Veggie Collard Wraps with Tahini Dressing

13 18 489
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 min 1
Veggie Collard Wraps with Tahini Dressing
Health Highlights


4 leaf Collard greens (as needed)
0.12 cucumber(s) Cucumber (cut into matchsticks)
0.12 medium pepper(s) Red bell pepper (thinly sliced)
2 stalk(s) Green onion (cut into thin strips)
57 gm Japanese noodles, soba, dry (a serving)
1 tsp Sesame oil
1/4 tsp Garlic powder (for dressing)
1 tsp Sesame seeds (for dressing)
2 tbsp Lime juice (fresh) (for dressing)
2 tsp Rice vinegar (for dressing)
1/2 tbsp Soy sauce, tamari (for dressing)
1/4 tsp Sriracha (to taste, for dressing)
2 tbsp Tahini (for dressing)


1. Make the Tahini Dressing:

  • Combine tahini with 3 Tbs. of warm water in small jar.
  • With a spoon, work together to loosen up clumps, then add the remaining ingredients.
  • Add more water if needed so it’s dressing consistency. You may have leftover dressing.


2. Prep the collard greens:

  • Bring 6 cups of water to boil.
  • Wash and chop off the stems and blanch each leaf in boiling water for 30 seconds.
  • Remove from heat and set aside

3. In the same water, boil the soba noodles according to package instructions, about 5 min. Drain, remove from heat, and toss with sesame oil.

4. With each collard leaf, spread some soba noodles perpendicular to the direction of the stem, add veggies and green onion and wrap tightly. Cut in half and, optionally, secure with a toothpick. Repeat with remaining collards.

5. Serve collard wraps with Tahini Dressing as dipping sauce.


Nutrition Facts

Per Portion

Calories 489
Calories from fat 197
Calories from saturated fat 27.8
Total Fat 21.8 g
Saturated Fat 3.1 g
Trans Fat 0
Polyunsaturated Fat 9.4 g
Monounsaturated Fat 8.2 g
Cholesterol 0
Sodium 1012 mg
Potassium 576 mg
Total Carbohydrate 59 g
Dietary Fiber 4.1 g
Sugars 2.8 g
Protein 16.5 g

Dietary servings

Per Portion

Fruit 0.2
Grain 2.5
Meat Alternative 1.0
Vegetables 1.5

Energy sources


Meal Type(s)