Collard Wraps with Turmeric Spread

by Susan on May 6, 2012

Lunch can often be a challenge. So many times, I find myself lost in a project, only to realize that lunch time has passed and I am starving. At that point, I need something quick and healthy to throw together. That is when raw food can really shine. Grab a couple of collard leaves, chop up some veggies and make a quick sauce and you have a delicious collard green wrap that can be prepared in minutes.

This recipe features a wonderful coconut, lime, turmeric sauce that is the perfect compliment for the cucumbers and peppers. A little carrot thrown in for good measure gives it a little more flavor and crunch. Turmeric is a very healthy spice. It is often called a super food because of all of it’s healthy benefits. You can read more about turmeric here: Healthy Turmeric.


Collard Green Wraps with Coconut Lime Turmeric Sauce

Turmeric Sauce

  • 1 young thai coconut, flesh from (approximately 1 cup, packed)
  • 1/3 cup fresh coconut water (from young thai coconut)
  • 1 clove garlic
  • 1/2 teaspoon fresh chopped ginger
  • 1/2 lime, juice from
  • 1 teaspoon agave nectar or other liquid sweetener
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander 
  • pinch Himalayan salt

1. Blend all ingredients in high-speed blender until smooth. Set aside to let flavors marry. 


  • 4 collard green leaves
  • 1/2 red bell pepper, cut into thin strips
  • 1 carrot, cut into thin strips
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cucumber, cut into thin strips

1. Place filling ingredients on collard leaf. 

2. Top with dressing.

3. Roll and cut in half. 

Serves 4

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{ 34 comments… read them below or add one }

sabine @ May 6, 2012 at 10:51 pm

this looks absolutely devine!


Deana Challis May 6, 2012 at 10:52 pm

These look simply gorgeous! What incredible photos. The dressing sounds divine, too.


Deb May 7, 2012 at 3:40 am

That looks fantastic! Another one to definitely try, thanks:)


Heather May 7, 2012 at 7:49 am

I love collard green wraps! Mine aren’t completely raw, I tend to make a white bean and garlic spread to go on them, but still delicious!


Aubrey May 7, 2012 at 11:18 am

YUM! That would serve one for me LOL:)


Jen {The Wholehearted Life} May 7, 2012 at 11:29 am

Eating these right now and OMG! So delicious!!!!!


marsha May 7, 2012 at 12:15 pm

Is that fresh tumeric or ground tumeric?


Susan May 7, 2012 at 12:51 pm

I used ground but you certainly can use fresh. Just taste to make sure you use the right amount.


Sheri May 7, 2012 at 8:23 pm

Made this today. My daughter who doesn’t like coconut even liked it.
Another delicious recipe!


Debbie C May 8, 2012 at 2:33 am

Greetings from London, UK! These look amazing and yet so simple to make! Thanks for sharing!


katie @ imperfectpeople May 8, 2012 at 1:47 pm

that looks delightful!!


Emily May 8, 2012 at 10:53 pm

This looks beautiful and delicious; I can’t wait to try it at home! I’m so glad to have stumbled on your blog and hope to have time soon to dig deeper. Cheers!


JoAnn May 10, 2012 at 8:04 pm

Beautiful! I love all the colors of this dish. Your photos are so nice my mouth waters!


Stacey May 12, 2012 at 10:12 pm

Susan, you are an amazing raw chef and I truly appreciate you putting all these free recipes out on the blogosphere. I solemnly swear to buy every recipe book you publish. Thank you for making raw food so easy and delicious.


Stefania May 15, 2012 at 7:05 am

I love wraps and tacos like this to keep from getting bored with salads. Sometimes it’s all in the delivery, you know? That spread looks delicious, very different from anything I’ve tried.


Leslie @ healthybybalance May 17, 2012 at 12:03 pm

I love dips and spreads, I cannot wait to try the turmeric sauce…and how good is turmeric for us!


Summer May 22, 2012 at 10:38 am

I’ve had zero luck with coconuts.. is there some kind of alternative, like raw shredded, dried, coconut I could use instead? Or perhaps an easy way to get the coconut meat?? Thanks for sharing the recipe and I can’t wait to try it!


Susan May 25, 2012 at 5:09 pm

They are actually quite simple to open. Check here:


Barb May 28, 2012 at 1:46 pm

I made this on the weekend it was delish… I used lettuce from my garden for the wrap instead.


amber May 31, 2012 at 3:54 pm

Hi There,

Just a note to let you know I shared your awesome recipe on my monthly recipe round-up highlighting raw dishes. If you get a chance, come on over and check out the other inspiring raw recipes from sweet to savory.

Be Well,


Markay May 31, 2012 at 11:34 pm

I’m starting to miss your recipes..hope you’re doing okay.


Victoria June 1, 2012 at 1:04 am

mmm mmm good- light, refreshing and easy to make. I love the Turmeric sauce!


Averie @ Averie Cooks June 3, 2012 at 1:28 pm

That sauce sounds heavenly and your photos, as always, so spectacular!!


Caralyn @ glutenfreehappytummy June 5, 2012 at 10:22 am

wow those look incredible! thanks for sharing!


Lori June 11, 2012 at 12:49 pm

What can be subbed for the coconut? I just don’t have access right now.


Terri June 13, 2012 at 7:01 am

This was amazing!!!!Thank you!!


Candy September 19, 2012 at 12:13 am

Wow – your site is so inspirational. I was floundering with the whole raw vegan thing (having been a happy cooked vegan!) and was about to give up when I stumbled on your site. No way am I giving up now – thank you, thank you


Julia April 19, 2013 at 12:52 pm

I’ve been wanting to make collard greens wraps and love the idea of your turmeric sauce. I have one question – I noticed some of your recipes call for coconut flesh and coconut water…I’m so novice and this is totally cheating, but would it be possible to use coconut milk instead?


Susan April 19, 2013 at 1:08 pm

No, coconut milk is very different. It is much thinner. Try to find them, they are a wonderful addition.


Tami May 9, 2013 at 8:52 am

This was great! The only thing I subbed was about 1/4 cup unsweetened dry organic coconut flakes for the coconut flesh and I used fresh pineapple to sweeten (and another day mango) instead of agave which gave me more liquid for subbing the dry coconut. Thanks for sharing!


Christa August 10, 2013 at 8:38 am

I’m new to raw fooding it, this was my first real attempt at a raw meal. I’m no stranger to eating whole foods and have been a vegetarian for almost 19 years. They were very good; but I think the collard greens were a little tough on my digestion. LOL This was also my first time using a young thai coconut; it was exciting to crack into and use the juice and the flesh. Thank you for the recipe!


Rhonda November 18, 2013 at 5:52 pm

Thank you for the recipe. The sauce was very nice. Since collards are a bit rough, I used Swiss chard leaves and stuffed with Jerusalem artichokes, tomatoes, zucchini, asparagus, celery and avocado. Really tasty.


Michelle December 3, 2013 at 2:58 am

Hi Susan can I substitute ordinary coconut in this recipe as it is difficult to get young Thai coconuts where I live?


Kimberly February 23, 2014 at 7:07 pm

I just made the turmeric sauce and it is absolutely delicious! I cannot believe how good it is. I can’t wait to make the wraps tomorrow. Hopefully, I won’t eat all of the sauce before then!


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