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Plant-Based Collard Wraps with Coconut Curry Sauce

Plant-Based, Vegetarian, Vegan, Dairy-Free, Gluten-Free, PBWhole30 

Do you need some fresh plant based meal inspiration? We hear you! We are almost certain you have these ingredients in your pantry and fridge, but you just haven’t thought of putting together this fresh and fulfilling meal. It is perfect for a quick and easy lunch, or even more glorious as a simple weeknight dinner, or make it as the perfect appetizer for a family gathering!

Guju Sauce Used: Coconut Curry Indian Sauce  

Source of inspiration:

Every bite of these wraps are filled with fresh flavor from plant-based protein, minced veggies and fresh herbs. Dip these in our Coconut Curry Sauce for the most satisfying healthy dish! 

Servings: 6

Prep Time: 15 minutes 

Cook Time: 5 minutes 

Total Time: 20 minutes


  • 2-3 bunches of collard leaves (or about 24 leaves) 
  • 2 tablespoons avocado oil 
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • Juice from ½ fresh lemon 
  • ¼ cup fresh cilantro, minced
  • 1 tablespoon fresh parsley, minced 
  • 6 fresh mint leaves, minced 
  • 1 medium carrot, peeled & minced
  • ½ yellow bell pepper, seeded & diced
  • 4 medium radishes, ends removed & minced
  • 1 14.5-ounce can of black beans, drained & rinsed 
  • 1 cup of Guju Coconut Curry Indian Sauce 
  • 2 tablespoons fresh parsley or cilantro, minced

Optional: Toothpicks to secure the collard wraps 


  1. Fill a large stock pot halfway full with water. Bring to a simmer. Once simmering, turn off the heat.
  2. Carefully dip each collard leaf in the hot water (be careful) to not burn your fingers. Leave in the hot water for about 5 seconds, remove, and place on a plate lined with a clean dish towel. Repeat until you have cooked each leaf.
  3. Carefully slice the center stems of the collard leaves with a knife, keeping the rest of the leaf intact, and discarding the stems. 
  4. Add the remaining ingredients to a bowl and stir well to combine. This is your collard filling.
  5. Place a heaping spoonful of the filling in each collard green and carefully roll up the collards until they are holding the filling, securing the wraps with toothpicks. Repeat until you have filled up all of the leaves.
  6. Arrange on a platter and serve immediately, with Guju Coconut Curry Sauce, storing any leftovers in the fridge in an airtight container for up to 5 days.
  7. Enjoy! 


Notes: You can use any of our sauces as your dipping sauce! Try our Red Pepper Sauce and our Tikka Masala Sauce and let us know which one you love the most with these tasty wraps! 

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef

Plant based collard wraps with a delicious Indian coconut curry sauce
Easy and simple fresh vegan wraps with a delicious coconut sauce for the best lunch ideas

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