These Tex Mex Veggie Burger Collard Wraps are the perfect healthy plant based meal – a fun “Tex Mex” lunch or even a healthy appetizer for your next fiesta. Vegan and gluten-free.

This post is sponsored by Dr. Praeger’s. I only partner with brands I trust and believe you’ll find value in. Thank you for supporting Fit Mitten Kitchen!

Um guys have you tried collard wraps yet?! If you’re answering “Yes of course.” well kudos to you. But this is my first time and I am a little obsessed! I had no idea how easy they were. I always avoided collard greens in the produce aisle because I wasn’t really sure what to do with them. I’ve had traditional “veganized” collard greens before (they were amazing, btw) but haven’t ventured into using them in the kitchen myself.

And I’ve always wanted to try collard wraps but it’s just one of those things that took me forever. But I am so glad I finally gave them a try because they’re awesome. I blanched mine which made them so much easier for rolling – highly recommend.

Tex Mex Veggie Burger Collard Wraps

We’re using Dr. Praeger’s Tex Mex Veggie Burgers for these collard wraps. Their veggies burgers are quite delicious and not gonna lie… love the convenience of them. 

At one point in my life –mainly during the obsessive healthy eating stage– I thought I was above the need for “convenient foods”. I thought eating frozen packaged meals or sides was cheating. I know, I know. 

But now that I am running my own business and get caught up in the day-to-day tasks (more than I’d like to admit!) I’m finding the power in convenient frozen foods – especially when they’re healthy options like Dr. Praeger’s. They have everything from veggie burgers, to healthy tater tots, bowls and kid-friendly stuff too. 

Be sure to check out my first recipe this year with Dr. Praeger’s here.

Instead of eating another egg sandwich for lunch or uh, cake because that was the recipe test of the day… I can go to the freezer and pull out something that is healthier and change up my routine. I find when I stick to the same foods day after day I get in a rut so it’s nice to be able to change it up.

Anyways! These Dr. Praeger’s Tex Mex Veggie Burger Collard Wraps were a fun way to incorporate the veggie burgers into something different and surprise my taste buds.

What You Need

• Dr. Praeger’s Tex Mex Veggie Burgers
• collard greens
• red bell pepper
• carrot
• red onion
• corn
• avocado
• lime

And really you can choose your favorite veggies if you see anything there you want to swap. 

This recipe is really simple – mostly just prep work with the veggies and collard greens. But I promise it’s worth it! These are so fun and a great way to change things up.

Meatless Monday for the win!

Vegan Tex Mex Veggie Burger Collard Wraps [gluten-free]

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• Author: Ashley
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 2-4

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Description

These Tex Mex Veggie Burger Collard Wraps are the perfect healthy plant based meal – a fun “Tex Mex” lunch or even a healthy appetizer for your next fiesta. Vegan and gluten-free.

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Ingredients

• 4 Dr. Praeger’s Tex Mex Veggie Burgers
• Large bowl of ice water
• 4 large collard greens, stems cut and trimmed flat
• 1/2 red bell pepper, thinly sliced
• 1 ear sweet corn, boiled (or 1/2 cup yellow corn)
• 1/2 small red onion, diced
• 1 medium carrot, peeled or shredded
• 2 small avocados
• 1 lime
• 1/4 tsp garlic salt

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Instructions

1.  Cook Tex Mex Veggie Burgers according to package instructions. Set aside when done. Allow to cool and cut into 1/2″ strips.
2. Meanwhile, prep collard greens: Fill a large bowl with ice water and set aside. Fill a large deep skillet or large pot with water and bring to boil; reduce water to simmer.  One at a time, add collard green leaf to pot and simmer for 30 seconds. Use tongs to remove and immediately place in ice water bath. Gently remove from ice water and place on flat surface, using towel to dry. Continue this process until all collard greens are blanched. (Tip: you can do more than four collard leafs and safe the rest of the greens for more wraps later.)
3. Prep the veggies: thinly slice red bell peppers, dice onions, cut corn off cob, peel carrot and make simple guacamole by mashing avocado with juice of lime and add 1/4 tsp garlic salt.
4. Assemble the collard wraps: lay blanched collard green on flat surface. Scoop about 2 tablespoons guacamole onto middle of leaf, spreading evenly into middle of leaf (don’t spread to edges). Layer on bell pepper slices, carrot peels, diced onion and corn. Top with strips of veggie burger (about 1 full burger per wrap). Fold ends of wrap first before rolling up placing seam down. Continue with the rest of the wraps.
5. Cut wraps in half with large sharp knife. Enjoy!