Fricassee Chickpea & Cauliflower Collard Wraps

Fricassee Chickpea & Cauliflower Collard Wraps

Prep Time 40 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Caribbean
Servings 10


  • 1 16 oz bag frozen cauliflower thawed
  • 1 15 oz can chickpeas drained and rinsed
  • 10 large collard green leaves
  • 1 medium yellow onion diced
  • 3-5 cloves garlic minced
  • 2 scallions thinly sliced
  • 2 tbsp ketchup
  • 2 tsp smoked paprika
  • 2 tsp tamari sauce soy sauce or liquid aminos will work as well
  • 2 tbsp agave nectar brown sugar or maple syrup will work as well
  • 2 tsp vegan chicken boullion we use Jada Chicken Salt
  • 2 tsp dried thyme
  • 1 tsp dried oregano
  • 1/4 cup water or vegetable broth


  • Heat a large saute pan over medium high heat. Add water or broth and bring to a strong simmer. Add garlic, onions, and scallions and saute for about 5 minutes until fragrant.
  • Add all spices, sauces, and sweeteners to the pan. Mix until well combined and simmering.
  • Add chickpeas and cauliflower to the pan. Stir until well coated with the fricassee sauce. Reduce to medium-low heat and cook for about 15 minutes.
  • Remove lid and increase heat to medium-high. Saute for about another five minutes until liquids in the pan have reduce by half. Turn off heat and set aside.
  • Thoroughly wash collard green leaves with water and cut stems from the bottoms of the leaves. Place leaves in a large dish. Bring about 6 cups of water to a boil. Carefully ladle the hot water into the dish until the leaves are completely covered. Allow to soak for about a minute until leaves are bright green and pliable. Drain and rinse the collard greens in cold water immediately and lay on clean tea towels to dry.
  • To assemble the wraps, lay one collard green leaf on a plate. Spoon about ⅓ cup of Fricassee Chickpeas and Cauliflower into the center. You can also add a variety of fillings like shredded cabbage, quinoa & beans, roasted plantains, or roasted sweet potatoes. Fold the base and tip of the collard green in towards the center - they should overlap the filling by 1-2 inches on either side.  Take the long end of the wrap and roll it like a burrito. When you are finished rolling, place the wrap seam-side-down on the plate.
  • This dish can be served immediately or made in advance and served chilled.


You can learn more about Jada Chicken Salt HERE.
Keyword vegan recipe
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10 Comments on “Fricassee Chickpea & Cauliflower Collard Wraps”

  1. I LOVE THIS!!!! Can’t wait to try. I’ve used lettuce as wraps, but never thought about collards, which I love. Can’t wait to try this. Thank you.

  2. Chickpeas and Cauliflower are my fave ingredients to use! I love that you’ve made a wrap using collard greens! This looks and sounds delicious!

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