Rainbow collard wrap

Rainbow Collard Wraps with Peanut Sauce

Have you tried rainbow collard wraps? This delicious vegan meal is filled with fresh veggies, creamy avocado, and crispy tofu. Complete the meal with a perfectly sweet, perfectly salty, oil-free, vegan peanut sauce for dipping and this recipe is SURE to please. These wraps are also amazing for meal prep and actually almost taste BETTER day two. The fresh veggies are incredibly nutrient rich, the tofu provides an abundance of plant protein, and the collard greens are an amazing low carb alternative to tortillas! If you’re trying to spice things up in the kitchen with fun plant based options – add this to your menu for an amazing meatless meal. 

What You Will Need to Make Rainbow Collard Wraps:

  • Fresh Collard Greens: Look for extremely large collard leaves (bigger than your head, for reference) that have few holes or tears
  • Lettuce: Romaine, iceberg, or butter lettuce will be perfect to add some extra crunch
  • Carrots
  • Bell Pepper: I like to use red, but any color will do
  • Red Cabbage
  • Cucumber
  • Vermicelli-Style Noodles: Rice noodles, shirataki noodles, or heart of palm noodles are great options
  • Peanut Butter or Powdered Peanut Butter: I usually use powdered because its a lower calorie, lower fat option and I can better control the saltiness and texture of the sauce
  • Limes
  • Rice Vinegar
  • Chili Garlic Sauce: Gochujang or Sriracha are both great
  • Maple Syrup: Option to substitute with any sweetener of your choice
  • Coconut Aminos: Option to substitute with soy sauce, tamari, or liquid aminos
  • Chopped Peanuts

Where You Can Find Collard Wraps:

Almost every grocery store will have this hearty green right in the produce section. I find it right next to the kale and mustard greens at the Whole Foods I go to.

Other Varieties of Filling For These Wraps:

The opportunities for what you can put in collard wraps are truly endless, but if you loved this recipe, be sure to check out my Buffalo Chickpea Collard Wraps.

Rainbow collard wrap

Rainbow Collard Wraps with Thai Peanut Sauce

Crisp and tender collard leaves packed with fresh veggies, creamy avocado, and crispy tofu paired with a sweet and savory Thai peanut sauce.
Prep Time: 30 minutes
Course: Appetizer, Dinner, lunch
Cuisine: American, Asian
Keyword: collard wraps, rainbow wraps, thai peanut sauce, veggie wraps
Servings: 4
Author: jackfruitfulkitchen

Ingredients

Rainbow Collard Wraps

  • 6-8 large collard green leaves look for leaves larger than your face with very few holes/tears
  • 2 C chopped romaine
  • 2 carrots julienne peeled
  • 1 red bell pepper thinly sliced
  • 1 yellow mango sliced
  • 1 avocado sliced
  • 1 C red cabbage finely chopped
  • 1/2 english cucumber thinly sliced
  • 1/2 C cilantro chopped
  • 1 C noodles of choice cooked and cooled (I like to use shirataki, hearts of palm, or vermicelli rice noodles)

Thai Peanut Sauce

  • 1/4 C water
  • 1/4 C powdered peanut butter (can substitute for regular peanut butter if desired. If using regular peanut butter, reduce water to 1/8 C)
  • 1/4 C lime juice
  • 2 tbsp rice vinegar
  • 2 tbsp chili garlic sauce
  • 1 tbsp maple syrup
  • 1 tbsp coconut aminos
  • 2 tbsp peanuts, chopped

Instructions

  • Cut broad stems off base of leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
  • Lay one leaf with spine horizontal on a clean, dry surface. Layer toppings in the middle – I like to start with avocado and mango and end with lettuce. Fold in sides and roll tightly away from you keeping the seam side down. Repeat.
  • Make dipping sauce by adding all ingredients to a bowl and whisking with a fork. Season to taste.
  • Serve wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
Tried this recipe?Let us know how it was!

Vegan Spinach Artichoke Pizza on Two Ingredient Gluten Free Crust

Weekends are meant for pizza parties (even if thats a personal party for one) and this two-ingredient, super simple, plant-based, gluten-free crust makes those pizza parties easier and healthier than ever. To sweeten the pot even more, chances are you already have both of the ingredients you need! This delicious crust is made with 1. Oat flour (or any flour of choice) and 2. plant-based yogurt! Optional (and recommended) to add a pinch of salt, garlic powder, and parsley, but with or without you’re in for a treat with this delightfully simple crust. Top as you choose or follow the directions below for the dreamiest creamiest spinach artichoke pizza you’ve ever had! And of course, it’s totally vegan. Enjoy!

This entire pizza clocks in at right about 550 calories, so you can enjoy guilt-free for that Friday night party of one 😉 but served with a salad it makes the perfect dinner for two! The cashew alfredo cream sauce is also delightful on pasta or roasted veggies, so double the recipe and save for a dinner later in the week!

