Sweet Potato Collard Wraps

I cannot believe that I had never eaten Collard greens before making this recipe. For someone who loves her veggies, never trying collard greens is pretty strange. I think I had always seen recipes where people cook collard greens, and I have never been a fan of cooked leafy greens by themselves. I would much rather eat them raw, in a smoothie, or cooked into a pasta dish.

Collard greens are perfect for making fresh wraps with because they are so large, flat, and easily pliable. If you tried to make a wrap with leaves of kale or romaine you would probably just end up with one huge mess. The collard greens & sweet potato are the true stars of this recipe (the hummus comes in as a close second).

I love that these wraps are so easy to make and are so versatile. These would be great school/ workweek lunches or great quick and easy dinners. If you know me, then you know that I am all about maximizing my time- whether that be in the kitchen, at the gym, or in the library. I HATE feeling like I wasted time, and have been known to be very efficient at managing my time. If you are crunched for time, then these wraps are for you! They take all of 35 minutes from start to finish which is pretty darn quick if you ask me.

These wraps are of course low in fat, packed with fiber (a whopping 19 grams!), healthy carbohydrates, and a pretty good dose of protein at 13 grams. They also provide more than the daily recommended amount of vitamin C and vitamin A, and provide 1/3 of the daily recommended iron and calcium.

Seasoning the sweet potatoes and roasting them in chunks in the oven really brings their flavor profile to the next level. The fiber will keep you full and really help with healthy digestion. Did you know that the average American only gets 12 grams of fiber a day? No wonder why people have all sorts of digestion and colon issues. Colon cancer is on the rise in our country and is directly related to the crappy Western diet that most americans eat that is filled with salt, sugar, and fat and devoid of any real nutrients. Ok, end rant. But just know that you will not have an issue with your fiber intake if you are eating these wraps!

Here’s what you will need for one serving/person. Adjust the ingredients accordingly if you are cooking for more than one!

4 large collard green leaves

1 large sweet potato (seasoned with garlic, chili powder, paprika, sea salt, and black pepper).

1/2 cucumber

1 red bell pepper (or any color you wish)

2 large carrots (peeled)

1 roma tomato

2 tbsp Cedar’s Garlic Hummus (or any kind you like- but this is my favorite!)


Nutritional Information Including Below:

calories 376
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 279 mg 12 %
Potassium 2293 mg 66 %
Total Carbohydrate 80 g 27 %
Dietary Fiber 19 g 77 %
Sugars 34 g
Protein 13 g 27 %
Vitamin A 1368 %
Vitamin C 451 %
Calcium 33 %
Iron 27 %
Directions: Preheat the oven to 425 degrees. Slice up the sweet potato into thick wedges and toss them in garlic powder, chili powder, sea salt, black pepper, and paprika. I really love the combination of the sweet and spicy with the chili powder and sweet potatoes combined with the garlic hummus. Next, the sweet potatoes  in the oven and cook them for about 25-30 minutes. While the potatoes are cooking begin chopping up the vegetables into thin strips. Rinse off the collard greens and put them face down on a cutting board. Spread about 1/2 tbsp of hummus (or however much you want dude- live yo life!) on each leaf. Then add the other strips of veggies. When the sweet potatoes are finished, add a few wedges (I added about 4) to each wrap and roll them up.

Simple as that! Enjoy and be sure to let me know if you try these wraps! Also let me know what your favorite work week/ school week lunch is!

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