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.
Notes
Serving Size: 2 WrapsNutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.