Greek Collard Green Wraps

These Greek-inspired wraps are the portable salad you’ve been waiting for. The vegetarian-friendly filling is bright and delicious, but it’s the homemade Tzatziki sauce that really steals the show.

Serves: 4Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 4 large collard green leaves, washed, stems removed
  • 1 yellow bell pepper, chopped
  • 8 ounces tempeh or extra-firm tofu (pressed and drained), chopped
  • 1⁄2 cup olives
  • 1⁄2 cup cherry tomatoes, chopped
  • 1 small red onion, chopped
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano, plus more for garnish
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon zest
  • 1⁄2 lemon, juiced
  • 1⁄2 cup cucumber, diced
  • 1 tablespoon dill, chopped
  • Salt, to taste
  • Pepper, to taste


  • In a skillet over medium heat, cook bell pepper, tempeh or tofu, olives, cherry tomatoes and onion until vegetables are fork-tender, about 10 minutes. Mix in cumin, oregano, a pinch of salt and a pinch of pepper.
  • In a medium bowl, combine yogurt, lemon zest, lemon juice, cucumber, dill, a pinch of salt and a pinch of pepper.
  • Top each collard green leaf evenly with sauce and vegetable mixture. Garnish with oregano.