Rainbow Wraps
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
Equipment
- Small Bowl
- Whisk
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:
- 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
Instructions
- 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
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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