Collard Wraps with curried quinoa pumpkin and veggies come together in minutes and make for the perfect light, healthy and detox friendly meal. You’ll feel the energy coming back to you with these low carb, high protein wraps. Perfect for lunch or a snack. Drizzled with a tahini lime sauce. Gluten Free too! 15 g of protein per serving. 
Collard wraps are so good. I made vegan collard wraps for the first time years ago and they were incredible. So it’s really a mystery as to why it took me so long to make a new vegan collard wrap recipe, but without further adieu I present to you curried quinoa pumpkin vegan collard wraps with veggies.
Cooked quinoa gets mixed with mashed pumpkin and a bit of curry powder and paprika – the curried quinoa pumpkin hearty protein packed filling is ready.
As for the other veggies? I opted for crunchy cucumbers, smooth and creamy avocados and refreshing alfalfa sprouts. I seriously cannot get enough of alfalfa sprouts. They’re just so damn good. All of that gets neatly (or messily if you’re me) rolled up into a big collard green leaf – or several small ones layered one on top of the other.
The result? A low carb, bread free, vegan collard wrap recipe stuffed with uber healthy and delicious ingredients while being packed full of flavor. Crunchy, smooth, creamy, sharp, everything, it’s all there. A seriously earthy crunchy feel good meal. One of those that you need after you’ve been binge eating too much heavy carb loaded food and you’re body is begging for greens.
It’s begging for this recipe, let’s be honest.
Yummy as is, or even better with a drizzle of tahini lime sauce, just because, tahini is pretty awesome too. These wraps are high in protein, fiber, vitamins A + C and iron.
And I’m in a fabulous mood today, since I’m crossing country number 50, yes FIFTY, off the list. Hello Bolivia, and with a view like this from my own personal suite cottage in Copacabana with a mini kitchen and fireplace, how could I not be smiling from ear to ear.
So since I’m happy, I’ve got to share my happiness with you fellow readers in the form of a GIVEAWAY!
Enter below to win a $300 Amazon giftcard that myself and 14 fellow food bloggers have organized!
You have to be 18 years of age to win and a resident of US, Canada, or UK. The giveaway will run until Thursday, April 28th.
Looking for other vegan lunch ideas? Check out these recipes:
- Avocado Chickpea Salad Sandwiches {Gluten-Free, Vegan}
- Vegan Hot Quinoa Salad with Balsamic Vinegar {Gluten-Free, Vegan}
- Artichoke, Avocado and Alfalfa Salad {Gluten-Free, Vegan}
How to make collard wraps with quinoa and pumpkin
- 1 cup cooked quinoa
- 1/2 cup pumpkin puree
- 1 teaspoon paprika
- 1 teaspoon curry powder
- salt to taste
- handful alfalfa sprouts
- 1 cucumber peeled and cut into thin strips or matchsticks
- 1 avocado cut into thin strips
- 6 large collard leaves or 12 smaller ones
- For the sauce:
- 2 tablespoons roasted sesame tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
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In a bowl combine quinoa, pumpkin puree, salt, paprika, and curry powder. Mix until smooth.
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Cut off the thick collard leaf vein and place the collard leaves in front of you (layering smaller leaves on top of eachother if using those)
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Add a few spoonfuls of quinoa filling to each collard leaf, topped with cucumbers, avocado and alfalfa sprouts.
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Tightly roll into a wrap.
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In a bowl combine the sauce ingredients, tahini, olive oil and lime juice. Mix until smooth. Set aside.
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Serve drizzled with tahini sauce or dipped right into it.
Karen @ Seasonal Cravings says
These look so fresh and healthy and that tahini sauce, yum!
Vicky says
Thanks!
Mary Ann | The Beach House Kitchen says
Wow, these wraps sound delicious Vicky! And wow, lucky you to be in Bolivia! I’ve never been, but my oldest son, Sean went to Bolivia to volunteer a few years back and loved it! Enjoy!
Vicky says
Thanks! That’s awesome that your son got to volunteer in Bolivia – must have been a great experience!
Jeannie@jeanniestriedandtruerecipes says
This looks like something nice and healthy to make for my family! Will have to try it soon.
Vicky says
Thanks! Hope they enjoy it : ))
Stella @ Stellicious Life says
Wow, gorgeous view! Enjoy Bolivia and the sunshine! And wow, 50 countries that is impressive! Do you have a goal or you’ve just liked to travel since forever? And how did you end up in Bolivia? And for how long will you be staying there?
Sorry for all the questions, but I’m a fellow globetrotter, I love travelling and would love to hear more about yours 🙂
Vicky says
Thanks so much! Haha happy to answer all your questions and meet a fellow globetrotter! My bf and I quit our jobs back in 2012 and set off on a 2 year backpacking trip across Asia and Europe, then came home to the US for a bit, set off on a 5 month US road trip, then a 2 month housesitting assignment in Central America and now we are backpacking through South America (have so far been to Colombia, Peru and now Bolivia). I absolutely love to travel. We spend around a month in each country, doing a bit more slow travel so that I can work on the food blog and he can run his software company. Luckily both allow us to work remotely and travel at the same time! What’s your travel experience? Where are you currently located?
rosemary says
wow
Vicky says
I’ll take that as a compliment! : )
Cynthia | What A Girl Eats says
Wow! So much flavor going on! You’d never miss the meat!
cristina says
I like what you’ve done using the pumpkin with the quinoa and these amazing wraps! Fantastic giveaway…
Kimberly @ The Daring Gourmet says
These are gorgeous, so fresh and crispy – great flavors and texture!
Nancy says
Fresh food. I know my family will love this!