Thai Peanut Rainbow Wraps
Ingredients
- 6-8 large collard green leaves
- 2 C chopped romaine
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow mango, sliced
- 1 avocado, sliced
- 1 C purple cabbage, chopped
- 1/2 English cucumber, thinly sliced
- 1 C cooked and cooled noodles of choice (I used shirataki miracle noodles, but vermicelli rice noodles or soba would be great too!)
Peanut sauce
- 1/4 C water + 1/4 C powdered peanut butter (can sub for regular peanut butter)
- 1-2 limes, juiced (adjust to preference)
- 2 TBSP rice vinegar
- 2 TBSP chili garlic sauce
- 1 TBSP maple syrup or agave
- 1 TBSP coconut aminos or soy sauce
- 2 TBSP chopped peanuts
Preparation
Cut broad stems off base of leaves. Bring a large pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
Lay one leaf with spine horizontal on a clean, dry surface. Layer toppings in the middle, starting with avocado and mango and ending with lettuce. Fold in sides and roll tightly away from you, keeping the seam side down. Repeat for all leaves.
Make the dipping sauce by adding all ingredients to a bowl and whisking with a fork. Season to taste.
Serve the wraps chilled with the dipping sauce.
Tips
The wraps can be stored in airtight containers for up to 5 days for easy lunches.
