Spicy Pepper, Buckwheat & Lentil Collard Wrap

You can make this protein- and nutrient-rich wrap with a sprouted grain tortilla or with steamed or raw collard greens (gluten-free). You can also take the filling and add it to a giant bowl of mixed greens, sprouts and use the Three Pepper Sauce as a dressing. Make it however you like—all ways are delish.


Makes: 3-4 servings
Takes: 30 minutes

Chef’s knife
Large pot
Steamer or metal strainer
Medium pot or
Glass casserole dish
Blender (or food processor)

Try to buy everything organic. Here’s why.
3-4 collard green leaves or
3-4 sprouted grain tortillas
Fresh chopped cilantro leaves (optional)
Mixed greens or sprouts (optional, make your own)

Wrap Filling
1/2 cup dry, hulled buckwheat groats
1/2 cup dry quinoa
1/2 cup dry lentils
1/2 cup dry chickpeas
1 red pepper, seeded, ribs removed and diced
1 small yellow onion, diced (here’s a tip)
1 tsp cold-pressed, virgin coconut oil
4-5 cloves garlic, minced
1 sweet potato, peeled and diced
1/4 tsp fine ground sea salt
Fresh ground black pepper to taste

Spicy Pepper Sauce
1 tbsp fresh lemon juice (here’s a tip)
1/2 tsp fine ground sea salt
1/4 tsp fresh ground black pepper
1 dried ají pepper*, seeds removed
1 dried chipotle pepper*, seeds removed
1/2 cup pure water

*You can substitute only ají or only chipotle peppers. Use extra ají peppers for Canary Bean, Beluga Lentil and Kale Bowl and extra chipotle peppers for Red Quinoa Tacos with Ancho Chipotle Sauce.


Let’s get started.
Soak your quinoa, buckwheat, chickpeas and lentils overnight and cook according to the instructions in this post and this post. You can prepare these ingredients a few days ahead of time if you like. Just store in an airtight container in the fridge until ready to use.

Peel and dice your sweet potato. Using a steamer or a strainer nestled on top of a pot with boiling water, steam potatoes for 20 minutes until soft, but not mushy. If you don’t have a steamer or strainer, simply place your diced potatoes into a glass casserole dish with 1/4 cup pure water and roast at 350F for 30 minutes, or until easily pierced with a knife.

While potato steams/roasts, add coconut oil, onions and red pepper to a large pot and heat to medium. Cook over medium heat, stirring occasionally, for 7 minutes. Add garlic and cook an additional 3 minutes. Take half of that mixture and place in the blender for sauce.

Once all other filling ingredients are prepared, add to the large pot. Stir well and season to taste. Keep warm over low heat until you are ready to make your wrap.

Place all pepper sauce ingredients in the blender and mix until smooth.

If you are using collards to house your wrap, you can use the entire leaf, or half. You can also use it raw or steamed.

I’m not a fan of the stem, so I cut it out.

Then I steam leaves for 1-2 minutes, just enough to soften.

Then I use a half, or the whole leaf (just overlap the cut in a whole leaf about 1″ to avoid filling spillage). Place some filling at the end of the leaf. Add some pepper sauce, fresh cilantro and sprouts and/or mixed greens if you like. Leave about 1-2″ on the left and right.

Fold side edges first, then roll up lengthwise.


Store in an airtight glass container in the fridge. Always reheat on the stove top. No microwave.


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