Collard Wraps with spiced lentils and red pepper miso sauce

Spiced Lentil Collard Wraps with Red Pepper-Miso Sauce

If you’ve been looking for more ways to incorporate plants into your diet, look no further. These spiced lentil collard wraps are loaded with fresh, nutrient-dense veggies and taste delicious dipped in our red-pepper miso sauce. Yup, that’s right, wraps made from leafy greens!  This spiced lentil variation is full of flavour and packed with plant-based protein (we love these lentils which are locally sourced and organic).

Why collard greens? Collard greens are high in vitamin K, vitamin C and a good source of calcium. Their large, flat leaves make them the perfect vessel to replace any wrap as a gluten-free, low carb alternative.

Whether you’re following a vegan diet or just looking to incorporate more plant-based cooking into your regime, this recipe is sure to quickly become a kitchen staple (it definitely is for me!). Since the sauce is added after preparation, you can take these wraps to-go without worrying about them getting soggy. They will stay fresh for up to 4 days when kept in the fridge.

Make sure to read through the recipe notes before diving into this recipe prep! Key notes include shaving down the collard green stem to make rolling the wraps easier — we’ve also included some hacks if you’re short for time. Let us know in the comments if you try it out!

Spiced Lentil Collard Wraps with Red Pepper-Miso Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

These nutrient-dense collard green wraps are packed with flavour and great for on-the-go

Course: On-the-go
Cuisine: GF, V
Keyword: plant based
Servings: 2 makes 4 wraps
Author: Justine Blackwell
Ingredients
Spiced Lentils
  • 1 cup Green Lentils*
  • 2 cups Vegetable Broth or Water
  • 1 tbsp Olive Oil
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
Collared Green Wraps
  • 1 bunch Collard Greens (4 large leaves)
  • 1 Carrot, shredded
  • Purple Cabbage, shredded
  • 1/4 Cucumber, sliced into thin half-moons
  • 1 small bunch Sprouts (alfalfa or brocolli are favourites)
Red Pepper-Miso Sauce
  • 3 tbsp Tahini
  • 1 tbsp Red Miso
  • 1/4 cup Warm Water
  • 1/2 tbsp Lemon Juice
  • 1/4 tsp Salt
  • 1/4 jar Roasted Red Peppers
Method
Spiced Lentils
  1. Rinse and strain lentils under cold water

  2. Bring lentils, vegetable broth (or water) and seasonings to a boil on the stove and then reduce heat and simmer for 40 minutes or until tender

  3. (This can be much faster if you have an instant pot! 1 cup of lentils : 2 cups of water OR broth, cooked on high pressure for 10 minutes)

  4. *If using canned lentils, just strain liquid and warm on the stovetop with spices

Red Pepper-Miso Sauce
  1. Combine all of your sauce ingredients in a small bowl and whisk until you've reached a smooth consistency — or throw it into a small blender to whiz it together quickly!

  2. You can add water tablespoon by tablespoon if you need to thin your sauce

Collard Green Wraps
  1. Prep your vegetables: shred carrots and cabbage and slice cucumber into half moons

  2. Prepare your collard greens: rinse under cold water and pat dry

  3. Trim the stems and shave down any exposed stem with a knife to make it easier to wrap (I like to cut the wrap near the base to make an even surface area to work on, then trim down the stem)

  4. Build your wrap: lay out your collared greens, seam-side down with the stem closest to you

  5. Scoop on the spiced lentils, then place your cucumbers, cabbage, and carrots

  6. Top with sprouts

  7. Roll the wrap by folding in the sides over your filling, then roll the base tightly over the filling and continue to roll (like a burrito). Repeat with the rest of your wraps.

  8. Serve with your red pepper-miso sauce for dipping!

Recipe Notes

*I recommend making your lentils ahead of time OR prepping them in the instant pot for a quicker result

*Feel free to use canned lentils if you are short for time

 

Missed our latest plant-based recipe? Click here for our favourite kale pesto zoodles.

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WRITTEN BY:

Justine is a Holistic Nutritionist based out of Vancouver, BC. She recently graduated from IHN and is pursuing her passions in food preparation and recipe development alongside online marketing. Justine loves to share the power of food and how it is so crucial in preventative medicine, while also affirming that healthy food can be delicious and simple to implement into an everyday lifestyle.

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