Thai Peanut Rainbow Wraps
Ingredients
- 6-8 large collard green leaves
- 2 cups chopped romaine
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow mango, sliced
- 1 avocado, sliced
- 1 cup purple cabbage, chopped
- 1/2 English cucumber, thinly sliced
- 1 cup cooked and cooled noodles of choice
Peanut sauce
- 1/4 cup water + 1/4 cup powdered peanut butter (can substitute with regular peanut butter)
- 1-2 limes, juiced (adjust to preference)
- 2 tablespoons rice vinegar
- 2 tablespoons chili garlic sauce
- 1 tablespoon maple syrup or agave
- 1 tablespoon coconut aminos or soy sauce
- 2 tablespoons chopped peanuts
Preparation
Cut the broad stems off the base of the 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 with remaining 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. Can be stored in airtight containers for up to 5 days for easy lunches.
Tips
This dish is colorful and packed with vegetables, making it a delicious way to eat healthy.
Perfect for Meatless Monday meals or as a quick vegan option.
