Ingredients
- 8 large collard green leaves
- 1 avocado, thinly sliced
- 1 yellow mango, thinly sliced
- 1/2 english cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 cups romaine lettuce, coarsely chopped
- 1 cup cilantro, chopped
- 8 oz Miso Ginger Tempeh, (can sub for regular tempeh, if desired. Simply slice and marinate in 1/4 cup soy sauce, 1 tbsp miso paste, and 1 tbsp grated ginger for 20 minutes)
- 4 oz noodles of choice, cooked and cooled, I like to use vermicelli, soba, heart of palm, or shirataki noodles
Sesame Ginger Miso Sauce
- 3 tbsp tahini, make sure to select a runny tahini that is not bitter
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp white miso paste
- 1 tbsp ginger, peeled
- 1 lime, juiced
- 1 tbsp soy sauce, tamari, or coconut aminos
- 1 tbsp chili garlic sauce
- 2 tbsp water
- 1 tbsp sesame seeds
Method
- Cut broad stems off base of the collard leaves. Bring a large shallow pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds until they turn a vibrant shade of green and then use tongs to transfer immediately to an ice bath. Set aside to dry.
- Lay one leaf at a time on a clean, dry surface with spine parallel to you. Layer the toppings in the middle in the order listed. Fold in the sides and roll tightly away from you keeping the seam side down. Repeat. Slice in half with a sharp knife if desired.
- Make the dipping sauce by adding all ingredients except the sesame seeds to a high speed blender and blending until smooth and creamy. Stir in the sesame seeds and season to taste.
- Serve the 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.
One Response