Vegan Collard Green Burritos

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Wood cutting board with gluten-free Raw Vegan Burritos with Mexican-inspired flavor

Now that we’ve made Raw Vegan Walnut Taco “Meat”, it’s time to turn it into something delicious! Vegan burritos anyone?

Cutting board with ingredients for making homemade Raw Vegan Collard Green Burritos

Origins of Burritos

It’s not clear when or who invented the burrito, but there are several theories that place its roots in Mexican cuisine. The concept seems to have later been introduced to the US around the 1950s and has since boomed in popularity and taken on many forms. I mean, how can you go wrong with delicious ingredients stuffed in a tortilla? And in this case, a collard green “tortilla”!

How to Make Collard Green Burritos

This recipe comes together quick! It requires just 8 ingredients and 30 minutes to make.

It starts with big, fresh collard greens that have been stuffed with all the tasty things: Walnut Taco Meat, Vegan Mexican Cheese Spread, avocado, cilantro, onion, Red Salsa, and sprouts!

Then simply roll it up into a burrito and dig in. Yes, lunch can really be this easy (and delicious).

Wood cutting board with a collard green leaf topped with Mexican-inspired ingredients for Raw Vegan Burritos

We hope you LOVE this burrito! It’s:

Quick + Easy
BIG in flavor
& Seriously satisfying

These would make the perfect meal or snack on-the-go. If you can’t access collard greens, you could also make raw tacos with butter or romaine lettuce (like these Rainbow “Raw-maine” Taco Boats).

If you’re into fast and tasty Mexican-inspired dishes, be sure to check out these 14 Easy Mexican-Inspired Vegan Recipes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Batch of our Raw Vegan Burritos recipe on a wood cutting board with salsa and lime for serving

Vegan Collard Green Burritos

Easy-to-make, 8-ingredient, 30-minute vegan burritos wrapped in collard greens! Stuffed with wholesome ingredients like Raw Vegan Taco Meat, Vegan Mexican Cheese, Red Salsa, avocado, and more! The perfect quick and portable lunch or snack.
Author Minimalist Baker
Cutting board with several Raw Burritos, lime wedges, and bowls of hot sauce, pickled onion, and salsa
4.84 from 18 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 (burritos)
Course Entrée, Snack
Cuisine Gluten-Free, Mexican-Inspired, Raw, Vegan
Freezer Friendly No
Does it keep? 2 Days


  • 2 cups Raw Walnut Taco “Meat” *
  • 3/4 cup Mexican Cheese Spread * (or something similar store-bought)
  • 4 large collard greens* (as big and fresh as possible)
  • 1 cup alfalfa, broccoli, or radish sprouts
  • 1 cup fresh cilantro
  • 1/2 small ripe avocado
  • 1/2 cup pickled red onion (or thinly sliced radish)
  • 1/2 cup Red Salsa (or store-bought)


  • Prepare vegan taco meat and cheese spread if you haven’t already. For the cheese spread, we used the recipe for the spread and added a little hot water to thin. Be careful not to get the cheese too thin or it will make for extra-messy burritos.
  • Place washed collard green leaves on a cutting board and cut off the large stems at the base. Then use a knife to thinly shave along the remaining stem at the base of the collard green to thin until pliable (this helps ease the rolling process).
  • Place a collard green leaf on a cutting board and top with 1/2 cup raw taco meat, 1/4 cup sprouts, 1/4 cup cilantro, a couple slices of avocado, pickled onion (or radish), and a few spoonfuls Mexican Cheese Spread and Red Salsa (see photo).
  • Roll one end of collard leaf over the fillings lengthwise. Then fold the ends in, roll again, and place wrap seam-side down on a serving plate. Repeat previous step with the remaining collard leaves and fillings.
  • Best when fresh. Leftovers will keep covered in the refrigerator up to 2 days.


