Rainbow Collard Wraps with Peanut Butter Dipping Sauce
Healthy and easy to assemble, these rainbow collard wraps are pretty much the perfect portable lunch—or party app. Bonus: You can make them ahead of time (up to two days in advance) and they won’t get soggy in the fridge. Pass the peanut butter dipping sauce, please.
4 large collard green leaves
½ cup hummus
4 carrots, peeled and cut into matchsticks
1 English cucumber, cut into matchsticks
2 avocados, thickly sliced
½ red cabbage, shredded
½ cup basil leaves
½ cup mint leaves
½ cup peanut butter
2 tablespoons sweet chili sauce
2 tablespoons soy sauce or tamari
¼ cup rice vinegar
1 teaspoon garlic powder
1. Make the Wraps: Bring a large pot of salted water to a boil and blanch the collard leaves in it for about 30 seconds. Pat dry with paper towels.
2. Working with one collard leaf at a time, trim away the thick, tough part of the stem.
3. Spread 2 tablespoons of the hummus down the center of one leaf. Top with a quarter of the carrots, cucumbers, avocado slices and cabbage, and 2 tablespoons each of basil and mint.
4. Fold the leaf in toward the filling (like you’re rolling a burrito or wrap) and then tightly roll the filling inside the leaf.
5. Repeat with the remaining leaves and filling. Cut each wrap in half.
6. Make the Dipping Sauce: In a medium bowl, stir together the peanut butter, sweet chili sauce, soy sauce, rice vinegar and garlic powder.
7. Serve the wraps immediately with the dipping sauce or cover them tightly and store in the refrigerator for up to two days.