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.

Course Appetizer, Dinner, lunch

Cuisine American, Asian

Keyword collard wraps, rainbow wraps, thai peanut sauce, veggie wraps

Prep Time 30

Total Time 30

Servings servings

Calories 285kcal

6-8 large collard green leaves look for leaves larger than your face with very few holes/tears
2 cup romaine chopped
2 carrots julienne peeled
1 red bell pepper thinly sliced
1 yellow mango sliced
1 avocado sliced
1 cup red cabbage finely chopped
½ English cucumber thinly sliced
½ cup cilantro chopped
1 cup cooked and cooled vermicelli noodles or any noodle of choice

¼ cup water
¼ cup powdered peanut butter regular peanut butter will also work, if using reduce water to 1/8 cup
¼ cup 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!