*In place of Vegan Taco Meat you can also sub something similar, like Quinoa Taco Meat.
*If you can’t access collard greens, you could also make raw tacos with butter or romaine lettuce (like these Rainbow “Raw-maine” Taco Boats).
*To keep the recipe raw, in the Vegan Mexican Cheese sub the chipotle pepper in adobo for 1 habanero pepper (or omit for less spice).
*Prep time includes making the Raw Taco Meat and Mexican Cheese Spread.

Nutrition (1 of 4 servings)

Serving: 1 burrito Calories: 555 Carbohydrates: 28.7 g Protein: 14.8 g Fat: 46.3 g Saturated Fat: 5.6 g Polyunsaturated Fat: 25.87 g Monounsaturated Fat: 12.49 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 574.1 mg Potassium: 609 mg Fiber: 8.3 g Sugar: 9.4 g Vitamin A: 2419 IU Vitamin C: 30.94 mg Calcium: 143.34 mg Iron: 4.25 mg

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My Rating:

  1. Manpreet says

    Do you have a video on how to make this? I would like to see it 1) done in real time and 2) understand better how to cut/prepare the collard greens (not sure what you mean after cut the stem)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Manpreet, we don’t have a video for this one, but that’s a great idea to add one! Hopefully this can help in the meantime: place the collard green leaf upside down on a cutting board so the thick part of the stem is facing up. Use a small paring knife to cut horizontally (parallel) to the cutting board to shave off some of the stem.

  2. Sharon says

    These are fabulous! I made a minor revision – I cooked 1 cup of quinoa in the juice strained from a can of fire-roasted tomatoes that I used to make salsa and then stirred the quinoa into the walnut taco meat to which I went heavy all ingredients except walnuts. I did this to lessen the quantity of walnuts in each serving (ended up with enough for 8) since nuts are also a main snack of mine and high in calories. It was so good it was hard not to just eat it straight out of the bowl. The photo showing how to put the ingredients in the collard leaf is great and the collard leaves make for an excellent tortilla. There will be more collard burritos in my future. Thank you for all the recipes to put this all together!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Sharon! Thank you for your kind words and lovely review and for sharing your modifications! xo

  3. Emily Lange says

    This is a great low-carb option for those days when it’s too hot to cook! I tend to not use all the walnut filling in 4 wraps so I tried freezing the leftover filling on it’s own and it actually kept pretty well for two months. Thanks again for another gem!

  4. nancy says

    My husband objects to raw collard greens as he finds them too bitter. If you blanched them first in hot water would that help the bitterness? Any other suggestions?

  5. Alicia says

    I have never had a collard green. Is it similar taste to kale? I do not once so ever like kale. But I so badly want to try a collard green leaf to make a burrito.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s worth a shot! They’re usually quite affordable to try. You can also usually sample them at the grocery store before buying.

  6. Nickia says

    Omg this is so delicious. Made the cheese sauce with chick peas instead. And their sauce was the highlight.

    And had it with lettuce leaves. This dish is will done. So flavorful

  7. Kayla says

    Thanks so much for this delicious recipe. It was absolutely amazing. I added sausage, pesto, zucchini, carrot, the cheese sauce, pecans, and sweet potato, and wrapped it up in collard greens. YUM!

  8. Chelsea says

    I substituted the walnut taco “meat” for the “meat” from your “barbacoa” recipe. They were so filling and delicious. Thank you MB!

  9. Melody Olson says

    I am allergic to tree-nuts and was wondering if peanuts were a good substitute or would that compromise taste? Thank you!

  10. Paige says

    These are awesome. Some of the best burritos I’ve ever tasted, but I would say, if you make the taco “meat” and the cheese, it takes longer than 30 minutes. Worth it, though!

  11. Ellen says

    I’m not vegan nor vegetarian but this is a delicious wrap!
    Also great to know that you can pickle onions in only an hour.
    Highly recommend.

  12. Nicole says

    I’ve never used collard greens as a wrap before. Loved this and have been on a collard green wrap kick!

  13. Andrea says

    Raw collards tend to be bitter for me, do you do anything to your collards or do you just only trim the stem?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, we prefer them raw, but you can certainly blanch if desired. Hope that helps!

