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
Method
- 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.
*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
Do you have the recipe for the buffalo sauce. Can’t wait to try.
Thanks
Hey Michele, the buffalo sauce I used in the recipe is linked on the recipe card, I did not make it from scratch, here it is
This is a new favorite recipe of mine. I am new to the plant-based diet and had never tried jackfruit before. I’m also certain I’d never made anything with collard greens 🙂 This recipe was SO delicious! The pleasant crunch when you bite into the wrap, the tangy & spicy chickpea spread…I definitely ate this up way faster than I should have!
I love jackfruit and use it often. However, I did not like the roasted jackfruit in these Collard Rainbow wraps. But I loved the rest of it and will make this recipe again without the jackfruit and possibly with a peanut sauce for dipping for a variation. Thanks for the idea!
Thank you so much for trying this recipe, Susie! I haven’t received that feedback on the jackfruit before, but the wraps would still be totally delicious if you made without. Great idea. Enjoy!