Skip to Content

Rainbow Wraps

Fresh rainbow wraps with crunchy vegetables and peanut dipping sauce are a filling and nutritious snack, appetizer, or light lunch. Plus, they are gluten-free and dairy-free!

And for all you vegetable lovers, try my vegetable crudite!

Rainbow wraps on a plate.
Ingredients for rainbow wraps.

Ingredients You’ll Need

  • Collard Leaves: Use collard greens to create a sushi-like wrap for the fresh vegetables. Substitute with Swiss chard, romaine lettuce, butter lettuce, or rice paper.
  • Rainbow Vegetables: Add color to the rainbow wraps with carrots, celery, red cabbage (green or Napa cabbage work), and sweet or bell peppers.
  • Sauce: The creamy peanut sauce combines peanut butter, soy sauce, chili oilrice vinegar, fresh lime juice (lemon juice), ginger paste, garlic, and monk fruit. Use water, as needed, to get the right consistency. 

Additions and Substitutions

  • Experiment with vegetables by including cucumber, broccoli sprouts, micro greens, avocado slices, beets, or watercress.
  • Roll the vegetables in a flour tortilla or rice paper wrap, and use a low-carb tortilla or spinach protein wrap for another low-carb option. 
  • Include sushi rice or quinoa if you want something more filling.
  • Stir sesame seeds or sunflower seeds into the sauce for textural variation.

How to Make Rainbow Wraps

The full recipe with measurements is in the recipe card below.

Step 1: Remove the collard green stems and cut the leaves in half. Bring water to a boil in a saute pan. Blanch the leaves for 20 seconds and set them on paper towels.

A trimmed collard green leaf.

Step 2: Meanwhile, use a sharp knife to julienne the carrots, celery, cabbage, and sweet peppers by cutting them into matchsticks.

Julienne vegetables on a plate.

Step 3: Assemble the wraps by adding a small portion of each vegetable to a collard green leaf and rolling it into a cylinder shape.

A rolled up vegetable wrap.

Step 4: Cut off the end of the roll-up and set it aside. Repeat with the remaining vegetables.

The end cut off of the wrap.

Tip: Don’t toss the ends of the rainbow rolls. You can use the leftover veggies to make vegetable chopped salad.

Step 4: Whisk the ingredients for the peanut dipping sauce in a small bowl.

Peanut sauce in a small bowl.
Rainbow wraps on a plate.

If you enjoy the rainbow veggie wraps, try one of these lunch recipes!

Rainbow wraps on a plate.

Serving Suggestions

Rainbow vegetable wraps are an excellent snack, but you can make them a main dish by serving the colorful wraps with fresh fruit, sweet potatoes, or thin cut chicken breast. 

Replace the dipping sauce with butter bean hummushoney lemon pepper saucebeetroot diphaydari, sun-dried tomato dressing, or tzatziki.

What to do with the Leftovers

  • Can I make the rainbow wraps ahead of time? The wraps are great for meal prep or as an appetizer for your next get-together. Prepare the wraps one to two days before you are ready to serve.
  • Refrigerate: Store the wraps in an airtight container for 2-3 days.

Frequently Asked Questions

How do you keep the rainbow wraps together?

Tightly wrapping the vegetables in sturdy green collard leaves should do the trick! Collard green leaves are strong enough to keep the wraps together. If you’re concerned about them coming apart, spread a thin layer of dipping sauce, cream cheese, or hummus before adding the vegetables to maintain the structure.

More Wrap Recipes:

Your Feedback is Valuable

Did you try this recipe? Consider leaving a ⭐️ rating and comment below. And for more healthy international recipes for everyday cooking, sign up to have recipes emailed right to you.

Rainbow wraps on a plate.

Rainbow Wraps

Tressa Jamil
Easy vegetable rainbow wraps with peanut sauce are a filling and nutritious snack, appetizer, or light lunch. Plus, they are gluten-free and dairy-free!
5 from 3 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Lunch, Snack
Cuisine American
Servings 4 Servings
Calories 493 kcal
Equipment
Ingredients
  
For the Rainbow Wraps:
  • 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
For the Dipping Sauce:
Instructions
 
  • Remove the collard green stems and cut the leaves in half. Bring water to a boil in a saute pan. Blanch the leaves for 20 seconds and set them on paper towels.
  • Meanwhile, use a sharp knife to julienne the carrots, celery, cabbage, and sweet peppers by cutting them into matchsticks.
  • Assemble the wraps by adding a small portion of each vegetable to a collard green leaf and rolling it into a cylinder shape.
  • Cut off the end of the roll-up and set it aside. Repeat with the remaining vegetables.
  • Whisk the ingredients for the peanut dipping sauce in a small bowl.
  • Serve the rainbow wraps on a plate with sauce on the side.
Notes
Serving Size: 2 Wraps
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice. 
Nutrition
Serving: 1 Serving | Calories: 493 kcal | Carbohydrates: 42 g | Protein: 17 g | Fat: 34 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 564 mg | Potassium: 763 mg | Fiber: 7 g | Sugar: 12 g | Vitamin A: 14370 IU | Vitamin C: 269 mg | Calcium: 162 mg | Iron: 5 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 3 votes (2 ratings without comment)
Recipe Rating




Gina

Wednesday 14th of September 2022

These rainbow rolls are the perfect snack!

Tressa Jamil

Wednesday 14th of September 2022

These are one of my favorite snacks- so filling!