Meatless Monday: Zesty Cabbage Kimchi Collard Green Wraps

by deborah on June 2, 2014 · 22 comments

in Meatless Monday, Nourish, Raw Food Diet, Vegan

Meatless Monday: Zesty Cabbage Kimchi Collard Green Wraps

Quick to make and easy to carry, collard green wraps have recently become my latest

lunch obsession.

When I decided to limit my consumption of sandwiches and wraps made with whole wheat

flour–from sliced bread to pitas to wraps–I began to explore other ways to make  light and

healthy wraps.

I experimented with romaine lettuce but I found that large, firm, hardy, collard green leaves

were simpler to work with and easier to hold.

I vary the fillings based upon what seasonal organic vegetables I have on hand in my kitchen.

These handy wraps are great to pack and go for lunch or even summer picnics.

I love to refrigerate a couple in a glass storage container for quick snacks as well.

Today I whipped up some red cabbage kimchi collard green wraps and they taste amazing.

Here’s how you can make them.

Zesty Cabbage Kimchi Collard Green Wraps

Meatless Mondays: Zesty Cabbage Kimchi Collard Green Wraps

Makes 4 wraps

Salad Filling Ingredients:

4 Organic Collard Green leaves

1/2 cup shredded Organic Red Cabbage

1/2 cup shredded Organic Green Cabbage

1 sliced Organic Red Onion

2 shredded Organic Carrots

2 sliced Organic Scallions

1/2 cup Organic Kimchi


Juice of 1 Organic Lemon

2 tablespoons Apple Cider Vinegar

1 tablespoon Coconut or Sesame Oil

2 tablespoons Braggs Liquid Aminos

1 tablespoon Nutritional Yeast

1 tablespoon Turmeric powder

1/2 teaspoon Cayenne Pepper

1 teaspoon Italian herbal seasoning or herbal vegetable seasoning of choice

A pinch of Himmalyan Sea Salt

Optional: 1 Organic Avocado, sliced

Meatless Mondays: Zesty Cabbage Kimchi Collard Green Wraps


Wash collard green leaves and pat dry.

Trim each leaf into a large rectangle and set aside.

Save the trimmings and slice thinly to add to the filling.

Wash and grate red cabbage, green cabbage and carrots.

Cut the onion into thin slices, then cut the slices in half.

Put all of the shredded vegetables into a bowl.

Add the kimchi.

Put the dressing ingredients into your blender and blend for a few seconds until creamy.

Pour the dressing over the vegetables and toss.

Allow the salad to marinate in the refrigerator for a few minutes.

Meatless Mondays: Zesty Cabbage Kimchi Collard Green Wraps

Filling the wrap:

Using a large spoon, scoop up the salad filling and place it about 1 inch from the edge

of the prepared collard green leaf.

Roll the collard green leaf around the filling firmly,  ending with the open edge down.

Place the finished wrap on a plate and continue making your other 3 wraps.

Serve with avocado slices.

Sometimes I add the avocado slices to the inside of my wraps and that tastes

amazing as well.

The sky is the limit with collard green wraps.

Have fun creating all kinds of delicious fillings for your wraps.


 Have you ever made collard green wraps?

What ingredients are in your favorite wrap fillings?

Share your experiences and suggestions with us.


 “Shared on Mostly Homemade Mondays”

 “Shared at Natural Living Monday”

 “Shared at Workout Wednesday #wowlinkup”

‘Shared at Thank Goodness It’s Monday”

“Shared at the Weekend Retreat Link Party”

“Shared on Healthy Vegan Friday”

“Shared at Real Food Fridays”

“Shared on Real Food Wednesdays”

“Shared at Thank Your Body Thursday”

“Shared at Gluten Free Fridays”

“Shared at the Virtual Vegan Potluck”







{ 19 comments… read them below or add one }

Danielle @ Poor and Gluten Free June 2, 2014 at 12:31 pm

These sound awesome! I love the addition of kimchi, that’s so neat 🙂


kimmythevegan June 2, 2014 at 8:28 pm

Mmmm great lunch option! I went gluten-free awhile ago, but lately I’ve been relying on pre-packged gluten-free stuff. I need to get back to collard wraps and nori rolls. This looks great =)


Small Footprints June 4, 2014 at 10:51 am

OMGoodness … this looks wonderful … totally “drool worthy”. Such wonderful flavor combinations. Thanks so much for sharing … I can’t wait to try this one!


deborah June 4, 2014 at 11:54 am

Thank you! I am so glad you like these collard green wraps. They are kind of addictive!


Alison June 4, 2014 at 11:58 am

Yum! Looks like I’ll be trying out this new recipe soon! #wowlinkup


deborah June 6, 2014 at 11:44 am

Hi Allison,
I hope you enjoy making and eating these collard wraps. The sky is the limit with fillings. That’s the fun part! Thank you so much for hopping by. I visited your blog and I am following you on social media to stay in touch. All the best, Deborah


Amanda H June 4, 2014 at 12:17 pm

Oh yum these look amazing! I’m a big kimchi fan but haven’t ever put it in a wrap, will have to try it out! #wowlinkup


Diatta @ Femme Fitale Fit Club June 4, 2014 at 6:23 pm

OMG this looks so good I almost licked the screen. I am definitely going to try these. #wowlinkup


Catherine | Fit Armadillo June 5, 2014 at 12:24 am

These look delicious! Thanks for sharing 🙂 #wowlinkup


Patricia A. Patton June 6, 2014 at 11:55 am

I have never used collard greens as a wrap but I will try this recipe. Thanks for something new. Now let me pin. Looks so good.


deborah June 6, 2014 at 5:09 pm

Hi Patricia,
It’s surprisingly tasty uncooked, with a mild flavor. Some people blanch their collards in hot water for a second or two. Enjoy!


Sylvia Lewis June 6, 2014 at 3:12 pm

What a wrap! colorful, tangy inside collards! Can’t wait to try this one. Will pin this on my vegan board! Thanx!


deborah June 6, 2014 at 5:10 pm

Hi Sylvia,
Thank you so much for sharing your thoughts and pinning this recipe too! I hope you explore this versatile wrap. The sky is the limit with fillings.


Lindsey June 7, 2014 at 10:14 pm

This looks delicious! I just started a linkup for garden harvest recipes called Eating Inside the Box! It would be awesome if you would share this with us! Please add any other recipes to any fruit/veggie category you’d like! Enjoy the harvest!


becca June 10, 2014 at 10:56 am

These sound yummy and filling for a meal. Will have to try them soon.


The Frugal Exerciser June 10, 2014 at 3:55 pm

How is eating the raw collards taste like? Is it kind of bitter? I grow collards every year in my garden. Visiting from the #wowlinkup


Heather @ Cook It Up Paleo June 12, 2014 at 9:57 am

I love finding new ways to use veggies! These look amazing! Thanks for sharing at Real Food Fridays!


Nancy Andres July 4, 2014 at 1:45 pm

That’s such a creative idea about using collard greens instead of romaine or bread as a wrap. As soon as I have all the ingredients on hand, I’m going to try it. I may even add black beans to the mix for added protein and fiber. My mouth is watering, just thinking about all the fine recipes and ideas shared at this weeks’ Plant-Based Potluck Party Link Up. Thanks Deborah for coordinating it!


Jessica @ConveyAwareness July 25, 2014 at 2:18 am

I am *SO* giving your dressing recipe a try! I use rice wrappers for my wraps and I don’t like soy sauce nor do I like the coconut aminos (standing alone) but your dressing sounds superb!! Pinning to my “Recipes I’m Making” board. YUM!! =)


Leave a Comment

{ 3 trackbacks }