Vegan Spinach Artichoke Pizza on Two Ingredient Gluten Free Crust

A quick and easy made from scratch plant based gluten free pizza crust with toppings inspired by everyone's favorite dip – spinach artichoke!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner
Cuisine: American, Italian, Mediterranean
Keyword: gluten free pizza, pizza, spinach artichoke, spinach artichoke pizza, two ingredient pizza, vegan pizza
Servings: 2
Author: jackfruitfulkitchen

Equipment

  • Cast Iron Skillet
  • Oven

Ingredients

Two Ingredient Pizza Crust

  • 1/2 C gluten free oat flour or gluten free all purpose
  • 1/2 C plain, unsweetened vegan greek yogurt almond milk, cashew milk, or coconut milk base
  • 1/2 tsp garlic powder and parsley optional
  • pinch of salt

Cashew Alfredo Pizza Sauce

  • 3 TBSP raw cashews
  • 2 TBSP plain, unsweetened plant milk or water
  • 1 TBSP nutritional yeast
  • 1 tsp white miso paste
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp lemon zest

Toppings

  • 1 C Spinach
  • 3 cremini mushrooms, sliced
  • 4 artichoke hearts, halved
  • 1 tsp capers
  • 2 TBSP almond milk vegan ricotta
  • 1/2 C arugula
  • lemon zest

Instructions

  • Preheat oven to 425.
  • Add ingredients for crust to a bowl and mix with a fork until combined. If dough is too dry, add 1 TBSP plant milk or water. If dough is too wet, add a sprinkle of additional flour. Roll into a ball and place on top of a piece of parchment paper. Flatten into a symmetrical disk shape. Top with a second sheet of parchment paper and use a rolling pin (or wine bottle!) to roll out your crust 1/8" thick.
  • Add ingredients for sauce to a blender and purée until smooth and creamy. Season to taste.
  • Heat a small amount of olive oil in a cast iron skillet and sauté mushrooms over high heat until golden brown. Add in spinach and sauté until wilted. Set aside and wipe out skillet.
  • Add a small amount of oil to the skillet again and heat over medium low heat. Carefully flip the crust from the parchment paper into the skillet and cook for 3-4 minutes. Once stable, flip the crust using a large spatula.
  • Spread an even layer of cashew alfredo sauce on to crust and top with sautéed spinach, mushrooms, artichokes, and capers. Transfer to oven and bake for 10 minutes.
  • Remove from oven and top with arugula, ricotta and lemon zest.
Tried this recipe?Let us know how it was!

Vegan Buffalo “Chicken” Rainbow Wraps

Have you tried jackfruit? What about rainbow collard wraps? Wrap up the day with two FIRSTS and make these DELICIOUSLY healthy wraps – full of roasted buffalo jackfruit, crisp veggies, creamy avocado, and tahini smashed chickpeas. Complete the meal with a spicy vegan ranch for dipping and this recipe is SURE to please. These wraps are also amazing for meal prep and actually almost taste BETTER day two. The fresh veggies are incredibly nutrient rich, the jackfruit is a perfect substitute for shredded Buffalo chicken, the smashed chickpeas are full of protein and fiber, and the collard greens are an amazing low carb alternative to tortillas! If you’re trying to spice things up in the kitchen with fun plant based options – add this to your menu for an amazing meatless meal. 

Vegan Buffalo “Chicken” Rainbow Wraps

Tender collard leaves filled with roasted buffalo jackfruit and vibrant veggies! Jackfruit makes the perfect vegan chicken substitute.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American
Keyword: collard wraps, rainbow wraps, vegan buffalo chicken, vegan dinner, veggie wraps
Servings: 2
Author: jackfruitfulkitchen

Equipment

  • Large Saucepan
  • Baking Sheet

Ingredients

Buffalo "Chicken" Rainbow Wraps

  • 8 large collard leaves make sure you select very large collard leaves – bigger than your face, with very few holes/tears
  • 14 oz canned young green jackfruit, rinsed and drained make sure to buy young jackfruit, not ripe jackfruit
  • 1/3 C buffalo sauce
  • 1/2 tsp paprika
  • 1/2 tsp garlic
  • 1/2 tsp onion powder
  • 1 C red cabbage, finely chopped
  • 1 red bell pepper, thinly sliced
  • 1 firm avocado, sliced
  • 2 carrots, julienned
  • 2 C lettuce, chopped
  • 1/2 bunch cilantro, chopped

Tahini Smashed Chickpeas

  • 14 oz canned chickpeas, drained
  • 2 TBSP tahini
  • 1 TBSP buffalo sauce
  • 1/2 lemon, juiced
  • 1/2 tsp paprika
  • 1/2 tsp salt and pepper
  • 1/2 tsp garlic powder

To Serve

  • Spicy Vegan Ranch
  • Buffalo Sauce

Instructions

  • Use your fingers to pull apart and shred the jackfruit and place in a bowl. Season with Buffalo sauce and spices and mix well. Spread on parchment lined baking sheet and roast in a 400 degree oven for 15-20 minutes. Remove and drizzle with extra Buffalo sauce.
  • Cut broad stems off the base of the collard leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
  • Add all ingredients for smashed chickpeas to a bowl and use a fork to mash and combine. Should be a chunky texture. Season to taste.
  • Lay one leaf with the spine parallel to you on a clean, dry surface. Layer toppings in the middle – I like to start with chickpeas, followed by avocado, peppers and cabbage, and ending with the jackfruit and fluffy greens. Fold in sides first and then the side closest to you, rolling tightly away from you ending with the seam side down.
  • Serve wraps chilled with vegan ranch and buffalo sauce.
Tried this recipe?Let us know how it was!