Recipes|Featured Main
Rainbow Collard Wraps
Difficulty Level: Easy
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Prep Time:15 Minutes
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Yield:4 Servings
Ingredients
- 4 large collard leaves, stems removed
- 1 cup spread of choice (hummus, kale feta dip, guacamole, etc.)
- 1 cup cooked grain (quinoa, rice, farro, etc.)
- 1 cup thinly sliced carrots
- 1 cup thinly sliced red or yellow bell pepper
- 1 cup thinly sliced cucumber
- 1 cup shredded red cabbage
- Dipping sauce (peanut, tzatziki, pesto mayo, tahini sauce, etc.)
- 4 large collard leaves, stems removed
- 236.59ml spread of choice (hummus, kale feta dip, guacamole, etc.)
- 236.59ml cooked grain (quinoa, rice, farro, etc.)
- 236.59ml thinly sliced carrots
- 236.59ml thinly sliced red or yellow bell pepper
- 236.59ml thinly sliced cucumber
- 236.59ml shredded red cabbage
- Dipping sauce (peanut, tzatziki, pesto mayo, tahini sauce, etc.)
Eating a variety of vegetables has never been so fun! These wraps are packed with a rainbow’s worth of nutrients and flavor, and the best part is you don’t even need a fork!
Preparation
STEP 1
After you have trimmed and removed the stem from your collard leaves you can either keep them raw or for a softer texture quickly dip them in boiling water.
STEP 2
Build wraps by dividing and adding your spread of choice, cooked grains, carrots, bell peppers, cucumbers, and cabbage to each leaf.
STEP 3
Roll wraps like you would a burrito. Slice down the middle and serve with a generous amount of dipping sauce. Enjoy!
Options
Micro greens, sliced apple, avocado, sauerkraut, kimchi, or sliced baked tofu are all excellent additions.
If the collard leaf isn't for you try this recipe using a tortilla, softened rice paper, Gem wraps or an ancient grain or legume-based wrap.