Spicy Tahini Chickpea and Veggie Collard Wraps
Ingredients
- 1 can (15 oz) chickpeas
- 2 tablespoons sweet chili sauce
- 1 tablespoon tamari
- 1 bunch collard greens
- 2 cups cooked grain of choice
- 3 carrots
- 3 mini cucumbers
- 1 cup purple cabbage
Sauce
- 1/4 cup tahini
- 2 tablespoons tamari
- juice of 1/2 lime
- 2 tablespoons maple syrup
- 2 tablespoons chili garlic sauce
Preparation
Mix sweet chili sauce and tamari, then add to chickpeas and place on a parchment-lined baking sheet. Bake at 400°F for 20 minutes, shaking the tray halfway through.
Bring a pot of salted water to a boil on the stovetop. Blanch collard greens in batches of 3 leaves for 1 minute, then transfer to a bowl of ice water using tongs.
After blanching all greens, cut off the stem at the base of each leaf and set aside.
Whisk together all sauce ingredients. Add warm water if the sauce is too thick.
To assemble each wrap, place a collard green leaf smooth side up with the cut stem closest to you. Add 2-3 carrot sticks, 2-3 cucumber sticks, cabbage, and chickpeas, leaving some space. Top with grains. Fold in the left and right edges over the filling, then roll up. Use a bit of sauce to seal, and place seam side down. Repeat with remaining ingredients.
