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Rainbow Veggie Collard Wraps with Tahini Dressing

by: claire cary

Light, fresh, and packed with powerful antioxidants, these rainbow veggie collard wraps are the perfect summertime lunch for work, a picnic, or the beach! They're vegan, naturally gluten free, and perfect for meal prep.
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Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
4

Ingredients

  • 4 large collard leaves
  • ½ cup hummus of choice or homemade pesto
  • ½ cup uncooked quinoa
  • 1 cup shredded carrot
  • 1 cup shredded cabbage
  • 1 avocado
  • ½ cup microgreens or sprouts
  • 1 batch lemon tahini dressing

Instructions

  • Wash and dry the collard leaves. 
  • Cut off the very bottom of the stem (where it meets the main leaf) and carefully slice off the top of the stem. 
  • Add the leaf to a large pan with a splash of water and cover for 1-2 minutes to steam, or use raw.
  • Add roughly 2-4 tbsp of hummus to the inner part (the outer part is darker if you're unsure) a leaf and spread it out along the stem. 
  • Add the cooked and cooled quinoa, 1/4 of the veggies, avocado, and microgreens if using. Feel free to also add the dressing to the inside of the wrap instead of just the outside. 
  • Fold the bottom and top of the leaf in about 2 inches on top of the filling (see pictures).
  • Now, take the one side that hasn't been folded, and roll it on top of the filling. 
  • Tuck it in to keep the filling secure and keep rolling until you get to the end. 
  • Cut the wrap in half, dip or drizzle on top the tahini dressing and enjoy! 

Notes

If you have a food processor or high speed blender, you can peel and slice the carrot and cabbage into large chunks and pulse a few times until they are broken up. 
Feel free to add any additional veggies such as cucumber, scallions, beets, or radishes. 
These wraps will keep in the fridge for about 5 days. However, be sure to dress them right before you plan on eating them so they stay fresh longer.
Serving: 1wrap / Calories: 253kcal / Carbohydrates: 28g / Protein: 7.8g / Fat: 11.9g / Fiber: 9.6g

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