Rainbow Wraps – Our rainbow wraps with dipping sauce are a filling and nutritious midday snack, appetizer, or light lunch. Plus, it’s gluten-free, dairy-free, and nut-free!
WHAT YOU NEED TO MAKE THIS RECIPE
- Collard Leaves: Use collard green leaves to create a sushi-like wrap for the vegetables.
- Carrots: Add color and crunch by including carrots.
- Celery: I love celery in the rainbow wraps for more textural variation.
- Cabbage: Purple cabbage adds beautiful color, but use what you have.
- Sweet Peppers: I prefer the taste of sweet peppers, but bell peppers are a great alternative.
- Sunflower Sauce: My recipe for sunflower sauce is a combination of natural sunflower butter, Tamari, chili oil, rice wine vinegar, lime juice, ginger paste, garlic, brown monk fruit, and water to achieve the right consistency.
SUBSTITUTIONS AND VARIATIONS
These rainbow wraps are delicious the way they are, but they’re also a great way to use vegetables in your fridge and achieve your macros and nutrients for the day. Here are some suggestions for what to include:
- Butter Bean Hummus, Sweet Potato Hummus, Tzatziki
- Quinoa, Rice, Rice Paper
- Cucumber, Broccoli Sprouts, Avocado, Beets, Watercress
HOW TO MAKE RAINBOW WRAPS
The full recipe with measurements is in the recipe card below.
Remove the collard green stems and cut the leaves in half. Then, bring water to a boil in a saute pan. Blanch the leaves for 20 seconds, and set them aside.
Cut the carrots, celery, cabbage, and sweet peppers into matchsticks.
Now it’s time to assemble the wraps. Add a small portion of each vegetable to a collard green leaf.
Then, roll it into a cylinder-shape.
Cut off the end of the roll-up and set it aside.
Combine the ingredients for the sunflower sauce in a small bowl, and whisk to combine. Serve the rainbow wraps on a plate with the sunflower sauce.
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FREQUENTLY ASKED QUESTIONS
How do you keep the rainbow wraps together?
Tightly wrap the vegetables in large collard green leaves; this seems to do the trick! In my experience, collard greens are strong enough to keep the wraps together. If you’re concerned about them coming apart, add a thin layer of hummus before including the vegetables to maintain the structure.
Can I make the rainbow wraps ahead of time?
If you’re meal-prepping or planning a big get-together, make the wraps up to two days in advance and store them in the fridge until you’re ready to serve them.
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- 4 large collard leaves, stems removed and cut in half
- 3 medium carrots, matchstick
- 3 medium celery stalks, matchstick
- ¼ head purple cabbage, matchstick
- 6 sweet peppers, matchstick
- Remove the collard green stems and cut the leaves in half. Then, bring water to a boil in a saute pan. Blanch the leaves for 20 seconds, and set them aside.
- Cut the carrots, celery, cabbage, and sweet peppers into matchsticks.
- Now it's time to assemble the wraps. Add a small portion of each vegetable to a collard green leaf, then roll it into a cylinder-shape. Cut off the end of the roll-up and set it aside.
- Combine the ingredients for the sunflower sauce in a small bowl, and whisk to combine. Serve the rainbow wraps on a plate with the sunflower sauce.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.