I love these collard wraps! They’re super delicious, crunchy, and filling and they are great for work day lunches because the collard greens are super sturdy and hold up to the liquids inside.
Makes 6 wraps
6 collard greens 1/2 cucumber, sliced 1/2 yellow bell pepper, sliced 1/2 cup shredded carrots 1/2 cup shredded red cabbage 1 avocado, sliced 1 cup mint leaves thin rice noodles, cooked 1/2 cup peanut sauce (recipe below or store bought) 1/2 cup sunflower seeds, shelled, unsalted 2 tbsp peanut butter 2 tbsp low sodium soy sauce 2 tbsp rice wine vinegar 4 tbsp pineapple juice
1 tbsp cilantro, finely chopped 1 tbsp green onions, finely chopped
Slice and Mix
Slice the veggies and mix together in a large bowl with the mint, sunflower seeds, and cooked thin rice noodles.
Make the Peanut Sauce
In a small dish combine the peanut butter, low sodium soy sauce, rice wine vinegar, pineapple juice, cilantro, and green onions and mix together
Pour in the peanut sauce (if you don’t want to make your own, Trader Joe’s makes a great Asian Style Peanut Dressing), and mix together.
Wrap the Collards
Add the filling to each collard green and wrap up tightly like a burrito. The collard greens are sturdy and hold up to several days in the refrigerator without soaking through the liquids!