Description
Colorful veggie wraps filled with fresh vegetables and a savory ginger tahini dressing, perfect for lunch or snacks.
Ingredients
Scale
- Collard Greens, freshly washed and stems trimmed
- Yellow bell pepper, cut into thin strips
- Tomato, cut into thin strips
- Avocado, cut into thin strips
- Carrots, cut into thin strips
- Purple cabbage, cut into thin strips
- Cucumber, cut into thin strips
- Microgreens, cut into thin strips
- 1/4 cup tahini
- 1 1/2 – 2 tablespoons grated ginger
- 1/4 cup finely grated carrot
- 1/2 teaspoon soy sauce (or coconut aminos)
- 1/4 cup unsweetened almond milk
- 2 teaspoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- Pinch of kosher salt
Instructions
- Prepare the collard greens by trimming the stems and removing any tough ribs. Optionally, blanch them briefly in hot water to soften, then plunge them into ice water.
- Lay out the collard greens on a clean surface, placing a desired combination of filling ingredients in the center.
- Fold in the sides of the collard green, and then fold the edge near you over the fillings. Continue rolling away from you to form a tight wrap.
- Slice in half for serving.
- Combine all dressing ingredients in a blender or mini food processor and blend until fully mixed and creamy.
- Serve wraps with ginger tahini dressing for dipping.
Notes
For extra flavor, let the wraps sit for about 10 minutes before serving, allowing the dressing to meld with the veggies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 230
- Sugar: 2g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg