• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Easy and Delish

Healthy Global & Brazilian Food Made Easy & Delish

  • About
    • Meet Denise!
    • COOKBOOK
    • Contact
    • Press
  • All Recipes
  • BRAZILIAN FOOD
  • Resources
  • Conversions
    • How Many Sticks of Butter in a Cup?
    • How Many Teaspoons in a Tablespoon?
    • Temperature Conversion (Chart & Calculator)
    • US Cups to Ounces to Grams for Common Ingredients (Charts)
    • Volume Conversions (Table for Dry & Liquid Ingredients)
    • Baking Substitutions (with Charts & Tables)
  • Shop
  • Videos
  • Português
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
Home > Appetizers > Rainbow Collard Green Wraps (w/ Pictorial)

Rainbow Collard Green Wraps (w/ Pictorial)

August 12, 2019 by Denise Browning 6 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeDairy FreeVegetarianKeto

Jump to Recipe ↓ Print Recipe

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! 

A bowl of collard green wraps with a small bowl of peanut sauce in the middle and one of them being dipped

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. 

rainbow collard green wraps in a serving bowl

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

pictorial of collard green wraps with 8 steps

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.

a bowl of collard green wraps with peanut sauce and garnishing on the side

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

close up image showing 2 collard green wraps being held

A bowl of collard green wraps with a small bowl of peanut sauce in the middle and one of them being dipped
Print Pin
5 from 1 vote

Rainbow Collard Green Wraps

Course:Appetizer
Cuisine:American
Keywords:colalrd green wraps, veggie wraps
Prep Time 25 minutes
Cook Time 1 minute
Author Denise Browning

Equipment

  • knife
  • pot
  • blender

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
  • 1/2 cup soy sauce gluten-free
  • 1/4 cup rice vinegar
  • water to thin if desired (just enough)
  • 1 garlic cloves large
  • 3 tbsp honey, maple, or xylitol or more if desired

Instructions

  • 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. 
  • 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. 
  • 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. 
  • 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!
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

Related Posts

  • Brazilian-potato-salad
    Brazilian Potato Salad

    Disclosure: This is a compensated campaign in collaboration with The Idaho Potato Commission and Society Culinaria.…

  • Rainbow cake sitting on top of a table and garnishes on the side to celebrate a birthday
    Rainbow Butterfly Cake with Cloud Buttercream Frosting

    Today we are celebrating my daughter Hannah's 7th birthday with none other than a gorgeous,…

  • a bowl of Caprese pasta salad
    6-Ingredient Rainbow Bacon Caprese Pasta Salad

    6-Ingredient Rainbow Bacon Caprese Pasta Salad is a quick, complete dish that can be served…

Filed Under: American Recipes, Appetizers, Dairy-Free, Gluten-Free, Keto, Low Carb Meals, Quick & Easy, Vegetarian Tagged With: Vegetables

Subscribe

for your weekly recipe fix.

Please read our privacy policies before subscribing

Previous Post: « How to Make the Best Caipirinha Cocktail
Next Post: Easy Deep Fried Bananas (Banana Empanada) »

Reader Interactions

Comments

  1. John / Kitchen Riffs

    August 14, 2019 at 9:00 am

    Really creative idea! This looks so colorful and good — thanks.

    Reply
  2. Mimi

    August 16, 2019 at 6:23 am

    Oh, these are fun! And so beautiful! I’m not sure if I can find collard greens here, but now I have to seek them out! They’re perfect wrappers.

    Reply
  3. Heidi ~ The Frugal Girls

    August 19, 2019 at 1:21 pm

    These Veggie Wraps look SO delicious!!

    Reply
    • Denise Browning

      August 20, 2019 at 10:53 am

      These are my new favorite as I am on a low carb diet. Nutritious and delicious too!

      Reply
  4. Stella

    October 9, 2019 at 3:05 am

    5 stars
    I am a vegan and love to find easy, yummy recipes to entertain. This one was a hit. Definitely making again soon — this time for my daughter school lunch.

    Reply

Trackbacks

  1. Vegetarian Keto Recipes for Christmas and Thanksgiving says:
    October 2, 2020 at 8:50 pm

    […] Check it here. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




 

Primary Sidebar

Search This Site:

Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

About Me

ORDER NOW!

Cover of The Complete 5-Ingredient Cookbook by Denise Browning

GET YOUR COPY NOW!

The easy keto dessert ebook cover

Recipe Key

Gluten FreeDairy FreeNut FreeSugar FreeLow CarbVegetarianVeganWhole30PaleoKeto
Subscribe for FREE Email Updates
Receive EASY & DELISH recipes for free every week! Please check our PRIVACY POLICY!
Marketing by
Click here & join us on PINTEREST

Visitors by Country

free counters
  • PortuguêsPortuguês

Footer

Featured in

Recipes | Brazilian Recipes | Contact | Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Copyright © 2021 · All Rights Reserved