This wrap is incredibly easy and can stand in as a full meal. Treat the recipe as a blank canvas and add anything that you think might be good. Jazz up the rice a bit, or use a different sauce. Make it Asian with a soy dipping sauce, or take a Latin or Italian route…get creative!

Collard Veggie Wrap


Mixed Veggie Brown Rice Wrap with Garlic Tahini Sauce


2 collard greens or large Tuscan kale leaves, stems trimmed
2 cups cooked brown rice
3 cups mixed shredded veggies such as carrots, red bell pepper, zucchini, red cabbage
1 medium ripe avocado, pitted and sliced
A handful of bean sprouts or alfalfa sprouts
2 scallions thinly sliced
Toasted sesame seeds
Salt and pepper to taste

Makes 2 servings


Lay the collard leaves out on a plate. Spread the brown rice lengthwise across the leaf and top with the remaining ingredients and sprinkle with salt and pepper. Pour the tahini sauce (recipe follows) evenly over the top and fold the top of the leaf (not the stem side) over and roll the wrap up like a burrito and eat!

Tips & Notes

  • Add grilled tofu, tempeh or chicken.
  • Substitute the rice for cooked beans such as black beans, garbanzos or lentils.
  • To save time~ use store bought hummus instead of the tahini sauce and drizzle the veggies with a little lemon and olive oil.


Garlic Tahini Sauce


1/3 cup lemon juice
1/4 cup filtered water
3 Tablespoons tahini
2 Tablespoons olive oil
2 large cloves garlic
A good pinch of salt
A dash of cayenne pepper, optional


Place all ingredients in a blender and blend until nice and creamy. Taste, you may need to adjust the spice or add a bit more lemon juice if you like it a little tangy. 
You will have leftover sauce so use as a dressing for a salad or a sauce for grilled veggies or meats.