  14. Lexie says

    I’ve made this recipe 10+ times and LOVE it. I had never had collard greens before, but they are a perfect wrap for this recipe! I’ve started chopping the collards like lettuce and making a “salad” to take to work (easier, less mess), but prefer it in its wrap form. Love Minimalist Baker and this has become my favorite recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It might brown a little, but should still be good! For best results, add it right before serving. Hope that helps!

  15. Kelsey says

    This recipe is incredible – Dana never disappoints! I made this for my family on my birthday (instead of going out for dinner, I wanted to make this lol). The recipe was a huge hit with the entire family – including my dad who tends to prefers “meat and potato’s”. This will definitely become a staple meal in our home. It also took, like, 10 minutes to make (followed the recipe as is). I made the Mexican Cheese Spread, which added great flavor and creaminess to the wraps! 10/10!

  16. Vivian says

    I made Vegan Collard Green Burritos. They were delicious and filling, according to myself and my husband (who is still a meat eater by the way). I used head lettuce and added some tapenade and cucumber slices as well as salsa, avocado, sprouts and vegan cheese sauce. I used a blender for the ‘meat’ sauce and chopped the walnuts by hand so it took a little extra time.

  17. Samantha Gasmire says

    This recipe is AMAZING! I have never cooked raw vegan before and it will be my go to on the go lunch grab. The recipe took me awhile to make about 2-3 hours. But I do not have a food processor so, that always a problem. But this is sooooo good. Despite the time I will still make them again :)

  18. Emily Lange says

    Made this tonight for me and my husband. Amazing! Can’t believe how well the wrap stayed together. We were able to eat it just like a burrito and we thought the collards were tender enough to eat raw. I subbed the cheese spread for regular shredded cheddar which worked great. Also this made enough for 6 servings, served with a side of Amy’s refried black beans. Thanks for this lovely veggie-centric and low carb burrito alternative!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your subs, Emily! We are glad that you and your husband enjoyed it :D

  19. Diana says

    Like others, I found this very tasty, but a bit rich, and I couldn’t eat the collards raw. I trimmed the leaves (using a vegetable peeler to thin the vein down the center) and steamed them for about 10 minutes. I enjoyed the nut “meat” but think I would use half “meat” and half quinoa or rice next time. And that got me to thinking that if you flavor the “meat” differently (garlic and herbs mostly) you could make a pretty good imitation of a cabbage roll … Very flexible recipe! Thank you :-)

  20. Diana says

    Hey Dana!

    I’ve been following you for a couple years now, making lots of your meals for myself and my partner (partially in hopes to sway his meat-loving ways… like at least to keep him from eating bacon 3x a day.)

    I just wanted to tell you that I made this meal last night and my partner said it was his absolute favorite so far. I asked him if he could live eating like this everyday if it was meat-free but just as delicious and he said, definitely :)

    This recipe is ridiculously tasty — even for the most meat-loving creatures.

    Thanks so much for your brilliance! Please keep it up x

    – Diana

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woot woot! This is music to our ears, Diana! We are so glad you both enjoyed it!

  21. val laugtug says

    This was honestly one of the most delicious dishes I have made since I turned vegan 3 years ago. It was so flavorful and delicious, I will be making it again and again!

  22. Terrie says

    My collards were not cooperating, probably too small…So I sliced them thin and turned my wrap into a salad. I thinned my cashew queso for a dressing and added kale, shredded carrot and fresh corn. Turned out tasty! Will try as a wrap when I can get larger collard leaves.

  23. Little House Lovely says

    What a fab idea – keen to try the nut “meat” – I’m always looking for things other than mushrooms or tofu ?.

    I’m in the U.K. and we don’t really have collard greens (or perhaps they have another name?) so I was thinking of using a large cabbage leaf instead – do you think this would work? Or any other large leaf suggestions?

    Thank you


  24. Linette says

    It is almost impossible to find a keto-friendly vegan recipe. This is awesome for people on the keto diet and want to stay vegan. All we need to do is remove the sugar from the walnut meat and sub the cashews for a lower carb nut or tofu. Thank you, Dana!

