These wraps are a great lunch, appetizer or side dish. You could even add tofu strips or cooked rice noodles to make them more filling. They are packed with texture and nutrition from all of the veggies and topped off with a peanut sauce loaded with flavor.
To make thee #dinnerdoneby9am I fully prepare the peanut sauce and wraps in the morning, refrigerate all day, then remove from the fridge and serve.
Wraps
-1 bunch collard leaves, washed and thick stems removed
-1/4 red cabbage, shredded
-2 carrots, shredded
-1/2 red pepper, thinly sliced
-1/2 cucumber, cut into long, thin sticks
-1 avocado, sliced
-fresh herbs- cilantro, basil and/ or mint
Assemble a few sticks/ slices of each veggie in the center of a collard leaf, then roll up like a burrito, cut in half, and repeat with remaining ingredients. Serve with peanut dipping sauce.
Peanut Sauce
-1″ chunk ginger, peeled
-1 clove garlic, peeled
-1/2 c peanut butter
-3 Tbsp soy sauce or tamari
-3 Tbsp honey or sugar
-3 Tbsp rice vinegar
-1 Tbsp sesame oil
-5 Tbsp water
-1 tsp sriracha sauce
Combine all ingredients in a blender or food processor and puree until smooth. Serve immediately or refrigerate up to 3 days prior to serving.
