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+ servings
Rainbow wraps on a plate.

Rainbow Wraps

Tressa Jamil
Vegetable rainbow wraps with sunflower butter sauce are a filling and nutritious snack, appetizer, or light lunch. Plus, it's 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. 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.
Notes
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: 2 Wraps (Not the Sauce) | 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
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