  25. Jamie says


    Your blog is amazing and has helped my family transition to a plant-based diet that I am excited about. My kids (11 and 12) love your recipes too! Thank you for all that you create for us. You are pretty-much my go-to blog for all yumminess.

    If you are looking for inspiration, I am looking for a ‘veganized’ recipe for heirloom tomato soup (which I used to use cream and butter in) with polenta croutons. Tis the season. I’m sure I could figure it out too, but your creations always turn out better than my attempts:0

    Please keep churnin’ out the recipes ’cause we keep eating them!

    • Lin says

      The first time I tried fresh out of the garden collard greens for a wrap I was thrilled at how easy they came together. However when I took a first bite, found the leaves almost too tough to bite through! Since that time I’ve blanched leaves used as wraps. Maybe younger leaves are softer?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, greens shouldn’t be that tough to bite through. However, rainbow chard is usually more tender! Maybe give that a try.

        • Ina says

          Oh the collards can be tough but they can be handled the same way as kale is hanfled when preparing raw vegan recipes. The cell walls need to be broken in most brassica dark greens by either massaging with a sea salt and cold pressed oil or marinading in this mixture for at least one hour.
          One could run the collards under warm water and then gently massaging in the oil until they are pliable enough to wrap the ingredients into.

  26. Ellie says

    Love this idea! It is always a little sad when I see “8 ingredients” on Instagram but then click and realize i need closer to 30 to make the walnut taco meat and the Mexican cheese. I know some readers might appreciate a more upfront and realistic tag line!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for the feedback! I like to try and make follow-up recipes that show people how to put our other recipes to use – which in this case is my walnut taco “meat.” Once you have made that recipe, it’s quite easy to throw this burrito together. But I understand how it can be confusing. We’ll keep that in mind in the future!

  27. Norman Victor Chaplin says

    I’ll definitely remember and utilize the leaf wraps, but as soon as I saw the ‘meat’ filling, I lost interest in this recipe. It was a process to transition into a plant centered diet, but I must say, as soon as I stopped trying to replace meat and focused on what I was eating, instead of what I wasn’t, it got a lot easier. For folks who are in that tranaitional place now, I recommend eating well cooked mushrooms and pairing them with garlic and fennel seed and if you can handle it, add some cayenne pepper. I also recommend eating plenty of fat. I tend to go for olive oil, but I try to use a sturdier oil for frying and add the EVOO to dishes that either aren’t cooked, like fresh mixed green salads, or towards the end of cooking when the temperature is low. Tofu can be a great supplement, but I recommend avoiding meat substitutes. They’re mostly just heavy, expensive and unsatisfying. If anything I’m saying doesn’t ring true for other herbivores, I’m always interested to hear about the experiences of others. Blessings.

    • Ina says

      Raw & Vegan cuisine is very special in that it is alive & bursting with enzymes & is a completely clean way to eat.
      It’s really living foods.

      So if ‘meat’ is a regular ingredient in most foods people eat & have eaten for millennia then it makes sense to make faux meats which are delicious, nutritious & reminiscent of a ‘meat’ they may have enjoyed in the past.
      Anything cooked becomes part & parcel destroyed by the cooking fire & therefore renders the human organism weakened & depleted by consuming it.

      This recipe sounds delicious & very healing for the bowels. Collards are one of the greatest greens to consume, along with the King, kale, chard, broccoli, spinach & kohlrabi.
      Thanks for the exceptional recipe!

  28. Sarah says

    These look delicious but a single serving has 46.3 grams of fat. Whew! That’s a lot for me for a single meal. Can you recommend a lighter option for those of us watching our fat intake? Or would you simply recommend we stay away from this recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sarah. The fat is from nuts and avocado (healthy sources), primarily. You can always leave out the cheese and avocado if you wish. You could also sub some of the walnuts in the “taco meat” for a lower fat nut.

    • Ttrockwood says

      I have made a different vegan taco meat recipe before that was half walnuts and half lentils (cooked green or black ones) for the main ingredient – that would significantly reduce the calories and fat while still having a lot of the walnut flavor