These Turkey and Hummus Collard wraps are one of my favorite lunches to pack for summertime adventures. That’s because they’re easy to make ahead of time and definitely travel-friendly. But the other thing I love about them is that by replacing the wrap with a collard leaf, you can have a satisfying lunch that won’t leave you feeling weighed down after you eat!

You can just pack them up and refuel with them after some outdoor activities. The best part? You’re left feeling satisfied and energized to enjoy the rest of your day!

When we’re taking these collard wraps for a picnic, I like to wrap them in foil—like a burrito. It helps to keep everything nice and neat when you’re eating them. We also take the sauce in a separate container along with a small spoon for drizzling!

These wraps are a healthy and portable way to enjoy every bit of your summertime adventures!

Turkey and Hummus Collard Wraps with Coconut Curry Sauce
Yields 4 wraps


For the wraps:

  • 4 large collard green leaves
  • ¾ pound sliced turkey
  • ½ cup hummus
  • 1-2 carrots, grated
  • ½ bell pepper, sliced thinly
  • 1 zucchini, sliced thinly
  • ½ avocado, sliced
  • Sprouts
  • ½ cup thinly sliced red cabbage

For the Sauce:

  • ½ cup Earth Fare organic full-fat coconut milk
  • ¼ cup almond butter
  • 2 teaspoons red curry paste
  • 3 teaspoons Coconut Aminos (or low sodium soy sauce)
  • 1 teaspoon honey
  • Pinch of salt*


  1. Mix all ingredients for the sauce together until smooth and reserve.
  2. Cut the stem from the bottom of the collard leaf. Then, using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flat with the rest of the leaf (careful not to pierce the leaf) This will help the leaf roll better.
  3. Blanch the collard leaves by dipping them into very hot water and immediately into cold water. (This step is optional but also helps the collard leaves roll better). Dry the leaves well and begin assembling.
  4. Lay the collard leaf flat. Spread 1-2 tablespoons of hummus onto the center of the leaf and then add several turkey slices. Continue with the sliced veggies and sprouts.
  5. Fold the right and left sides of the leaf in towards each other, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks and slice down the center.

*Depending on whether your almond butter is salted, you may need more salt or none at all. Adjust for your taste.

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About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.