Collard Green Veggie Wrap + Spicy Aioli

Want an easy, veggie packed lunch that doesn’t disappoint on flavor? You’ll love these Collard Green Veggie Wrap + Spicy Aioli! They’re vegan + gluten free!

Prep: 10Cook: 10Total: 20
Servings: 4 1x



  • 3/4 cup unsalted cashews
  • 2 cloves garlic
  • 1/2 lemon, juiced
  • 1/4 cup water + 2 tablespoons of water
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon salt


  • 4 collard green leaves
  • 1 large sweet potato, cubed
  • 1 tablespoon coconut oil for frying
  • 1 cup purple cabbage, coarsely chopped
  • 1/4 cup pistachios
  • 1/4 cup dried cranberries


  1. Place all aioli ingredients in the food processor.
  2. Blend for 30 seconds.
  3. Scrape down the sides using a rubber spatula. Continue to process for about 3 minutes.
  4. Sauté the sweet potato in the coconut oil over medium heat.
  5. Cook for about five minutes, until soft and golden brown.
  6. Cut off the thick bottom stem of the collard green leaf.
  7. Spread aioli over the center of the collard leaf.
  8. Place cabbage, pistachios, dried canberries and sweet potato on top.
  9. Fold in each side of the leaf, holding tight as you progress on each side. Secure each end with a toothpick.
  10. Gently slide a knife down the center of the wrap to cut in half.

Nutrition Info:

  • Serving Size: 4
© The Toasted Pine Nut