Collard Greens + Quinoa Veggie Rolls


The other day I was at my favorite natural foods store, browsing the raw section, marveling at all the creative pre-packaged meals, and pondering what to eat for lunch.

Being the sushi-lover I am, I was immediately drawn to the vegan rolls, specifically the colorful collard green wraps.


I hadn’t tried collard greens before but I’d seen them used in place of tortillas or seaweed for wraps and rolls, and was intrigued by the idea.

Though they lacked my preferred sushi roll contents — salmon and avocado — I decided to give them a try.

I picked up the container and flipped it over to check out the price.

“$12? Holy rolly!” I gasped. That’s an obscene price for a leaf and a few sticks of veggies.

“I could make a whole week’s worth of these things at home for this price,” I thought.

So I did.


The process turned out to be incredibly easy.






Using quinoa in place of rice, collards in place of seaweed, and hummus to bind it all together, I crafted these crunchy, delicious rolls in about 10 minutes — and for about $10.

I was amazed at how pliable, yet sturdy, the collard greens became after a quick steam, and wondered why I’d never tried this before.


Collards are awesome!

Not only are they a perfect replacement for wraps, tortillas, or seaweed due to their mild taste and flexibility, they also have amazing nutritional benefits.


As a member of the cruciferous vegetable species including broccoli and brussels sprouts, they have widely recognized antioxidant activity.

So what are you waiting for? Let’s roll!

5.0 from 2 reviews
Collard Greens + Quinoa Veggie Rolls
Prep time
Cook time
Total time
These vegan and gluten-free Collard Greens Veggie Rolls make an easy, delicious lunch or side dish packed with vegetables, protein, and flavor!
Recipe type: side, lunch, wraps, rolls
Serves: 1
  • 1 Collard Green Leaf
  • ¼ C. Quinoa, cooked
  • 2 T. + 1 tsp. Hummus
  • ¼ Red Pepper, julienned
  • ¼ Yellow Pepper, julienned
  • ¼ Carrot, julienned
  • ¼ Cucumber, julienned
  1. Wash collard leaf and slice in half, removing the center stem.
  2. Place leaves in a shallow, covered pan with about a tablespoon of water. Steam leaves over medium heat for about 1-2 minutes, until pliable.
  3. Remove leaves and pat dry.
  4. Spread 1 T. hummus on one side of each leaf.
  5. Press 2 T. quinoa into the hummus on each leaf.
  6. Pile julienned veggies at one end of each leaf.
  7. Dot an extra dab of hummus at the opposite end of the leaf and roll them up, securing with hummus at the end.
  8. Enjoy!
Calorie breakdown is a rough estimate and will vary depending on type of hummus.
Nutrition Information
Serving size: 1 Calories: 150

I love this recipe because it is so customizable. You can really use any veggies you like or that you have on hand, as well as any amount of veggies — the bigger the roll the better, am I right?


You can also swap the hummus for other spreads like avocado, guacamole, pesto, etc.

Don’t like quinoa? Try rice, barley, couscous, or leave it out. I’d leave it in though, it’s a great source of complete vegan protein!


I plan on making these again and using my fav sushi ingredients. I’ll do an avocado spread with raw salmon and cucumber inside. Super psyched.

These are the perfect cool snack for hot summer days, and are also very portable. We took them to the beach this weekend for a tasty little mid-volleyball treat!


Weigh In: Have you had collard greens rolls before? What contents would you stuff your veggie roll with?


  1. These look lovely! I have a lot of trouble creating greens as a “roll” at times. Thanks for the recipe!
    Lauren @ The Bikini Experiment recently posted…Closet Organization: 101My Profile

  2. These look awesome! So colorful and packed with healthy good stuff. Thanks for sharing the recipe. I have to try this asap, otherwise I am going broke on those Whole Foods veggie “sushi” wraps. 🙂 Good tip using the hummus to bind the collard wrap closed at the end. I am the worst at getting wraps to hold so hopefully that helps me!
    Liz recently posted…WeekenderMy Profile

    • Whitney English says:

      Thanks Liz! I’ve had trouble with sushi rolls falling apart too – even the ones I’ve bought from Whole Paycheck 🙂

  3. Ooh, these look so good! I’m always drawn to the spring rolls at Whole Foods, but like you, I can’t help but say no way to $8-$9 price tag for rice paper, avocado, carrots, and cucumber. I’m going to try these rolls out soon because they look awesome – thanks for sharing!
    Anastasia recently posted…Weekly LoveMy Profile

    • Whitney English says:

      Thanks Anastasia! It’s hard to turn down those WF price tags – hope you try and enjoy these 🙂

  4. You are so resourceful! I love that you went home and made these yourself. I actually really enjoy the taste of collard greens, so I know I’d like these. Yummy! And beautiful photos, of course! 🙂 Happy Monday, Whit!
    Ashley @ A Lady Goes West recently posted…Stories from the weekend and my workoutsMy Profile

  5. Very creative, Whitney! A great idea for an enjoyable and healthy snack, especially in the summer. Thanks for sharing. I’m gonna try making some of these, too, but with buckwheat (my favorite grain), for now, instead of quinoa. Have a wonderful new week!

  6. Yum! I have made collard wraps once before and did them Thai fresh roll style with a peanut dip, they were quite delish! I will have to try yours too, perfect for a lunch or picnic.
    Cara’s Healthy Cravings recently posted…Two Super Summer SaladsMy Profile

  7. These look so yummy! Would love to have them on hand when I get the munchies!

  8. Claudia says:

    These look good. I’m going to try to make them.

  9. I love collard greens but I have never tried them like this. I usually eat them with bacon and chicken broth. I will definitely be trying this. Thanks for the recipe.

  10. I have never tried these before but I totally want to go out and buy some collard greens tomorrow and make my own! What a great idea for a healthy work lunch! Thanks for the inspiration!
    Krissy @ Pretty Wee Things recently posted…Vegan rice paper rollsMy Profile

Mentioned Elsewhere:

  1. […] lunch I made these collard green rolls that I’d seen on Whitney’s blog. They were so good! I’ve seen a lot of people using collards in place of tortillas and […]

  2. […] My husband started Whole30 yesterday which means meal planning will look different over here for the month. It makes planning a little trickier since I’m not participating myself and even though I’ve added meat back into my diet, it’s not something I want often. I’ve been looking for recipes that can easily be made meatless as well so that I’m not making separate meals for everyone. Like with the salad, I can add tempeh instead of chicken. And instead of turkey burgers, I’ll use black bean or maybe these collard hummus wraps. […]

  3. […] since I realized you could steam cabbage and use it as a wrap, I’ve been scheming about what ingredients to stuff in my next roll. Our honeymoon to Bali […]

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