Just about every color of the rainbow can be found in these simple collard green wraps. They’re a quick and easy no-cook lunch or a nutritious and satisfying snack any time of day. Colorful bunches of shredded purple cabbage, carrots, yellow bell peppers, sliced avocado, alfalfa sprouts, and crimson red sauerkraut are rolled into big collard green leaves like a burrito. They can be made up to 1 day ahead of time, so consider tomorrow’s lunch sorted.
TIME & SERVINGS
YIELDS:4 SERVING(S)
PREP TIME:15 MIN
PREP TIME:15 MIN
TOTAL TIME:25 MIN
INGREDIENT
1 tbsp. apple cider vinegar
1 tbsp. pure maple syrup
1 tsp. toasted sesame seeds
1/3 c. plus 1/4 c. tahini, divided
Kosher salt
4 large collard green leaves, rinsed, dried
1 c. shredded purple cabbage
3/4 c. grated carrots
1 yellow bell pepper, seeds and ribs removed, sliced into thin strips
2 ripe avocados, thinly sliced
1 c. alfalfa sprouts
3/4 c. red sauerkraut
1 tbsp. pure maple syrup
1 tsp. toasted sesame seeds
1/3 c. plus 1/4 c. tahini, divided
Kosher salt
4 large collard green leaves, rinsed, dried
1 c. shredded purple cabbage
3/4 c. grated carrots
1 yellow bell pepper, seeds and ribs removed, sliced into thin strips
2 ripe avocados, thinly sliced
1 c. alfalfa sprouts
3/4 c. red sauerkraut
INSTRUCTIONS(STEPS)
- Step 1In a small bowl, whisk vinegar, syrup, sesame seeds, 1/3 cup tahini, and 2 tablespoons water until combined; season with a pinch of salt. Set aside.
- Step 2Using a small paring knife, trim stem end off each collard green leaf. Holding knife horizontally and cutting away from you, carefully remove stem (so you get a flat surface that can easily fold).
- Step 3Arrange leaves on a flat surface. Spread remaining 1/4 cup tahini among leaves in a thin layer. Divide cabbage, carrots, bell peppers, avocados, sprouts, and sauerkraut on one side of each leaf. Roll exposed side up and over filling like a burrito, tucking in edges.
- Step 4Cut each wrap in half on a diagonal. Serve with reserved tahini sauce alongside for dipping.