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Collard Green Wraps with Tofu and Thai Peanut Sauce | @TheFoodieDietitian

Collard Green Wraps

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  • Yield: 6-8 servings 1x


For the sauce:

  • 1/2 cup unsalted, creamy peanut butter
  • 2 tsp honey*
  • 3/4 cup coconut milk (canned)
  • 2 tbsp lime juice
  • 1/2 tbsp soy sauce
  • 1 tsp red curry paste
  • Sriracha chili sauce to taste (can substitute regular sriracha)

For the wraps:

  • 1 bunch collard greens (68 leaves), stems and 4 inches of stem from base removed
  • 14oz extra-firm tofu, drained, cut into 1-inch cubes
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups shredded red cabbage
  • 1/2 cup coarsely chopped cilantro, stems removed


For the sauce:

  1. In a bowl, whisk together peanut butter, honey, coconut milk, lime juice, soy sauce, and curry paste until smooth and combined. Add sriracha to taste.

For the wraps:

  1. Fill wraps with tofu, carrots, cabbage and cilantro and roll up into a wrap**. Cut in half. Serve with peanut dipping sauce.


*Use agave syrup as a vegan-friendly substitute for the honey.

**Not sure how to roll these babies up? Check out this helpful tutorial by Carlene of Healthfully Ever After.