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
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.