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 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!

Vegan Spinach Artichoke Dip

 

 


Everything you love about cheesy spinach artichoke dip, without the guilt, animal products, and grease!

Everything you love about cheesy spinach artichoke dip, without the guilt, animal products, and grease!

This creamy flavorful dip packs in alllllll the goodness of your favorite cheesy spinach artichoke dip 😋 but is TOTALLY plant-based and WAY healthier. 👌🏼 It’s also LOADED with protein making it a perfect nutritious balanced snack! 😋 I love having it with fresh veggies, but for an even tastier savory treat it’s delicious on gluten free crackers or @sietefoods grain free cassava chips!

Ingredients:

• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 can artichokes, drained and chopped
• Salt and pepper
• 1 tbsp @bragglivefoodproducts nutritional yeast
• 1 can canellini beans, rinsed and drained
• 1 tbsp @foragerproject cashew half and half
• 1 tbsp @followyourheart vegannaise
• 1 tsp evoo
• 1/2 tsp lemon juice
• 1/4 c fresh parsley, finely chopped
• Garlic powder (optional)

Instructions:

1. Heat 1 tsp EVOO in a cast iron skillet over medium heat.
2. Add in minced garlic, artichokes, and spinach. Saute until spinach has wilted. Season with salt and pepper and nutritional yeast.
3. In a blender, puree beans, cashew cream, vegannaise, evoo, and lemon juice until smooth.
4. Transfer to bowl and combine with sautéed veggies. Stir in parsley and season to taste – if you’re a garlic lover add an extra pinch!
5. Can be served hot or cold (I love it hot!) with veggies, pitas, or crackers!

Buffalo Chickpea Dip


A vegan take on the classic Buffalo Chicken Dip! Way more delicious and just as satisfying.

A vegan take on the classic Buffalo Chicken Dip! Way more delicious and just as satisfying.

YOU GUYS THIS DIP!!! 🙌🏼 It is seriously sooo good, like woke-up-the-morning-after-our-party-craving-it-at-7-am-good! 🤣 I think out of everyone at our NYE party only TWO were vegan.. BUT EVERY SINGLE ONE OF THEM L O V E D THIS DIP! 😍 It is definitely worth making the next time you need an app for a party, OR just make it for yourself! 🤗 It’s delicious on veggies and super tasty on gluten free crackers! Check out the recipe deets below! ⬇️

Ingredients:

• 1/2 can @goyafoods chickpeas, pureed
• 1/2 can @goyafoods chickpeas, roughly mashed
• 2 tbsp @followyourheart vegannaise
• 3 oz @miyokoscreamery cream cheese
• 1/2 red bell pepper, finely chopped
• 1 green onion, finely chopped
• 2 TBSP parsley, finely chopped
• 1/3 C @thenewprimal buffalo sauce
• 1/2 tsp garlic powder
• Dash of cayenne pepper (optional)

Instructions:

1. Add all ingredients to a mixing bowl! You COULD just puree all of the chickpeas OR just roughly mash all of the chickpeas but the contrast gave it a really nice texture. Stir to combine.
2. Serve with sliced veggies or gluten free crackers!

Zhoug

 

 


Zhoug, Zhug, sahawiq or bisbas is a hot sauce originating in the Yemeni cuisine. In other countries in the Arabian Peninsula it is also called daqqus

Zhoug, Zhug, sahawiq or bisbas is a hot sauce originating in the Yemeni cuisine. In other countries in the Arabian Peninsula it is also called daqqus

PEACE LOVE & ZHOUG ✌🏼 This is one of my absolute favorite dips! I usually buy it pre-made at Trader Joe’s, but TJ’s is pretty far away for me so I decided to try and make it from scratch! 🤗 If you’re near a Trader Joe’s – go buy Zhoug immediately. If you’re NOT or prefer to make stuff from scratch, this recipe is JUST as delicious and SUPER easy! 👏🏼 Check out the details below! ⬇️

Ingredients:

• 1 bunch of cilantro
• 1 bunch of parsley
• 1 jalapeño
• zest and juice of 1 lemon
• 2 garlic cloves
• 1/2 tsp ground cardamom
• 1/2 tsp cumin
• drizzle of sriracha
• 2 TBSP EVOO

Instructions:

1. Combine all ingredients in a @vitamix and blend until smooth!
2. Serve with fresh veggies, eat on crusty bread, spread it on toast, dip crackers in it, drizzle on tofu scramble, toss with pasta, EAT WITH A SPOON! 🤷🏻‍♀️🤣 But really, it’s delish so don’t be ashamed when you want to eat it on absolutely everything. 🤗