Collard Green Wrap with Curry Tahini

Collard Green Wrap with Curry Tahini

Collard Green Wrap with Curry Tahini 

Featuring: Meyer Lemon EVOO and Maple Balsamic Vinegar


  • 1 large collard green leaf
  • 2 Tbsp hummus
  • 1/4 cup shredded beet
  • 1/4 cup shredded carrot
  • 1/4 cup thinly sliced red bell pepper
  • 3 Tbsp ripe avocado
  • 1/4 cup sprouts
  • 1-2 Tbsp sauerkraut or kimchi (or sub thinly sliced cabbage or herb such as parsley or cilantro)
  • 3-4 Tbsp green curry paste
  • 1 Tbsp tahini (or sub cashew butter)


Start by rinsing collard green, patting dry, and chopping off the bulky end of the stem. Then use a sharp knife to carefully shave down the thickness of the remaining stem so it folds and wraps easily

Prep all veggies by thinly slicing with a knife, mandolin, or food processor. Set aside.

Prepare your sauce by adding green curry paste, tahini, meyer lemon extra virgin olive oil, and maple balsamic vinegar to a small bowl and whisking to combine. Depending on the brand of your curry paste and tahini, you may need to add a little water to thin so it’s a dippable sauce. Taste and adjust flavor as needed. Set aside for serving.

To assemble, add your hummus to bottom third of the collard green, then gradually build on top in layers, adding your shredded beet, carrot, bell pepper, avocado, sprouts, and sauerkraut (or kimchi or cabbage).

Next, press it all down so it’s in the bottom 1/3 of the collard green, fold the base over the ingredients, tuck in the sides to secure the fillings, and continue rolling away from you until the seams meet. Cut in half or eat whole. Repeat the process to make desired number of wraps. Enjoy immediately with green curry tahini sauce on the side for dipping / spooning on top.

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