Raw vegan recipes are perfect when you want to eat healthy and detox your body from heavy meals or processed food. These collard wraps are going to be your new favorite healthy lunch. Ready in minutes and bursting with flavors from the avocados, red pepper, alfalfa, pecans and tamari mix. Gluten Free & Paleo too. 
Raw vegan recipes – what do you think of them, and the raw vegan movement in general?
The idea behind it being that no food should be heated above 40 degrees C (104 degrees F) to limit the loss of nutritional value.
I feel it’s safe to say that the average person isn’t exactly excited by this type of cuisine (anyone remember the Sex and the City group outing to the raw food restaurant and their facial expressions after tasting such food)? Even though I do consider myself open to new foods and cuisines I’m not particularly eager to take cold wheatgrass asparagus shots either.
Yet when I started looking online for raw vegan recipes; collard wraps were quickly added to my short list. I was ready to give a raw vegan recipe a shot. I’m always trying to incorporate more vegan recipes into my diet so why not experiment with some raw vegan collard wraps, right?
And I was blown away. I made this over the weekend while I was visiting my parents and we all loved this.
Really though, these vegan raw collard wraps make for a great healthy mid afternoon snack or even lunch. Perfect for the summer months when it’s too hot to even think about going near the stove. And to get that perfect cut on the collard wraps you’ve got to use the Japanese made Global Knives. I first found out about them through the catering company I worked at since that’s all we used and after falling in love with them there, gave my mom one for Christmas.
Random fun fact: technically in Russian culture it’s bad luck to give knives, if you do end up making the mistake you have to accept something in the form of payment – even if it’s a penny. Then you’re safe.
These are super easy to throw together and I love how low carb and earthy crunchy they are. Just packed full of veggie goodness and some nuts processed in the food processor into an almost ground meat texture. Have you heard of this faux meat phenomenon, specifically common in raw vegan recipes? Essentially raw nuts are ground into a paste in the food processor with other ingredients added in – garlic, ginger, spices, oil, water, etc. The resulting mixture is incredible. The ground up pecans mixed with the garlic and ginger take on a real hearty consistency and this mixture can be added to all sorts of recipes. In these raw vegan collard wraps the pecan mixture adds a nice firm texture that blends well with the creamy avocado and crunchy peppers.
One trick for the collard leaves is to soak them in a bit of warm water with lemon juice squeezed in. This helps soften up the leaves so that they don’t start to wrap as you are wrapping them up. Also make sure to use a knife and trim down that super thick hard stem that is running down the center of the leaf. This will also help these wrap up nicely.
What I do not currently have any tips on is how to get the collard leave to really stick to one another like glue. Unfortunately I think toothpicks do this job the best, or you could firmly wrap these up in a strip of parchment paper to keep the collard wraps from unwrapping. These are all minor inconveniences though! Don’t let that deter you.
It’s amazing just how delicious and filling these collard wraps, with a pecan nut mix, avocados, red peppers and alfalfa, are while being entirely plant based and bread free! Can you tell how impressed I am with this recipe?
The raw vegan movement – with raw vegan recipes like this – not bad, not bad at all. Next time you’re looking for a raw vegan recipe or just a low carb, paleo and gluten-free one, make sure to give these collard wraps a shot!
And if you’re not ready to dive headfirst into the world of raw vegan recipes, you can always start yourself off a bit easier – with just a vegan recipe first.
Here’s a list of vegan recipes to get you started:
- Vegan Energy Balls with Chocolate {GF}
- Vegan Apricot Energy Bars with Walnuts {GF}
- Vegan Kidney Bean Salad with Tomatoes, Parsley and Walnuts {GF}
- Apple Granola Peanut Butter Wraps {GF, Vegan}
- Vegan Caramel Chocolate Turtles {GF, Paleo}
What are your thoughts on the whole raw vegan diet movement? Would you give raw vegan recipes like this one a shot?
How to make raw vegan recipes with collard wraps
- 4 large collard leaves
- 1 red bell pepper
- 1 avocado
- 2-3 ounces alfalfa sprouts
- 1/2 lime
- 1 cup raw pecans
- 1 tablespoon tamari use coconut aminos for paleo version
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1 teaspoon extra virgin olive oil
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To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
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Slice avocado and pepper.
