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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.

Tempeh and Sweet Potato Collard Wraps

  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1
  • Diet: Vegan


A delicious tempeh collard wrap with hummus, slices of baked sweet potato, green pepper, red onion and cranberries.


  • 2 collard green leaves, washed and dried
  • 1/2 block (6 oz) of tempeh, chopped into 1/4 inch slices
  • 23 Tablespoons hummus
  • 1 small baked sweet potato, sliced into 1/4 inch slices
  • 1/2 green bell pepper, sliced
  • 1/8 red onion, chopped
  • 1/8 cup dried cranberries
  • pinch of ground pepper and sea salt, optional


  1. De-stem your collard leaves. I use a paring knife to shave down the stem rather than cutting it out completely.
  2. 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.
  3. 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.
  4. Cut each wrap in half and enjoy.


  • 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.
  • Category: Lunch
  • Method: Wrap
  • Cuisine: American

Keywords: tempeh collard wrap