Vegetable rainbow wraps with dipping sauce are a filling and nutritious midday snack, appetizer, or light lunch. Plus, it’s gluten-free and dairy-free!
What You Need to Make this Recipe
- Collard Leaves: Use collard green leaves to create a sushi-like wrap for the fresh vegetables. Romaine lettuce or rice paper also works.
- Carrots: Add color and crunch by including carrots.
- Celery: I love celery in the rainbow wraps for textural variation.
- Cabbage: Purple cabbage adds a beautiful color, but use green or Napa cabbage.
- 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, golden monk fruit, and water to achieve the right consistency.
Additions and Substitutions
These rainbow wraps are delicious the way they are, but they’re also a great way to use vegetables in your fridge. Here are some suggestions for what to include:
- Sauce: Replace the sunflower butter sauce with butter bean hummus, sweet potato hummus, toum, haydari, or tzatziki
- Grains: Include sushi rice or quinoa in the wrap if you prefer something more filling.
- Vegetables: Replace the vegetables in this recipe or add cucumber, broccoli sprouts, avocado slices, beets, or watercress.
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. Then, bring water to a boil in a saute pan. Blanch the leaves for 20 seconds, and set them aside.
Step 2: Cut the carrots, celery, cabbage, and sweet peppers into matchsticks.
Step 3: Now it’s time to assemble the wraps. Add a small portion of each vegetable to a collard green leaf.
Step 4: Then, roll it into a cylinder-shape.
Step 5: Cut off the end of the roll-up and set it aside.
Step 6: 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.
More Wrap Recipes:
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
- 1 cup sunflower butter or peanut butter,
- 2 tablespoons Tamari
- 2 teaspoons chili oil
- 1 tablespoon rice wine vinegar
- 1 lime, juiced
- 1 tablespoon ginger paste
- 3 cloves garlic
- 1 tablespoon monk fruit, brown
- 3 tablespoons water
- 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.
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!