Rainbow Collard Green Wraps (w/ Pictorial)

THE BEST Collard Green Wraps accompanied by a homemade peanut sauce to dip in. These are Keto/Low Carb/GF/Vegetarian and Vegan — and make a great back-to-school lunch! 

Back to school? We got you covered! These Rainbow Collard Green Wraps are one of the best back-to-school lunches/appetizers on the block… a fusion between sushi rolls and spring rolls yet easier to make and healthier. 

And you know what? They come with a pictorial to guide you how to roll these up easily. 

Our veggie wraps are made from collard green leaves filled with fresh veggies such as bell peppers, cucumber, avocado, purple cabbage, cilantro, and cauliflower rice. 

If you would like to, you can add a protein of choice such as cooked shrimp or chicken strips.

But I prefer mine simple and fresh. Most of all, I love to dip them in this super delicious Asian peanut sauce made from peanut butter, rice vinegar, water, garlic, sweetener of choice, and soy sauce. 

Make these for A BACK-TO-SCHOOL LUNCH, your next get together, for a Friday snack/appetizer, or just because. No excuse needed to enjoy the taste of freshness. 

HOW TO MAKE RAINBOW COLLARD GREEN WRAPS

In a wide pot, bring water to boil over high heat with a good pinch of salt.

Meanwhile, cut off about 1-2 inches of  collard green leaf base over a cutting board. Then, remove most of the stem by slipping a knife along the stem. See pic. 1

Drop one to two leaves inside the boiling water and let cook for about 40-50 seconds. Remove with tongs and place them into a bowl full of ice water. Let it in for about 10 seconds. See pic. 2 and 3.

Remove the leaves and pat dry ( See pic. 4).  Repeat the process with the remaining collard green leaves. Reserve. Have all your vegetables ready over a cutting board or inside individual bowl. See pic. 5

Make the peanut sauce by blending peanut butter, soy sauce, rice vinegar, water, garlic, and a sweetened of your choice (maple, honey, or xylitol) until smooth. Pour into a serving bowl; set aside!

Assemble collard green wraps: place one leaf partially overlapping the other over a plain surface. Spoon cauliflower rice and drizzle about one teaspoon of the peanut sauce over. See pic. 6

Top with cucumber, and bell peppers, cabbage, avocado and cilantro. If desired, squeeze a few drops of lemon on top. Roll wraps tightly once and then overlap both sides, and fishing rolling. See pic. 7

Cut in half and place them all in a serving plate with the bowl of peanut sauce. Enjoy! See pic. 8

HOW TO STORE RAINBOW COLLARD GREEN WRAPS

You can blanch the collard green leaves, pat dry, and store them into an airtight container one day ahead. 

Store leftover wraps into an airtight container in the fridge for up to 3-4 days  if they don’t container avocado; otherwise consume them within 2 hours.  

CHEF’S NOTES

• I prefer to cook my greens 10-20 seconds more because it makes them softer to the bite. If you don’t, cook them for only 30 seconds and them place them into ice water for 10 seconds. 
• If you prefer, skip the salt into the boiling water. 
• Make sure to use large collard green leaves to make these wraps; otherwise you may have a hard time wrapping them.   
• If desired, also prep the veggies for the filling a day ahead and refrigerate into an airtight container. But only cut the avocado right before assembling the wraps. 
• Do not forget to squeeze lemon/lime all over the avocado; it’ll prevent to brown faster. 
• If you are on a vegan diet, use maple syrup in the peanut sauce. If you are on a keto/low carb diet, use xylitol instead. 
• For making these gluten-free, use a GF soy sauce.  
• Add any cooked protein of choice to these wraps such as shrimp or chicken. 

OTHER GREAT BACK-TO-SCHOOL RECIPES TO TRY:

Southwestern Taco Hand Pies

BBQ Chicken Pizzadilla

Broccoli, Ham and Cheese Pop Tarts

Tuna Salad Sandwich

Sausage Potato Salad Jars

Bacon Caprese Pasta Salad

Healthy Breakfast on the Go (carried in a jar — which also makes a great lunch)

Kale Pasta Salad

5 from 1 vote

Print

Rainbow Collard Green Wraps

Course Appetizer

Cuisine American

Keyword colalrd green wraps, veggie wraps

Prep Time 25 minutes

Cook Time 1 minute

Author Denise Browning

Ingredients

for the collard green wraps

• collard green leaves large leaves only, washed
• 1 cup cauliflower rice cooked and squeezed to drain excess liquid
• 1 cucumber peeled and cut into strips
• 2 bell pepper (one yellow and one red) de-seeded and cut into strips
• 1 1/2 cups purple cabbage washed and cut into strips
• 2 avocado pitted, cut into strips, and dip into lemon juice (optional)
• 1/2 cup cilantro or parsley leaves

for the peanut sauce

• 1 cup peanut butter
• soy sauce gluten-free
• rice vinegar
• water
• 1 garlic cloves large
• 2 tbsp honey, maple, or xylitol or more if desired

Instructions

1. In a wide pot, bring water to boil over high heat with a good pinch of salt. Meanwhile, cut off about 1-2 inches of  collard green leaf base over a cutting board. Then, remove most of the stem by slipping a knife along the stem. See pic. 1

2. Drop one to two leaves inside the boiling water and let cook for about 40-50 seconds. Remove with tongs and place them into a bowl full of ice water. Let it in for about 10 seconds. 

3. Remove the leaves and pat dry. Repeat the process with the remaining collard green leaves. Reserve. Have all your vegetables ready over a cutting board or inside individual bowl. 

4. Make the peanut sauce by blending peanut butter, soy sauce, rice vinegar, water, garlic, and a sweetened of your choice (maple, honey, or xylitol) until smooth. Pour into a serving bowl; set aside!

5. Assemble collard green wraps: place one leaf partially overlapping the other over a plain surface. Spoon cauliflower rice and drizzle about one teaspoon of the peanut sauce over. 

6. Top with cucumber, and bell peppers, cabbage, avocado and cilantro. If desired, squeeze a few drops of lemon on top. Roll wraps tightly once and then overlap both sides, and fishing rolling. Cut in half and place them all in a serving plate with the bowl of peanut sauce. Enjoy!