• Collard Green Wraps with Vegan Garden Pesto


Collard Green Wraps with Vegan Garden Pesto

By Lachelle Cunningham

Turn this recipe into your #WeeklyMarketMeal by serving with fried chickpeas and/or grilled Wild Run Salmon. Note: Vegetables listed in the ingredients for the wraps are just a guideline--experiement with whatever is in-season and available at the Market!


For the Pesto

  • 2 cups tightly packed fresh herbs (basil, green onion, parsley, cilantro or a combination)
  • ½ cup sunflower seeds
  • 2 cloves garlic or 3 garlic scapes
  • ½ cup extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste
  • 1 Tablespoon lemon juice
  • 4 Tablespoons nutritional yeast

For the Wraps (see note above)

  • Large collard green leaves
  • Bell peppers, shaved or thinly sliced julienne
  • Cucumbers, cut or shaved thinly lengthwise
  • Carrots, cut thinly lengthwise or grated
  • Radishes, cut thinly lengthwise or grated
  • Vegetable sprouts or microgreens
  • Sauerkraut or other pickled vegetables from Kiss My Cabbage
  • Avocado, thinly sliced lengthwise
  • Asian Dipping Sauce: ½ cup rice wine vinegar, ½ cup soy sauce, 1-2 Tablespoons sesame oil, ¼ tsp cayenne (whisked together)


To make the pesto, place the herbs, sunflower seeds and garlic in a blender or food processor fitted with the S-blade. Pulse to combine, until the mixture is coarsely ground. Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon and nutritional yeast, and pulse a few more times to combine. Taste and add more seasonings as needed.

To assemble the wraps, Cut each collard leaf into 2 pieces by cutting off the stem lengthwise, making 2 collard wraps. Spread a spoonful of the pesto inside each collard wrap. Add a small amount of vegetables in a cluster in the center of the wrap. Add 1 teaspoon of Asian Dipping Sauce and roll up the collard wrap.

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