3 Green Leafy Vegetable wraps on a plate
  • Easy
  • 15 Minutes
  • Serves 6

Nutrition Per Serving

  • Calories: 304 Cal
  • Fat: 8.8g (1.5g Saturated Fat)
  • Carbohydrates: 50.8g
  • Fiber: 8.4g
  • Sugar: 4.5g
  • Protein: 8.8g

Print Recipe


  • Click here for our Roasted Garlic, Lemon, Parsley, and Tahini Sauce.


  • 1 1/2 Cups leftover cooked Grain such as Brown Rice, heated and cooled to room temperature
  • 12 each Swiss Chard or Collard Greens, the bottom ribs removed
  • 1 Red Bell Pepper, cut into thin strips
  • 1 Cup sliced Red Cabbage
  • 1/2 Cup grated Carrot
  • 1 each Avocado, cut into 12 strips
  • 1/2 sliced Red Onion
  • 1/4 Cups Chopped Cilantro or Basil
  • 1 Cup Sprouts
  • 1 Cup VEBA Roasted Garlic Lemon Parsley Tahini Sauce (recipe in Notes)


  1. Fill a large bowl with 1/2 ice and 1/2 water. Fill a large pot with water and bring it to a boil. Cook the chard or collard leaves for 20-30 seconds and drop into the ice water. Cool for about a minute and transfer to a baking sheet lined with a dish towel and pat dry.
  2. On the bottom third of each leaf; spread 2 Tbsp. of the cooked grains; leaving a little room on either side. Place a little of each vegetable on top of the grain. Roll one flip upward, then tuck in the sides and continue rolling as you would if rolling a burrito or eggroll. Repeat with all of the leaves.
  3. Serve with VEBA Roasted Garlic Lemon Parsley Tahini Sauce (recipe in Notes).