Tempeh and Sweet Potato Collard Wraps

DF GF V VG

Delicious tempeh collard wraps with hummus, slices of baked sweet potato, green pepper, red onion and cranberries.

Lately I’ve been making a lot of repeat meals — including collard wraps, which I’ve literally been having for lunch every day. It all started with the bean burger collard wraps and now I’m officially hooked on them. I’ve been making a version with mango and tempeh, but I’ve also been experimenting with recipes of my own. They’re so easy and versatile, you can make so many different combinations.

Delicious tempeh collard wraps with creamy hummus, slices of baked sweet potato, green pepper, red onion and cranberries.

The idea for yesterday’s creation was inspired by this turkey sandwich with sweet potato. Sweet potato isn’t an ingredient you see in sandwiches or wraps often, but I personally love it! For this wrap, I put two very different flavors and textures together, that of tempeh and baked sweet potato, and surprisingly it turned out to be fabulous. Definitely one of my best collard wraps yet!

Delicious tempeh collard wraps with creamy hummus, slices of baked sweet potato, green pepper, red onion and cranberries.
Delicious tempeh collard wraps with creamy hummus, slices of baked sweet potato, green pepper, red onion and cranberries.

What to Pair With This Wrap

This wrap pairs perfectly with soup, salad, crackers or chips for a full meal. Here are some recipe ideas:

More Tempeh Recipes

Tempeh and Sweet Potato Collard Wraps

No ratings yet
A delicious tempeh collard wrap with hummus, slices of baked sweet potato, green pepper, red onion and cranberries.
Three collard green wraps filled with, tempeh, creamy hummus, slices of baked sweet potato, green pepper, red onion and cranberries, stacked and sitting on a white plate.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1

Ingredients

  • 2 collard green leaves, washed and dried
  • 6 oz tempeh, chopped into ¼ inch slices
  • 2-3 Tablespoons hummus
  • 1 small baked sweet potato, sliced into 1/4 inch slices
  • ½ green bell pepper, sliced
  • red onion, chopped
  • cup dried cranberries
  • pinch of ground pepper and sea salt, optional

Instructions
 

  • De-stem your collard leaves. I use a paring knife to shave down the stem rather than cutting it out completely.
  • Heat non-stick skillet on medium heat and place tempeh slices onto pan. Let cook on each side for 3-4 minutes, or until it’s starting to brown a little. You don’t really have to cook tempeh as it’s safe to eat straight from the package but I like to warm it up a bit.
  • Place the collard leaves on a flat surface, spread 1.5 Tablespoons of hummus near the top/middle of each leaf, fill each leaf with half of the remaining ingredients and wrap up like a burrito.
  • Cut each wrap in half and enjoy.

Notes

  • Your sweet potato needs to be baked beforehand and cool enough to slice into chunks. Follow my baked sweet potato instructions for how to bake it.
  • I haven’t had any trouble wrapping these, however if your collards seem hard to wrap you can steam them for 20-30 seconds by laying them on the same pan you use to heat the tempeh while it’s warm.

Nutrition

Serving: 1 recipe Calories: 518kcal Carbohydrates: 63g Protein: 41g Fat: 12g Saturated Fat: 1g Polyunsaturated Fat: 1g Sodium: 244mg Potassium: 781mg Fiber: 19g Sugar: 20g
Course: Lunch/Dinner
Cuisine: American
Keyword: tempeh collard wrap

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




    20 comments
    1. Jenny
      July 2, 2012 AT 3:34 pm

      Mmm, just made this today (although I use two collards for one wrap — less mess, more greens), and it was AWESOME. Left off the cranberries but other than that exactly the same.

      1. Eating Bird Food
        July 2, 2012 AT 11:34 pm

        Woo-hoo! So glad you liked it Jenny.

    2. Heather @ Fit Mama Real Food
      June 29, 2012 AT 2:30 am

      Collard wraps are delicious! Love the flavor combo in this one.

    3. Sara @ sarasmiles
      June 28, 2012 AT 8:20 pm

      Good to know! I have had Ellwood’s sweet and sour tempeh a couple of times, and I love it, but I never knew what it was or how to cook it myself. I am always looking for vegetarian meals that are high in protein, so I will definitely try your suggestions. Also-you inspired my dinner tonight…I made my own collard wrap with a baked sweet potato on the side!

      1. Eating Bird Food
        June 29, 2012 AT 6:23 am

        I love the sweet and sour tempeh from Ellwoods too. I need to try to recreate it at home. Hope you enjoyed your collard wrap! 🙂

    4. Ellie@Fit for the Soul
      June 28, 2012 AT 5:39 pm

      Niiiice I have everything needed! except for the collard haha. I once made something by wrapping it around other ingredients, and indeed it was tough to keep it all together! But yours looks neat and perfect.

    5. Rachel
      June 28, 2012 AT 11:21 am

      these look delicious! I have tempeh in my fridge and was in need of a recipe to switch things up 🙂

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X