Collard Green Wraps with Almond Butter Dressing - Lakeside Natural Medicine

Natural Health and Wellness for the Whole Family

Collard Green Wraps with Almond Butter Dressing

BySarah Axtell, ND April 2, 2024

One of the beauties of collard wraps is that they make you feel ultra-gourmet. You can use them as a low carb wrap, they do not require a lot of time or effort, and they’re beautiful. After all, we eat with our eyes! And the nutritional benefits are endless…

Collards are an excellent bone-building food. One serving of collard greens, for example, has about 350 mg calcium as compared to one cup of milk, which contains 300 mg.

So yes, despite what the USDA would like us to believe, we can get calcium from non-dairy sources!

If not for your bones, at least eat collards for cancer prevention! As a cruciferous vegetable, collard greens contain sulforaphane, a powerful anti-cancer compound.

And not to mention, collards taste divine.


  • Collard greens, whole
  • Protein- sliced tofu or shredded chicken and/or quinoa
  • Veggies of your choice- shredded purple cabbage, carrots, cucumber, cilantro, avocado

Almond butter dressing:

  • 1/2 cup almond butter
  • 2 tsps freshly grated ginger
  • 2 tbsp wheat-free soy sauce (tamari) or Bragg’s liquid aminos
  • 2 tbsp honey
  • 2 tbsp water
  • 1 tbsp lime juice


  1. Blanch collards in boiling water for 1-2 minutes. Remove from boiling water.
  2. Lay out two leaves on a large cutting board. Cut the bulk of stem off the leaf & then carefully shave it down using a small knife so it’s flat.
  3. Assemble wraps by adding your fillings near the bottom-center of leaf, top with dressing, then carefully roll it up like you would a burrito. Top with more dressing!

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.

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