. Mix everything together thoroughly.
  • To prepare your collard leaf, make sure it is washed, then slice off as much of the stem as you can.
    A knife slicing off the stem along the center of a collard leaf.
  • Place some of the filling onto your collard leaf.
    A collard leaf with quinoa and vegetables laid on top of it.
  • Start rolling the collard leaf over the filling.
    A hand rolling a collard leaf over a quinoa vegetable filling.
  • Fold the sides of the collard leaf over the top of the wrap.
    A collard leaf folded over a quinoa and vegetable filling.
  • Finish rolling the collard wrap.
    A hand holding an almost completely rolled collard wrap.
  • Cut your collard wrap in half and it’s ready to eat!
    A cut collard wrap showing the quinoa and vegetable filling inside.


This recipe makes enough filling for about 3-4 wraps, depending on the size of your collard greens.
When making collard green wraps, you can really make them your own. Add any other vegetables you want!
You can use one of the dressings linked above, or any dressing of choice.
For extra flavour, I like to add 1 teaspoon of dill and a bit of hot sauce. They go very well with both the cashew caesar and maple dijon dressing.