Whole30 Avocado Veggie Wrap
Brighten up your meal plan with this Whole30 Avocado Veggie Wrap—a no-cook, plant-based recipe that’s as nourishing as it is delicious! Packed with crisp cucumbers, vibrant red bell peppers, crunchy carrots, shredded purple cabbage, and fresh herbs like cilantro and green onions, these wraps are a colorful medley of textures and flavors. The creamy avocado spread, seasoned simply with lemon juice and a pinch of sea salt, adds a luscious, satisfying bite, while sturdy collard green leaves serve as nutrient-dense, grain-free wraps. Perfect for a quick lunch or light dinner, this wholesome recipe is gluten-free, dairy-free, and entirely Whole30-compliant. Plus, they’re ready in just 20 minutes—ideal for busy days or when you need a fresh, flavor-packed meal in a pinch!
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Recipe Information
Ingredients
- 4 large collard green leaves
- 1 large ripe avocado
- 1 tablespoon lemon juice
- 0.5 teaspoon sea salt
- 1 small cucumber
- 1 small red bell pepper
- 1 small carrot
- 0.5 cup purple cabbage
- 0.25 cup cilantro
- 2 stalks green onions
Instructions
Start by preparing the veggies: peel the cucumber and cut it into thin strips. Core and slice the red bell pepper into long strips. Peel the carrot and cut it into matchsticks. Finely shred the purple cabbage and chop the cilantro and green onions.
Rinse and pat dry the collard green leaves. Carefully cut away the thickest part of the stem, being careful not to tear the leaf itself.
In a small bowl, mash the avocado with a fork until smooth. Stir in the lemon juice and sea salt to taste.
Lay each collard green leaf flat on a clean surface. Spread about 1/4 of the mashed avocado mixture onto the middle of each leaf.
Layer the prepared vegetables evenly onto each leaf: start with the cucumber, then add bell pepper, carrot, purple cabbage, cilantro, and green onions.
Carefully fold over the sides of the collard leaf toward the center, then roll it up tightly from the bottom to form a wrap. If necessary, secure with a toothpick.
Cut each wrap in half crosswise and serve immediately.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 10.6 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
