Mediterranean Pesto Collard Wraps on a plate with vibrant green collard wraps.

Mediterranean Pesto Collard Wraps

These Mediterranean Pesto Collard Wraps are so fresh and delicious! They’ll make you feel good and will encourage you to keep eating healthy.

5 from 1 vote
Mediterranean Pesto Collard Wraps on a plate with vibrant green collard wraps.
Print Recipe

Mediterranean Pesto Collard Wraps

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Mediterranean
Servings: 10 wraps
Calories: 183kcal
Author: Gina Fontana


For the Hazelnut Pesto:

  • ¼ cup (29 g) toasted hazelnuts, chopped
  • cups (45 g) fresh basil leaves
  • 2 tablespoons (30 mL) olive oil
  • 2 tablespoons (30 mL) lemon juice
  • ¼ cup (15 g) fresh parsley
  • teaspoons (7.5 g) minced garlic
  • 2 tablespoons (12.5 g) Parmesan cheese or vegan Parmesan cheese (optional, but recommended)

For the Collard Wraps:

  • 1 cup (170 g) uncooked quinoa
  • ½ large eggplant , sliced
  • 2 medium zucchinis , sliced
  • 1 tablespoon (15 mL) olive oil
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste
  • 4-5 large collard greens
  • ½ cup (90 g) kalamata olives
  • 4 ounces (112 g) sun-dried tomatoes, sliced (jarred in oil, julienne cut for ease)
  • 5 dates , sliced/chopped


For the Hazelnut Pesto:

  • If you can't find already toasted hazelnuts, toast them in a skillet for about 5 minutes. Blend all pesto ingredients together in a food processor/blender until smooth.

For the Collard Wraps:

  • Preheat the oven to 400°F. Cook the quinoa according to the package directions. Cut the eggplant and zucchini, drizzle with olive oil, sprinkle with salt and pepper, and then roast them for 15-20 minutes.
  • While the veggies are roasting and the quinoa is cooking, wash and trim the collard greens, making sure to really thin out the stem running down the back without piercing through the leaf; this is essential for rolling. Blanch the collard greens in boiling water followed by ice water for 15 seconds each. I use two large skillets to do so. (This isn't a vital step, but I do recommend it to make the wrap more palatable and easier to digest.)
  • When the quinoa is done cooking, stir in the olives and sliced sun-dried tomatoes.
  • Dry the collard wraps well before rolling. Lay each wrap flat and fill them with the quinoa mixture, roasted veggies, sliced dates, and a large spoonful or two of pesto. Fold the sides over the filling, then roll the wrap away from you. Slice in half diagonally and serve.


Nutrition Facts
Mediterranean Pesto Collard Wraps
Amount Per Serving
Calories 183 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 158mg7%
Potassium 507mg14%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 4g4%
Protein 5g10%
Vitamin A 784IU16%
Vitamin C 25mg30%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Collard Greens Gina Fontana Mediterranean Olives Pesto Quinoa Sun Dried Tomatoes Wraps
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