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In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
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Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
Nutritional Info Per 2 Collard Wraps (1/4 of recipe): Calories: 293 Total carbs: 13.2g Dietary fiber: 8.5g Protein 6g
*This post contains affiliate links from which I would earn a commission from your purchase. As always all opinions expressed here are my own*
Ruf Love says
Your photos are looking awesome!
AvocadoPesto says
Thanks! I’ve been trying so hard! And been trying to learn lightroom!
Sofia says
Love your spin on it, and your photos! Thanks for linking back to my blog 🙂 I totally missed the part about soaking the leaves in lemon water…just raced right through the photos on the Honest Fare post without actually reading – I’m so impatient. Did the lemon water help?
AvocadoPesto says
I think so – I think it helped soften the leaves up a little bit. Totally know what you mean about racing through recipes/photos – I do that all the time and add ingredients the wrong way or at the wrong time!
Izzy says
This looks great, and I love the idea of the wrap being just as nutritional as the filling. I’m not a cooked collard fan though, wondering how this will taste. Does the soaking in lemon water also change the flavor? I know acid on cabbage reduces the bitterness.
AvocadoPesto says
Thanks! I’m not sure how much the lemon water changes the flavor but I didn’t find the collard greens to be bitter in the wraps. Not a huge fan of cooked collard myself I think the raw collard tastes significantly better.
Izzy says
Thanks! I’ll definitely have to try this. Love that you posted an actual recipe and not a “throw whatever you like in it!”
Makes me happy. 🙂
AvocadoPesto says
Let me know how you like it! I’m planning on making your black bean soup soon!
Ragamuffin Diaries says
these blow my mind; they look so good! i’m not super huge on the “raw” movement either, but some of those recipes are still quite delicious!
Sandi says
Thanks for stopping by my blog and it’s given me a chance to find out about yours! I love the title shot, so gorgeous — and I’m salivating already so that’s gotta be a good sign!
AvocadoPesto says
Thanks for stopping by mine as well! If you try a recipe let me know how it goes!
glowkitchen says
This looks great! I think collard wraps are the most versatile and delicious raw food meals. Love the almond addition for some bulk!
Jim Corcoran says
It must be all the great vegan food available that the number of vegans has doubled in the US in less than 3 years. Here are two uplifting videos to help everyone understand why so many people are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE and http://www.veganvideo.org
Ana Ltdp says
I love wraps! Even more if they are as healthy as yours. I need to try them, I really do 😀
Pictures look beautiful!
AvocadoPesto says
Thanks! These really were surprisingly (since they’re vegan and raw food) delicious!
Mythreyi says
I have come here through Kitchen Artistry, these Rolls sound awesome and love your clicks…
-Mythreyi
Yum! Yum! Yum!
AvocadoPesto says
Thanks for stopping by and leaving a comment!
Alessandra says
I love the way these look, and I am a big fan of trying good new food. Trying to eat health can get boring at times, so recipes like this one really helps to keep things interesting. Also a perfect way to eat more darker leafy greens.
Vicky says
Thanks! I was very surprised how delicious these wraps were considering they’re both vegan and raw!
Kylie @ immaeatthat says
Ooo this really does look like the perfect summer lunch! And I’ve been wanting to try collard wraps for awhile now! Thanks, I can’t wait to try these out!:))
Vicky says
Let me know how you like them! I’ve only made them with the cumin before but if you’re not a fan of cumin do try with garlic and ginger – I think that should be a good combination as well!
Judith Kroon says
I used this recipe for my Raw Food week and it was actually the first meal I enjoyed during this week… 🙂 So, thank you.
Vicky says
Ahh thanks so much! So glad you enjoyed these! These really do make raw food seem not so bad!
Rochelle says
I wil be trying your recipe for Superbowl Sunday, I am so excited to see how they are received and how they taste. The picture truly tugged at my stomach strings it was love at first site. Thanks for sharing, I hope to take pictures and keep you posted on the results. Take care!
Vicky says
Best of luck! Hope you enjoy the recipe and do let me know how it turns out!!!
Natalie says
Hi there,
I was just wondering if you took those pictures yourself? The food looks so tasty!
