Crunchy raw vegetable rainbow wraps with dipping sauce are a filling and nutritious midday snack, appetizer, or light lunch. Plus, they are gluten-free and dairy-free!
Ingredients You’ll Need
- 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 by including carrots.
- Celery: I love celery in the rainbow wraps.
- Cabbage: Purple cabbage adds a beautiful color, but use green or Napa cabbage if that is what you have.
- Sweet Peppers: I prefer the taste of sweet peppers, but bell peppers are a great alternative.
- Sauce: My recipe for dipping sauce combines natural sunflower butter or peanut butter, Tamari, chili oil, rice wine vinegar, lime juice, ginger paste, fresh garlic, golden monk fruit, and water to achieve the right consistency.
Additions and Substitutions
- Sauce: Replace the dipping sauce with butter bean hummus, sweet potato hummus, toum, haydari, or tzatziki.
- Grains: Include sushi rice or quinoa in the wrap if you want something more filling.
- Vegetables: Replace the vegetables in the wrap with 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. Bring water to a boil in a saute pan. Blanch the leaves for 20 seconds and set them aside to dry on a cloth.
Step 2: Cut the carrots, celery, cabbage, and sweet peppers into matchsticks.
Step 3: Assemble the wraps by adding a small portion of each vegetable to a collard green leaf, then roll it into a cylinder-shape.
Step 4: Cut off the end of the roll-up and set it aside. Repeat with the remaining vegetables.
Step 5: Whisk the ingredients for the dipping sauce in a small bowl. Serve the rainbow wraps on a serving plate with dipping sauce on the side.
If you enjoy this recipe, try one of these light lunch favorites!
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 of dipping sauce or 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
- Small Bowl
- Whisk
- 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 nut or seed butter
- 2 tablespoons tamari
- 2 teaspoons chili oil
- 1 tablespoon rice wine vinegar
- lime juice, 1 lime
- 1 tablespoon ginger paste
- 3 garlic cloves, minced
- 1 tablespoon golden monk fruit
- 3 tablespoons water
- 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 aside to dry on a cloth.
- Cut the carrots, celery, cabbage, and sweet peppers into matchsticks.
- Assemble the wraps by adding 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. Repeat with the remaining vegetables.
- Whisk the ingredients for the dipping sauce in a small bowl. Serve the rainbow wraps on a serving plate with dipping sauce on the side.
- 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!