Rainbow Collard Wraps with Creamy Tahini Dressing
Brighten up your week by making some Rainbow Collard Wraps! Use this list for inspiration, and simply fill the hearty greens with any veggies that you happen to have handy. Start by making sure you get an array of vibrant colors…and then all you have to do is slice the ingredients and roll. For a more complete meal, add in some hummus or quinoa for a dose of plant-based protein. Get creative & try a different combination each time!
Sliced or shredded colorful vegetables:
Spread: hummus, pesto, cashew cheese, or mashed avocado
Or roll with mostly veggies and some avocado and dip into a dressing. Try the Tahini Yum Sauce or the Creamy Ginger Tahini Dressing below.
Slice or shred vegetables into thin strips using either a mandolin, slicer, or cut by hand. Lay all the strips out on a plate or cutting board. Wash and dry the collard leaves. Shave down the thick stalk and then flip collard over. Place the moist ingredients in the middle of the leaf and spread (use avocado, cashew cheese, hummus or spread of choice). Then fill the leaves with all the colors of the rainbow. Add in quinoa or brown rice for a more filling wrap. Fold the sides in first and then roll the collard like a burrito. Eat whole or slice in half. For extra flavor and creaminess, dip into a dressing.
Try this Creamy Ginger Tahini Dressing for dipping.
¼ cup tahini
2 tablespoons rice vinegar
2 teaspoons sesame oil
¼ cup water
¼ cup tamari
1 tablespoon maple syrup
1 tablespoon freshly grated ginger, minced
½ teaspoon crushed red pepper flakes
Whisk all ingredients until smooth and well combined. Adjust with liquids or seasonings if necessary. Store any remaining dressing in the refrigerator for up to 4 days.