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
Method
- 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!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
6 Responses
I made these yesterday for friends and they were very good. The peanut sauce was especially wonderful. Thank you for a beautiful cookbook.
So glad you enjoyed the rainbow wraps and peanut sauce! Honored to be a part of your table with your friends 🙂