A few weeks ago I shared a recipe with you that used collard greens as wraps. In that recipe we blanched the greens for 10 seconds before filing them with hummus, chicken, and veggies. While this does make the wraps a bit more bendy and easier to roll up, it does slightly change the flavor of the collard greens, and leaves a few extra dishes to clean.
I wanted to show you another option for collard green wraps that offers a slightly different flavor, and, better yet, less clean up! I’m all about the least amount of clean up — and raw collard green wraps fit this bill. All you have to do is wash them, chop off the bottom stems, fill with whatever you’re feeling like eating (think, burrito fillings, sandwich fillings, etc), wrap, and eat! Simple.
Below is a recipe I’ve been using, however, feel free to get creative in what you use. I’ve seen people use these in place of corn tortillas for enchiladas, as wraps for burritos, you name it. A few weeks ago, I showed you another recipe with chicken, veggies, and hummus. The possibilities are pretty much endless.
VEGAN THAI COLLARD GREEN WRAPS WITH ALMOND BUTTER SAUCE
Almond Butter Sauce
1/3 cup Water
1/3 cup Almond Butter
2 cloves Garlic
1 Tbls Fresh Ginger
2 Tbls Lime Juice
2 Tbls Coconut Aminos
1 Tbls Maple Syrup
Chili Powder — to taste
Wraps
Collard Greens
Cabbage
Zucchini sticks
Carrot sticks
Avocado
Tempeh
Cilantro
Directions
Combine all ingredients for Almond Butter Sauce in a blender. Blend until smooth.
Cut the bottom stems off of the collard greens. Cut carrots, zucchini, cabbage, tempeh, and avocado into strips or sticks.
Spread a little bit of Almond Butter Sauce on the wrap.
Fill wrap with veggies, tempeh, and cilantro.
Wrap, wrap, wrap it up! Wrap it like a burrito, folding in either end to contain the filling before rolling up.
Cut in half. Serve with remaining Almond Butter Sauce to dip.
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