Vicky says
Yep all the photos on the blog I take myself! Thanks!
Julie Vaughn says
I am eager to try this filling – when I use collards for wraps, I use scissors to snip the stem level to the leaf. I start from the center of the leaf toward the wide end on the lighter colored underside which ends up on the inside. I also rub the inside of the leaf with a cut lemon for flavor, but will try this next time to see if they wrap better.
Vicky says
Let me know if they wrap better this way or if your method is better! Hope you enjoy these!
Emilie says
I just made these tonight and they were absolutely delicious! I’m a vegetarian and so of course, I eat a lot of veggies and veggie wraps, and I think this was a great recipe to mix it up a little since it’s quite unique. The nut spread turned out great! Thanks!
Vicky says
Thanks so much! I love these wraps too!
Kat says
Trying this recipe tonight! Would walnuts be a good substitute for pecans?
Vicky says
I think pecans would make a more flavorful filling but I imagine walnuts should work fine too! Do let me know how it comes out with the walnuts!
Kim M. says
Can you make these ahead of time? Will the avocado turn brown?
Vicky says
I think these should be ok if you make them ahead of time (the drizzle of lime juice should help prevent the avocado from turning brown) but I wouldn’t make these the night before.
Gwen says
This wrap looks interesting. Can the nut mixture be made in advance? Do you know how long it would keep in the fridge?
Vicky says
I am sure you could make the nut mixture in advance and keep it in the fridge for a few days. Should be fine : )
Paige Butterfield says
These look so fresh and yummy! Thanks for sharing 🙂
Vicky says
Hope you get to try making them! So crisp and refreshing : )
Agnieszka says
I would really love to be able to print your recipes but without actually printing all the other info that you beautifully write by the way.
I mainly use my android phone and tablet but when I press print or even safe nothing happens.
Is it only me having problems with it?
I can print everything though so my printer etc all working and connected OK.
Great blog. Amazing staff you are sharing with us.
Thank you.
Vicky says
I’m not sure what the issue might be. I’ll have to take a look and sort it out. Thanks for bringing this to my attention!
KungFuMaster says
This looks pretty cool. How long should one be able to keep them in the fridge? (the whole rolls) I’m asking since I’d like to make a bulk of this which would last for as long as possible.
Vicky says
I think the rolls should keep well for 2-3 days. After that I imagine they the veggies inside would lose their crunch, but if you do make them and keep them for longer please let me know! Mine were gone in one sitting so can’t tell you exactly how long they maintain their texture.
Stainless Steel 904L says
Wow.. Amazing Recipe! Thanks for sharing Vicky 🙂
Vicky says
Thanks!
Laura says
I’m trying to eat more raw foods. I think I had a misunderstanding about the concept at first. I’ve always preferred fresh fruit and vegetables and hated overcooked things. I’ve never liked adding sauces or a lot of seasoning to my vegetables. I loved eating them straight out of the garden when I was growing up. I don’t know how much help I was to my mom when harvesting, I ate so much. I can’t stand any form of cooked apples anyway. I hate cooked greens, they’re horrid. When I tried them raw or lightly sauteed I actually like them. I was just looking up ideas on how to incorporate alfalfa sprouts into my diet. I’ve started sprouting so just trying to get ideas so I can get my daily serving of them. I look forward to trying this recipe. I also need to eat more cabbage, but I don’t like it raw, I only like it cooked. I know funny after what I just said about greens. I guess this is why I don’t see many recipes that have sweet potatoes or winter squash that I love in vegan cookbooks. I’m not a strict vegetarian but am trying to transition so I’m more raw and have the richer foods just occasionally. But I do like my roasted vegetables, soups, and hot grain cereals also. I also have a huge weakness for bread and baked goods. Those are hard to give up. I don’t think whole grains are bad for you but the USDA recommended daily intake is 9 servings 0f grains and I know people eat way more than that a day. A serving size of grains is very small. Right now I’m reading the Bragg books and they recommend four servings of grains a day.
I think eating raw can be really delicious with fresh, organic foods, a good mix of flavors and textures, and proper seasoning. I know the sprouts and wheat grass are good for me but no way am I going to eat them straight. I’ll mix them up with salads and vegetables and yes, on occasion, some scrambled eggs… sorry vegans, but not on their own.
