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
- Bell Pepper: I like to use red, but any color will do
- Red Cabbage
- 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
- 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 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
- 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!