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Easy veggies wraps with the best ginger tahini dressing.

Veggie Wraps (+ Ginger Tahini Dressing)

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Counter Top
  • Cuisine: American


Veggie Wraps (+ Ginger Tahini Dressing) – A bright and vibrant vegan dish that is perfect for dinner or as a meal-prep for lunches! 




  • collard greens (how to prep)
  • Filling options: yellow pepper, tomato, avocado, carrots, purple cabbage, cucumber, micro greens (all cut into this strips)


  • 1/4 cup tahini
  • 1 1/22 tablespoons ginger, (grated)
  • 1/4 cup carrot, (finely grated)
  • 1/2 teaspoon soy sauce, (or coconut aminos)
  • 1/4 cup unsweetened almond milk
  • 2 teaspoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • pinch of kosher salt


  1. Prepare collard greens and place desired combination of filling ingredients in the middle.
  2. Fold in the sides of the collard green and fold the edge near you over the fillings.  Continue rolling away from you to form a tight wrap.
  3. Cut in half for serving.
  4. Combine Dressing ingredients in a blender (or mini food processor) and blend until fully combined.
  5. Serve wraps with dressing for dipping.


  • Make Ahead: simply make sure your collard greens are dried as much as possible after blanching OR you can skip the blanching if you are worried about the greens getting mushy – they will just be a little more firm.
  • Storage: place wraps in an airtight container in the fridge for 2-3 days.  Store the dressing in a separate container.


  • Serving Size: 1 wrap
  • Calories: 301
  • Sugar: 4.5 g
  • Sodium: 394.3 mg
  • Fat: 24.4 g
  • Carbohydrates: 20.6 g
  • Protein: 6.1 g
  • Cholesterol: 0 mg