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Meatless Monday: Collard green wraps with hummus

The Meatless Monday movement encourages people to do something positive for their health and the environment by going meatless once a week. Try it out for yourself with this delicious recipe!

Collar greens wraps with black bean hummus |

Collard green wraps with black bean hummus

Serving size 2 (makes 4 wraps)

Wraps are convenient and versatile, and they make for quick and easy meals. To take the health benefits of this tasty meal option up a notch, try these vegan collard green wraps. They’re stuffed with vegetables and a creamy black bean hummus for a light but satisfying lunch or dinner.


For the hummus:

  • 1 (19-ounce) can of black beans, rinsed and drained
  • 2 tablespoons tahini
  • 1 tablespoon raw sesame seeds
  • 1/4 cup fresh cilantro
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Juice of 1 lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin

For the wraps:

  • 4 large collard green leaves
  • 2 tablespoons Dijon mustard
  • Half an English cucumber, sliced
  • 1 medium tomato, sliced
  • 1 medium carrot, shredded
  • 1/2 an avocado sliced

Collard green wraps directions | - first steps


  1. Place all the ingredients in a food processor, and pulse until just combined.
  2. Lay the collard greens flat on your work surface.
  3. Spread desired amount of hummus down along the centre of each leaf.
  4. Spread 1/2 a tablespoon of mustard over the hummus.
  5. Lay the tomatoes and cucumber evenly along the centre of each leaf.
  6. Sprinkle shredded carrots over the other ingredients.
  7. Lay slices of avocado on top of each line of vegetables.
  8. Roll up the leaves, slice each wrap in half, and enjoy!

Collard green wraps | - final steps


You will likely have leftover black bean hummus, but that’s a good problem to have! Simply store it in a resealable container in the fridge, and use it to make more wraps the next day or as a dip for veggies, crackers or chips.

More Meatless Monday recipes

Meatless Monday: Tasty tofu scramble
Meatless Monday: Super-greens pesto pasta
Meatless Monday: Goat cheese, quinoa over spring greens

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