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

Rainbow Collard Green Wraps

Keywords:colalrd green wraps, veggie wraps
Prep Time 25 minutes
Cook Time 1 minute


  • knife
  • pot
  • blender


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


  • 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!
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