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+ servings

Sweet Potato Quinoa Collard Wrap

Here is a simple recipe for Collard Wraps that can be assembled in less than 10 minutes.  Cook any ingredients ahead of time for a quick and easy meal.

Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 2 servings
Calories 252 kcal
Author Amie Valpone


  • 2 large sweet potatoes
  • 4 large collard green leaves
  • 1 small cucumber peeled and diced
  • 1 yellow bell pepper diced
  • 1/2 cup cooked quinoa
  • sea salt to taste
  • fresh ground pepper to taste
  • 1 scallion thinly sliced
  • 2 tablespoons chopped red onion
  • 1 teaspoon finely chopped fresh dill
  • 1 tablespoon well-stirred tahini


Basic Collard Wrap

  1. Prepare a large skillet with 2 inches of water. Bring the water to a soft boil over medium heat and place the raw collard green leaves in the warm water. Let the leaves sit in the water for 20 seconds or until they’re bright green and tender.
  2. Remove the leaves from the skillet and place face down on a flat surface.
  3. Place your desired ingredients inside the center of the steamed collard green leaf and roll it up lengthwise like a burrito. Place a toothpick through the wrap to secure it and serve immediately. 

Sweet Potato Quinoa Collard Wrap

  1. Preheat the oven to 400 degrees F. 
  2. Prepare a rimmed baking sheet with parchment paper and place the sweet potatoes on top. Poke holes in the potatoes with a fork then roast them for 50 minutes or until they’re tender. Remove from the oven, set aside to cool for 5 minutes then discard the skin. Scoop out the flesh and set aside. 
  3. Follow the above directions to steam your collard leaves.

  4. Lay the steamed collards on a flat surface and top with the sweet potato flesh and remaining ingredients. Roll the leaves up like burritos lengthwise and place a toothpick through the wrap to secure it. Serve immediately.