Veggie Collard Wraps with Tahini Dressing

13 18 491
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 min 1
Veggie Collard Wraps with Tahini Dressing
Health Rating


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, scallion, ramp (cut into thin strips)
57 gm Japanese noodles, soba, dry (a serving)
1 tsp Sesame oil
1 dash 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 dash 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 491
Calories from fat 205
Calories from saturated fat 29.1
Total Fat 22.8 g
Saturated Fat 3.2 g
Trans Fat 0
Polyunsaturated Fat 9.8 g
Monounsaturated Fat 8.6 g
Cholesterol 0
Sodium 1004 mg
Potassium 572 mg
Total Carbohydrate 58 g
Dietary Fiber 5.4 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