- 6 large collard leaves, organic
- 2 avocadoes
- 1 cup shredded carrots
- 1 cup shredded beets
- 1 cup red cabbage, shredded
- 1 sliced bell pepper
- 1 Cucumber, cut into matchsticks
- 1 cup garlic hummus
- 1 cup cooked quinoa, optional
For the Peanut Sauce:
- 1/2 cup peanut or almond butter, softened
- 1/4 cup hot water
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- First prepare the sauce by blending the ingredients in a blender or whisking together in a small cup or bowl.
- Prep the collard wraps: rinse with baking soda wash or apple cider vinegar and warm water to remove residue.
- Bring a large pot of salted water to a boil and blanch the collard leaves in it for 1-3 minutes. Pat dry with paper towels.
- Using a knife, remove the thick stem and vein. Save stems for another recipe or compost. For small wraps, use one half of a large leaf for each wrap.
- Add the filling to each half leaf: spread on the hummus, add avocado slices, add in the shredded veggies. Start your first wrap with minimal amounts of filling to test out how much you can add into one wrap and still have a successful roll. Tightly roll up each wrap. Secure each wrap with a toothpick (optional).
- Serve right away or chill in the fridge for serving later. If storing wraps in the fridge, squeeze lemon juice over top and on all the veggies.
- To serve: I dip the wraps in the peanut sauce or spoon some over top each bite. You could also add the sauce to the wraps before rolling up.