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Collard Green Wraps with Rainbow Veggies and Peanut Sauce

(V + GF)

|Makes 1|

Wrap Ingredients

  • 1 collard green
  • 1/4 avocado, mashed
  • 1/3 cup cooked quinoa
  • 1/4 cup grated carrots
  • 1/4 cup sliced cucumber (about 5 medium thin strips)
  • 1/4 cup red bell pepper (about 5 medium thin strips)
  • 1/4 cup orange bell pepper (about 5 medium thin strips)

Peanut Sauce Ingredients

|Makes about 1 cup|

  • 3 Tbsp Bragg's liquid aminos (or low sodium soy or tamari sauce)
  • 2 Tbsp red wine vinegar (or apple cider vinegar)
  • 1 Tbsp olive oil
  • 1 small clove garlic
  • 3 Tbsp creamy peanut butter
  • 2 tsp red Thai chili paste
  • 1 Tbsp almond milk

Instructions 

  1. Start with preparing the sauce by combining all ingredients into a blender and blend until smooth. Set aside. 
  2. Lay the collard leaf on a flat surface and spread mashed avocado in the middle of the leaf. 
  3. Take 1 Tbsp peanut sauce and stir into cooked quinoa. Spoon the quinoa onto the leaf (on top of the avocado).
  4. Follow with all the remaining veggie fillings. 
  5. Drizzle more peanut sauce over the top then fold the collard leaf to make a wrap.  
  6. Enjoy!

 

This entry is related to the following products. Click on any of them for more information.
Garlic, Pepper: Bell or Sweet, Cucumber, Carrot, Collard Greens,
Summer 2016 CSA starts in May!

 

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