Collard Wraps with Peanut Butter Dipping Sauce
13 |
30 |
522 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
30 min |
0 min |
4
|
Healthy and easy to assemble, these Rainbow Collard Wraps are the perfect portable lunch or party appetizer. Bonus: You can make them ahead of time!
Ingredients
4 leaf
|
Collard greens
(large)
|
1/2 cup
|
Hummus
|
4 medium
|
Carrots
(peeled and cut into matchsticks)
|
1 cucumber(s)
|
Cucumber
(large, English; cut into matchsticks)
|
2 avocado(s)
|
Avocado
(thickly sliced)
|
1/2 small head
|
Red cabbage
(shredded)
|
1/2 cup
|
Basil, fresh
(leaves)
|
1/2 cup
|
Mint, fresh
(leaves)
|
1/2 cup
|
Peanut butter, smooth
|
2 tbsp
|
Sweet chili sauce
|
2 tbsp
|
Soy sauce, low sodium
(or tamari)
|
1/2 cup
|
Rice vinegar
|
1 tsp
|
Garlic powder
|
Instructions
- Bring a large pot of salted water to a boil and blanch the collard leaves in it for about 30 seconds. Pat dry with paper towels.
- Working with one collard leaf at a time, trim away the thick, tough part of the stem.
- Spread hummus down the center of the leaf.
- Top with carrots, cucumbers, avocado slices, and cabbage, and basil, and mint.
- Fold the leaf in toward the filling (like you're rolling a burrito or wrap) and then tightly roll the filling inside the leaf.
- Repeat with the remaining leaves and filling. Cut each wrap in half.
- Next, prepare the dipping sauce: In a medium bowl, stir together the peanut butter, sweet chili sauce, soy sauce, rice vinegar, and garlic powder.
- Serve the wraps immediately with the dipping sauce or cover them tightly and store them in the refrigerator for up to two days.
Nutrition Facts
Per Portion
Calories
522
Calories from fat
339
Calories from saturated fat
57
Total Fat
38 g
Saturated Fat
6.3 g
Trans Fat
0.0 g
Polyunsaturated Fat
9.0 g
Monounsaturated Fat
19.7 g
Cholesterol
0
Sodium
889 mg
Potassium
1409 mg
Total Carbohydrate
37 g
Dietary Fiber
15.5 g
Sugars
22.2 g
Protein
16.2 g
Dietary servings
Per Portion
Meat Alternative |
1.2 |
Vegetables |
5.0 |
Energy sources
Meal Type(s)