• Collard Green Wraps with Vegan Garden Pesto


This recipe is from local guest chef Lachelle Cunningham’s 2019 cooking class at the market. Learn more about Chef Lachelle Cunningham’s catering company and education work at lachellecunningham.com

Turn this recipe into your #WeeklyMarketMeal serving with fried tempeh strips or grilled fish, brats or burgers. Note: Vegetables listed in the ingredients for the wraps are just a guideline–experiement with whatever is in-season and available at the Market.

Collard Green Wraps with Vegan Garden Pesto

By Lachelle Cunningham


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)

  • 1 bunch collard greens
  • 1 yellow bell peppers, julienne or cut into thin strips
  • ½ – 1 cucumber, julienne or cut into thin strips
  • 1 – 2 carrots, julienne or cut into thin strips
  • 1 bunch radishes, leaves removed and bulbs grated
  • 2 – 4 ounces microgreens or salad mix
  • 1 avocado, thinly sliced lengthwise
  • Asian Dipping Sauce: ¼ cup rice wine vinegar, ¼ cup soy sauce, 1 Tablespoons toasted/dark 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 (each leaf will make 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 to each wrap before rolling, or serve in a small bowl for dipping.

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