Vicky says
I also think eating raw can be very delicious indeed but I would not be able to follow a strictly raw diet! Could not give up all my soups!
Dahn says
these look so colorful and delicious, I usually use lettuce for wraps but callards sound great
Vicky says
Lettuce is great for wraps but the collard leaves are even heartier and hold up better!
Kelly @ trial and eater says
I love collard wraps, these look delicious! I like to add hummus to mine!
Vicky says
Great idea to add hummus!
Jessica @ Citrus Blossom Bliss says
These wraps look like they’re packed full of flavor! I bet they make an awesome lunch.
Vicky says
Thanks! They most certainly do : )
Roxana says
Love the flavor combination. Looks so fresh and crisp. And healthy.
Vicky says
Definitely!
Emma @ Supper in the Suburbs says
These look delicious. Like you I think there’s a time and a place for raw vegan food and with the heatwave we’ve had this weekend these are ideal! Thanks for sharing!
Vicky says
Yes in heatwave times raw vegan food is just what you need!
SeekAndRead says
These wraps look healthy, delicious. and easy to cook. I’m just curious why do they have 23g carbs, which ingredient brings it?
SeekAndRead | Happy Family Lifestyle
Vicky says
Thanks! The nutrition calculator seems to be a bit off. Each wrap really only has 13 grams of carbs (4 grams of which comes from the pecans, 2.5 from the avocado, etc) Hope that helps!
Katherine says
Hi Vicky,
This Vegan Collard Wraps are just amazing. I love it!
I would also love to feature it in our website Greenthickies. Would it be all right if I used one image for it? I will not be posting the actual recipe, but only one image, title, a small quote and then link directly back here. Would it be okay?
Thanks 🙂
Vicky says
Thanks so much for the kind words! Yes of course feel free to feature this recipe on your site! As long as you do not repost the recipe and link back to the post and my home page you can grab a photo to use!
Katherine says
Hi Vicky, thank you so much! 🙂
Vicky says
Of course!
Melissa says
Can I use green pumpkin seeds instead and liquid aminos? I really want to try this recipe it sounds really good. I’m vegan but I’ve never tried the raw vegan diet yet I heard amazing things about it though.
Vicky says
Yes feel free to use liquid aminos instead of soy sauce/tamari and pumpkin seeds should work too! Hope you enjoy this recipe. I do not follow a strictly raw vegan diet but I do love these raw vegan collard wraps!
Stephanie says
Hi good morning, so I sent a message yesterday but I don’t think it got posted. I work with a magazine and we would love to use your recipe in our magazine and picture too. We are going to give you full credits too,and we were thinking if you would also want to be a guest columnist on the magazine. Please contact me on info@glaziang.com.
Vicky says
Thanks for reaching out! Sending you an email now.
Nicole Harris says
I absolutely loved making and eating this! I’m concerned about exactly how much of the pecan mixture should I put in one collard wrap.
Vicky says
So happy to hear that Nicole!
Ruby says
These are REALLY good! Good enough to serve to company. I used walnuts instead of pecans. I will definitely make these again and again. I did not soak the collards in water with lemon juice, but I did squeeze half a lime in with the nut mixture.
Vicky says
Thanks for taking the time to comment and let me know what you thought of the recipe! So happy to hear you enjoyed these! Glad to hear walnuts work well here too!
BM says
I like the recipes on here, I appreciate you sharing them. but I gotta tell ya, the amount of pop-up ads on this site is seriously annoying when trying to read the recipes.
Vicky says
Sorry for the frustrations! Unfortunately it’s what pays the bills : (
Karen says
HOLY WRAP! This was amazing!!! that nut mix MUAHHHHH RIQUISIMO!!! I did not have some items so I used: tomatoes, bean sprouts, mixed spring mix greens, basil (from my garden) and the coconut aminos, avocado and lime. This was soooo delicious. Thank you so much for this recipe.
Vicky says
Thanks for taking the time to comment and share your thoughts on my recipe Karen! So Happy to hear you enjoyed these wraps – one of my favorites too!
Farida Banu says
Yummy recipe. Superb presentation.
Vicky says
Thanks!