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!
These nutrient-dense collard green wraps are packed with flavour and great for on-the-go
- 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
- 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)
- 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
Rinse and strain lentils under cold water
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
(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)
*If using canned lentils, just strain liquid and warm on the stovetop with spices
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!
You can add water tablespoon by tablespoon if you need to thin your sauce
Prep your vegetables: shred carrots and cabbage and slice cucumber into half moons
Prepare your collard greens: rinse under cold water and pat dry
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)
Build your wrap: lay out your collared greens, seam-side down with the stem closest to you
Scoop on the spiced lentils, then place your cucumbers, cabbage, and carrots
Top with sprouts
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.
Serve with your red pepper-miso sauce for dipping!
*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.