Collard Wraps (and a way-too-easy tomato salad)


Hi, guys! I’m Melissa Melvin-Rodriguez, a photographer in North Carolina and I will be guest-blogging on Veggie Raps while Shanthony is on tour in Europe.

Unless you haven’t left air-conditioning for the past two months, then you know what we all know: it’s HOT outside. Having to cook on the stove or using the oven only makes it hotter, so here is a quick recipe that involves no cooking whatsoever. Promise.

The best thing is that most of the ingredients, or “stuffers”, are in season and can be found at just about any farmers market, or are most likely already in your fridge at this very moment. After you buy the biggest collards you can find, get busy prepping those “stuffers”…LOTS of stuffers… because unlike lettuce wraps, collard wraps can handle a serious load.


(Trust me, these are so good, even your dog will wait eagerly under the table for one!)


For these wraps, I decided to pair them with a very simple tomato salad not only for color, but also because my own tomato plants have been producing quite a few beauties lately.


The best music I can think to pair with such an easy and cool meal is Total Babes, a summer mix from BOOOOOOOM! (aka Jeff Hamada). Enjoy the wraps and the mix and I will see you next week!



  • Collard leaves, the larger the better, center stalk removed
  • pea shoots
  • red cabbage, thinly sliced
  • avocado, sliced
  • carrots, grated
  • grape tomatoes, diced
  • savory tofu, thinly sliced
  • 1 tsp. olive oil
  • 1 tsp.balsamic vinegar
  • salt & pepper, to taste

To assemble the wraps, layer starting with pea shoots and grated carrots. Drizzle olive oil and balsamic vinegar. Continue layering with tofu slices, avocado, red cabbage and tomato. Finish by seasoning with salt and pepper (to taste). Once everything is in place, fold the collard leaf around the “stuffers” as if you were wrapping a burrito. Cut in half. Wait, you’re not done yet!


  • 2 c. grape tomatoes, cut in half, lengthwise
  • 1/4 c. red onion, thinly diced
  • 1 Tbsp. olive oil
  • salt & pepper, to taste

The tomato salad is so quick and easy, you will make it every day and eat it on most everything (except maybe ice cream). Throw the cut tomatoes and diced onion in a bowl, drizzle the olive oil and mix everything together until everything is coated. You can add salt and pepper, to taste. Spoon some onto the plate next to your collard wraps, throw in a handful of raw walnuts for a crunchy second side (and good fat) and try not to eat everything in one breath!

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