Vegan/Gluten-Free Nori and Collard Wraps

Nori and collard wraps are incredibly easy to make, you just have to put in the effort! With added protein, they’re filling, nutritious, and easy to pack for lunch or roadtrips. I love how versatile they are because if I’m packing them for trips, I can appease just about anyone who isn’t opposed to vegetables.My mother is gluten-free, I’m vegan, and two of my sisters are lactose intolerant and allergic to corn, so these work for my entire family! I’ve adapted my recipe from Alicia Silverstone’s Toasted Nori Burritos, which I love! You can find her recipe in The Kind Diet, the book that convinced me to go vegan! Here’s my modified version, which makes 20 small wraps.


  • Grain (brown rice, quinoa, millet, etc.)
  • Protein (tofu, seitan, beans)
  • 4 Carrots
  • 4 Radishes
  • Herbs (optional)
  • Soy sauce
  • 10 sheets of toasted nori
  • 10 large collard leaves
  • Toothpicks


  1. While cooking your grain, prepare the rest of the ingredients. Beans are ready to go out of the can or pot, but slice tofu or seitan into bite-sized pieces.
  2. Set a pot of water to boil and prepare a large bowl of ice water.
  3. Wash the collards and cut out the stem so that you’re left with two large halves.
  4. Blanching is a simple process, but it’s easy to mess up if you aren’t paying attention. Submerge two leaves at a time in the boiling water for 10-15 seconds. Remove them, submerge them in ice water, and put them aside for later use.
  5. Julienne the carrots and slice the radish as thinly as you can. If you’re using herbs, chop them finely and set aside.
  6. When the grain is finished, wet your hand generously and pat them over a square piece of nori until it’s pliable.
  7. Fill the nori and collards with about ¼ a cup of rice and desired amount of veggies and protein. Top off with a few drops of soy sauce and wrap!
  8. Note: the nori will stick together pretty well if you roll it burrito style, but the toothpicks are necessary for the collards, which will fall all over the place.

If you’re feeling adventurous, pair them with some sweet chili or peanut sauce for lunch or a snack! If you have a soy sensitivity or allergy, feel free to nix the soy sauce and use another type of sauce instead. My family gobbled down all the wraps, so I’ll be sure to post a picture of them in their delicious glory ASAP!


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