Chickpea Curry Collard Wraps

Collard green wraps filled with vegetables and rice, garnished with cilantro and purple cabbage, served with a bowl of creamy yellow dipping sauce.

5 from 1 vote

Chickpea Curry Collard Wraps

These plant-based wraps 🥬💜🍋‍🟩 have so many layers of flavors and textures including garbanzo beans, red cabbage, curry powder, lime juice, cilantro, and more! If you like hummus, you're going to LOVE these vegetarian (or vegan) and gluten-free wraps that are great for lunch or healthy dinners! Very customizable including swapping the collards for tortillas or pitas.

Prep Time15

Cook Time1

Course: 30-Minute Meals, Dinner, lunch, Snack

Cuisine: Indian

Keyword: chickpea cashew collard wraps, chickpea collard wraps, collard wraps with chickpeas, healthy wraps

Servings:

Calories: 381cal

Ingredients

Sauce

½ cup cashew butter (almond butter, peanut butter, or another nut butter may be substituted)
2 cloves garlic grated or very finely minced
4 tablespoons freshly squeezed lime juice (about 1 whole lime, juiced)
2 tablespoons honey
1 tablespoon curry powder or to taste (make sure you know if the brand you buy is spicy or not)
½ teaspoon sea salt or to taste
½ teaspoon freshly ground pepper or taste
Hot water as needed for thinning the sauce

Filling

15- ounce can chickpeas drained and rinsed (I use no-salt added)
¼ cup finely chopped red onion
¼ cup finely chopped celery

Wraps

4 large collard leaves with thick stem at the base removed (I soften 5-6 leaves, just in case one rips; if your leaves are a bit smaller, you'll need a few more)
½ cup shredded red cabbage divided
¼ cup cashews roughly chopped; divided (I use roasted and salted cashews)
¼ cup chopped cilantro divided

Instructions

Sauce - To a medium bowl, add all the ingredients (except the water), whisk or stir to combine, and add hot water a tablespoons at a time until the sauce reaches your desired consistency. Tip - About 3 tablespoons water is what I used but it will depend on how thick/runny your nut butter is. Aim for the consistency of pancake batter. Taste it to make sure the flavor balance is what you like and make any necessary flavor adjustments such as more curry, more sweetener, salt, etc. Set sauce aside.
Filling - To a large bowl, add the chickpeas and use a fork to smash them, leaving some chunks for texture.
Add the red onion, celery, and 1/3 cup of the sauce. Mix well and adjust salt to taste, if needed. Set the remaining sauce aside to be used as a dip for serving.
Wraps - Use a paring knife to remove the thick stem from the bottom few inches of each collard leaf. Place the leaves in a separate large bowl, cover with freshly boiled water, and let sit for 1 minute to soften Drain, rinse with cool water, and pat dry.
Lay a collard leaf flat, spread one-quarter of the chickpea filling mixture onto the leaf. Repeat with the remaining leaves and filling mixture. Note that if your collard leaves are on the smaller side, you may not want to use 1/4 of the filling mixture and it may be better to use 5-6 leaves and divide the filling equally. Just eyeball everything, this isn't an exact science.
Evenly sprinkle each filled collard with the shredded cabbage, cashews, cilantro, taking care not to overstuff.
Roll up the collard leaves tightly like a burrito, folding in the sides as you go.
Slice each in half and serve with the reserved sauce for dipping.

Notes

Make-Ahead: Prepare the sauce and smashed chickpeas up to 2 days in advance. Store each component in an airtight container in the refrigerator. Assemble the wraps just before serving to keep the collard leaves fresh and crisp.

Storage: Wrap any leftover assembled wraps tightly in plastic wrap or store in an airtight container. They’ll keep well in the refrigerator for up to 2 days, though the collard leaves will soften slightly over time. Do not freeze.

Nutrition