Everything you love about buffalo chicken dip, made vegetarian and stuffed into collard green wraps! Filled with protein, veggies, and all things tasty.
What’s better than a juicy, crunchy, loaded veggie wrap filled with creamy mock buffalo chicken dip? Trick question: nothing is better.
These bad boys can feed quite the crowd. The entire recipe makes 12 wraps. Because it’s so easy to make and feeds so many, this is a simple go-to for guests or gatherings. Plus, it meets a lot of different dietary preferences: gluten free, vegetarian, and low in processed carbs!
Ingredients in collard wraps
When it comes to these wraps, it’s all in the filling! We’re loading these up with a delicious buffalo chickpea blend of cream cheese and ranch mix, followed by a veggie mix of carrots, avocados, and more.
- Chickpeas: First up, you need 2 14-oz cans of chickpeas. Be sure to drain them before using!
- Cream Cheese: Next, 8 oz of cream cheese is used as part of the buffalo chickpea mix. This is probably the ingredient that makes these wraps just… wow.
- Cheese: Cheese things up with 1 cup of shredded sharp cheddar.
- Hot Sauce: Add a slight bite with ½ cup of Frank’s hot sauce (or less if you don’t like things too hot).
- Garlic Powder: Add flavor by including 2 teaspoons of garlic powder.
- Ranch Seasoning: Last up for the chickpea mix, throw in 1 packet of Ranch seasoning mix!
The rest of the filling consists of veggies. Grab 2 carrots, 1 cucumber, 2 avocados, 1 cup of alfalfa sprouts, and 12 large collard green leaves.
How to make collard wraps
To create these wraps, we’ll first make the buffalo chickpea mix. From there we’ll prep the veggies and the greens, and then we’ll assemble!
- Melt the buffalo chickpea ingredients: In a microwave-safe bowl, stir together the buffalo chickpea ingredients. Microwave them in 30 second increments until the cheese is melted and the cream cheese has softened enough to stir.
- Mash and stir: Using a potato masher or a fork, roughly mash the chickpeas until the ingredients are well mixed.
- Prepare the veggies: Cut the carrot and cucumber into thin, 3 inch strips and thinly slice the avocado.
- Prepare the collard greens: Cut the thickest part of the stem from each collard green by cutting vertically on either side of the stem into a V shape.
- Parboil the collards: In a large pot or skillet, bring 2 to 3 inches of water to a simmer. Working one at a time, drop each leaf into the water and let it simmer for 10 seconds, or until it turns bright green and becomes pliable. Set on a towel to dry.
Assembling the Collard Wraps
Spoon some of the buffalo chickpea mixture onto the leaf, followed by sliced veggies and alfalfa sprouts. Roll the wrap like a burrito, as illustrated below.
Switch up the Flavor
Buffalo chickpeas not your thing? That’s ok! An easy and totally tasty swap idea is to use hummus! Virtually any flavor will work. Ideas include roasted red pepper, garlic, or basil varieties. You can also add or interchange different veggies like onion, bell pepper, cherry tomatoes, or whatever else you like!
Dig into Some More Wrap Recipes
Wrap ideas are offered aplenty over here in the Live Eat Learn world. What can we say? They’re nutritious and delicious, just as food should be! Here are some favorites for you to try next.
- Thai Green Curry spring Rolls
- Vegan PF Chang’s Lettuce Wraps
- Fresh Veggie Lettuce Wraps
- Edible Flower Spring Rolls
- 2 14-oz cans chickpeas drained, 396 g cans
- 8 oz cream cheese 226 g
- 1 cup shredded sharp cheddar cheese 112 g
- ½ cup Frank’s hot sauce 120 mL
- 2 tsp garlic powder
- 1 1-oz packet Ranch seasoning mix 28 g
- 2 carrots
- 1 cucumber
- 2 avocados
- 1 cup alfafa sprouts
- 12 large collard green leaves
- Melt: In a microwave-safe bowl, stir together all Buffalo Chickpeas ingredients. Microwave in 30 second increments until the cheese is melted and cream cheese has softened enough to stir.
- Mash: Using a potato masher or a fork, roughly mash the chickpeas until the mixture is fairly cohesive.
- The Rest: Cut the carrot and cucumber into thin strips about 3 inches long. Slice the avocado thinly.
- Prep Collards: Cut the thickest part of the stem from each collard green by cutting vertically on either side of the stem into a V shape.
- Parboil Collards: In a large pot or skillet, bring 2 to 3 inches of water to a simmer. Working one at a time, drop each leaf into the water, letting it simmer for 10 seconds, or until it turns bright green and becomes pliable. Set on a towel to dry.
- Assemble: Cut the thickest part of the stem from each leaf. Spoon buffalo chickpea mixture onto the leaf, followed by sliced veggies and alfafa sprouts. Roll up like a burrito (see photos).