Your whole food, plant-based life.

Wrap Recipes: Collard Wraps with Turmeric Spread

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 one is a great addition to your wrap recipes collection.



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.


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  1. Kimberly wrote on February 23, 2014

    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!

  2. Michelle wrote on December 3, 2013

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

  3. Rhonda wrote on November 18, 2013

    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.

  4. Christa wrote on August 10, 2013

    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!

  5. Tami wrote on May 9, 2013

    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!

  6. Julia wrote on April 19, 2013

    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 wrote on April 19, 2013

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

  7. Candy wrote on September 19, 2012

    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

  8. Terri wrote on June 13, 2012

    This was amazing!!!!Thank you!!

  9. Lori wrote on June 11, 2012

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


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