Rainbow Collard Green Wraps

Rainbow Collard Green Wraps

Rainbow Collard Green Wraps


  • 3-4 purple sweet potatoes
  • 6 large collard green leaves
  • basil leaves 1 per wrap
  • 3/4 tsp chili powder
  • 1/4 tsp garlic powder
  • olive oil
  • 1 tbsp coconut yogurt for creaminess
  • 2 large carrots washed and shredded
  • 1 zucchini sliced into ribbons
  • sprouts
  • 1 avocado sliced
  • For almond aioli:
  • 1 cup almonds
  • 1 tbsp walnut oil extra virgin olive oil is good too!
  • 1 1/2 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tsp apple cider vinegar
  • 1/2 tsp ground ginger
  • pinch of cayenne pepper
  • 1 tsp crushed red pepper
  • 1/4 tsp all purpose seasoning
  • water to thin


  • Bring a pot of water to a boil. Peel and cube sweet potatoes. Boil potatoes until soft, about 12-15 minutes.
  • Add almonds, walnut oil, honey, mustard, vinegar and seasoning to a food processor. Pulse until smooth, adding water until you reach your desired consistency.
  • Drain the sweet potatoes and mash. Add the seasonings, olive oil and coconut yogurt.
  • Wash the collard greens and trim by cutting out the thick vein and the stem where the leaves starts.
  • Cover the hole with a large basil leaf.
  • Spread with the almond aioli, sweet potato mash, carrots, zucchini and avocado slices
  • Fold the sides in of the leaf and roll. Slice down the center.
  • If your wraps are not staying rolled, pierce with toothpicks to secure.
  • Serve with remaining almond aioli

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