Vegan Summer Caprese Wraps
Ingredients
- 6-8 extra large collard leaves
- 2 servings noodles of choice, cooked accordingly and cooled (spaghetti or shirataki)
- 1 avocado, sliced
- 4 oz vegan mozzarella, sliced
- 1 C strawberries, thinly sliced
- 1 peach, thinly sliced
- 1 C fresh basil
- 2 C romaine, chopped
- 1 large tomato, sliced thin
Creamy balsamic sauce
- 1/3 C balsamic vinegar
- 2 TBSP olive oil
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- salt and pepper to taste
Preparation
Remove broad stems from base of collard leaves. Bring a large pot of water to a boil. Add leaves and boil for 10 seconds or so. Remove and immediately submerge into an ice bath. Set aside to dry.
One at a time, lay a collard leaf on a flat clean surface and fill with ingredients in the order listed. Tightly roll wrap and secure with the seam side down. Repeat.
Add all ingredients for sauce to a blender and purée until emulsified and creamy.
Serve wraps chilled with dipping sauce.
Tips
These make amazing leftovers and are almost even better the second day.
