
This colorful, vibrant collard green wrap is ready in only 20 Minutes. It makes a great portable snack or meal. This is a great meal to prepare ahead of time. It keeps for several days in the refrigerator.
This tangy, creamy green curry tahini is made with our Green Curry Paste. This wrap is the stuff of a plant-based dream!
We love to try new flavors and cuisines from all over the world, including the Middle East and Germany. This recipe is a combination of many of our favorite flavors for a flavor explosion.
How to make a Collard Green Wrap
Collard leaves are large and sturdy, making them ideal for wrappings. The larger the leaf, the better. ).
Our green curry tahini is a perfect match for the slight bitterness in the greens. This sauce is sweet and punchy and is inspired by Middle Eastern and Thai flavors.
The wraps will be stuffed with fresh vegetables! You can customize your wraps based on the ingredients you have and what you like. We chose carrots, red peppers, and cabbage to add crunch, broccoli sprouts, and beets because they support the liver.
We added avocado to boost healthy fats and sauerkraut*, which is tangy and contains probiotics that support the gut, as well as hummus*for more fiber and flavor.
Ingredients
Wrist Wraps
- One large collared green leaf
- 2 Tbsp hummus
- 1/4 cup of shredded beet
- 1/4 cup of shredded carrot
- Red bell pepper, 1/4 cup, thinly sliced
- 3 Tbsp ripe avocado
- 1/4 cup sprouts
- Use 1-2 tbsp Sauerkraut (or substitute thinly sliced kimchi or herbs such as cilantro or parsley)
SAUCE
- If using a store-bought paste, use less at first as it is saltier and spicier than our recipe.
- 1 Tbsp tahini (or sub cashew butter)
- Lemon or lime juice, one tablespoon
- If you are not vegan, raw honey can be substituted for 1/2-1 teaspoon maple syrup.
Instructions
- To begin, rinse the collard green and pat it dry. Then, cut off the bulky stem end (where the base leaves meet). Use a sharp knife and carefully trim the stem to make it easier to fold and wrap (see photo).
- Prepare all vegetables by slicing them thinly with a mandolin or a food processor. Set aside.
- Add the green curry paste, maple syrup, tahini, and lemon or lime to a small mixing bowl. Whisk to combine. You may need to add water depending on the brand and type of curry paste or tahini you use to make it dippable. Add more tahini or maple syrup to increase creaminess, or add more lemon juice for acidity. Set aside until serving.
- Add your hummus at the bottom of your collard green. Then, layer your carrot, beet, avocado, sprouts and sauerkraut on top.
- Continue rolling until you reach the seams. You can cut them in half or eat them whole. Repeat this process until the desired number of wraps is achieved. Enjoy with the green curry tahini on the side to dip or spoon on top.
- Keep leftovers in the fridge covered for up to 2 days. Store the sauce separately in the refrigerator for up to five days. The sauce is not freezer-friendly.