Vibrant Collard Green Wraps with Green Curry Tahini Sauce

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Bowl of green curry tahini sauce next to fresh vegetable collard green wraps

This vibrant, colorful collard green wrap comes together in just 20 minutes and makes the perfect portable snack or meal. It’s great for making ahead for meal prep and keeps in the fridge for several days.

The star of the show is the tangy-creamy green curry tahini sauce made with our go-to Green Curry Paste. This wrap is what plant-based dreams are made of!

Wood cutting board with bell pepper, carrot, beet, lemon, sprouts, avocado, hummus, tahini, green curry paste, and collard greens

It’s no secret that around here we’re big fans of cuisines and flavors from around the world (including the Middle East, Germany, and Thailand). And this recipe draws inspiration from many of our favorites for the ultimate flavor explosion!

Freshly washed collard green leaves

How to Make a Collard Green Wrap

We start with a fresh collard green leaf as the “wrap.” Collard greens work well for wraps because they are sturdy and large (the larger the leaves you can find, the better!). You can learn about the Mediterranean and African roots of these nutrient-rich greens here.

Showing how to cut a collard green leaf to make wraps that don't break

The slight bitterness of the greens pairs beautifully with our green curry tahini sauce. It’s sweet, punchy, and inspired by Thai and Middle Eastern flavors. Learn about the ingredients that inspired it here and here.

Bowl of green curry tahini sauce

These wraps are then loaded with fresh veggies! Feel free to customize based on what you enjoy and have around. We went with carrots, red bell pepper, and cabbage for crunch and broccoli sprouts and beets for their liver-supporting properties.

Then we added avocado for healthy fats, sauerkraut* for its tanginess and gut-supportive probiotics, and hummus* for extra fiber and flavor!

*Note: You can learn about the origin of sauerkraut here and hummus here.

Cutting board with a collard grean leaf topped with broccoli sprouts, avocado, shredded beet, carrot, bell pepper, sauerkraut, hummus, and cabbage

The result? These collard green wraps are:

& SO delicious!

They’re perfect for a cooling summertime meal or snack! And the components can be meal prepped ahead of time for super speedy weekday assembling. That’s our kind of meal!

Avocado, broccoli sprouts, lemon, and green curry tahini sauce next to collard wraps

More Vegan Wrap 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. Cheers, friends!

Holding up a Collard Wrap filled with fresh veggies and green curry tahini sauce

Vibrant Collard Green Wraps with Green Curry Tahini Sauce

Vibrant collard green wraps packed with hummus, sprouts, and tons of fresh veggies. Serve with a tangy, creamy green curry tahini sauce. Ready in 20 minutes!
Author Minimalist Baker
Veggie collard wraps with a bowl of Green Curry Tahini Sauce
5 from 3 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 (Wrap)
Course Appetizer, Entree
Cuisine Chinese-Inspired, German-Inspired, Gluten-Free, Grain-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Southern-Inspired, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 large collard green leaf
  • 2 Tbsp hummus
  • 1/4 cup shredded beet
  • 1/4 cup shredded carrot
  • 1/4 cup thinly sliced red bell pepper
  • 3 Tbsp ripe avocado
  • 1/4 cup sprouts (any sprout // we prefer broccoli)
  • 1-2 Tbsp sauerkraut or kimchi (or sub thinly sliced cabbage or herb such as parsley or cilantro)


  • 3-4 Tbsp green curry paste (if using store-bought curry paste, start with less as it’s saltier and spicier than our DIY recipe)
  • 1 Tbsp tahini (or sub cashew butter)
  • 1 Tbsp lemon or lime juice
  • 1/2-1 tsp maple syrup (if not vegan, raw honey is good too)


  • Start by rinsing collard green, patting dry, and chopping off the bulky end of the stem (where the base of the leaves meet). Then use a sharp knife to carefully shave down the thickness of the remaining stem so it folds and wraps easily (see photo).
  • Prep all veggies by thinly slicing with a knife, mandolin, or food processor. Set aside.
  • Prepare your sauce by adding green curry paste, tahini, lemon or lime juice, and maple syrup to a small bowl and whisking to combine. Depending on the brand of your curry paste and tahini, you may need to add a little water to thin so it’s a dippable sauce. Taste and adjust flavor as needed, adding more citrus for acidity, maple syrup for sweetness, or tahini for creaminess. Set aside for serving.
  • To assemble, add your hummus to bottom third of the collard green, then gradually build on top in layers, adding your shredded beet, carrot, bell pepper, avocado, sprouts, and sauerkraut (or kimchi or cabbage).
  • Next, press it all down so it’s in the bottom 1/3 of the collard green, fold the base over the ingredients, tuck in the sides to secure the fillings, and continue rolling away from you until the seams meet. Cut in half or eat whole. Repeat the process to make desired number of wraps. Enjoy immediately with green curry tahini sauce on the side for dipping / spooning on top.
  • Store leftovers covered in the refrigerator for up to 2-3 days. The sauce will keep when stored separately for up to 5 days. Not freezer friendly.



*Nutrition information is a rough estimate calculated with homemade green curry paste and the lesser amounts of ranges where provided.

Nutrition (1 of 1 servings)

Serving: 1 wrap Calories: 338 Carbohydrates: 30.6 g Protein: 8.9 g Fat: 23.1 g Saturated Fat: 3.2 g Polyunsaturated Fat: 6.36 g Monounsaturated Fat: 11.83 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 343 mg Potassium: 949 mg Fiber: 11.5 g Sugar: 13.4 g Vitamin A: 8005 IU Vitamin C: 123.62 mg Calcium: 161.42 mg Iron: 3.76 mg

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My Rating:

  1. Meagn says

    The green curry sauce makes the recipe. Great, fresh, yummy. Good way to finish up the green curry from the green curry veg recipe. Can’t wait to eat it tomorrow.

  2. Kelly says

    This was delightful! However, it turns out I’m not a huge (raw) collard green fan, will likely use bib lettuce tomorrow. Despite that, I loved everything else. Used the fillings suggested. Made the curry sauce and I really like it a lot….cuz it doesn’t taste like curry 😊. I used a green bell pepper, one serrano and a poblano pepper, but kept the rest the same.
    Here’s to trying new things…..sauerkraut, raw collard greens and homemade curry dipping sauce!
    So excited to try more of your recipes,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the flavors in this one, Kelly! Bibb lettuce should work, though may be a little more messy. Is it possible you got an extra bitter batch of collards?

      • Kelly says

        It wasn’t really the flavor, it was a texture thing, it was just too “thick”. I feel it took away from the flavors of the filling.
        I figured the bib lettuce will be a bit messy, but I’ll just use less filling and make several wraps instead of just one big one. I’m ok with making a mess 😉

  3. Olivia says

    ended up eating like five of these in one sitting because of how tasty they were! I had to use red curry paste for the dipping sauce because that was all my grocery store had but it was still delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zee, perhaps another sturdy leafy green (since it varies by region, we’re not sure what’s available to you) or chard?

  4. Stephanie says

    We are in prime veggie time due to fall harvest, so we are looking for ways to use all of our veg. This recipe is great since we have all of this handy! I was worried about the rolling aspect, but I appreciate the video… Thanks also for the links to traditional recipes. The family one was amazing! I will be making this this week.