Rainbow Wraps with Almond Butter Dipping Sauce (GF/DF/V/PALEO)
There is something about a meal that has the colors of the rainbow that makes me swoon. Just me?! I mean, sometimes you want something healthy, clean, versatile, colorful and easy and I’ve got it for you in these incredibly fun Rainbow Wraps.
I use collard greens as the wrap which hold up nicely, even with sauces. A tip to make them even easier to work with is to steam them for a minute or too and to carefully slice off the thick part of the stem.
These wraps are SO versatile. In mine I added piles of shredded red cabbage, shredded orange carrot, shredded green cucumber, fried shallots, cilantro, leftover wild rice and leftover chopped chicken. I mean, how easy is that? The best part is, you can actually put in them whatever you have on hand. I’ve even stuffed these babies with fish and coleslaw po’boy style and they were delicious.
Sub hummus instead of the chicken. It’s amazing.
Omit the rice. Still amazing.
Add fish. Or quinoa. Or try different types of veggies in there. You could even do roasted veggies instead of cold shredded veggies depending on the time you have and the time of year it is. The possibilities are endless!
The real secret is in the sauce though. It’s divine. I have used it as a dipping sauce, over butternut squash in the fall, or even in a warm roasted veggie salad. Make a big batch because you are definitely going to want to use it again.
I have even made these for a lunch crowd and they were definitely a hit. If you do make them, hit me up on Instagram @thenutramom and let me know what combination of veggies and protein is your favorite!
Rainbow Wraps with Almond Butter Dipping Sauce
- 4 leaves collard greens, washed and stems trimmed
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1 cup cucumber, shredded
- 1/4 cup cilantro, chopped
- 4 shallots, sliced
- 1 tbs olive or avocado oil
- 1 cup wild rice can sub white, brown or quinoa
- 1 cup chicken, cooked and chopped Vegan: sub hummus
Almond Butter Dipping Sauce
- 1/2 cup almond butter smooth
- 1 lemon, juiced
- 1 clove garlic
- 1 tbs gluten free tamari
- 1 cup filtered water
- 1 tbs apple cider vinegar
- 1 tbs fresh ginger
- 1 tbs agave Optional: only if you like it sweet
- Trim the edge of the collard greens where the stem becomes thick. Basically, you want to make the stem thinner so that its easier to bend. Then throw them in the bottom of a large stock pot with a bit of water and boil or steam for 1-2 minutes until slightly softened (optional, but makes the wrap hold together better without breaking)
- Shred whatever veggies you want in the food processor with a shredding blade. This can also be done by hand but will take longer. I used red cabbage, carrots, cucumber
- If you are not using leftovers, you can cook your chicken and chop or shred it. The fastest way to do this would be to sautee in 1tbs oil over medium high heat until browned on both sides then add 1c water, cover and simmer 10-12 minutes until done and shred with 2 forks.
- Cook your rice or quinoa according to package directions if using.
- Blend all almond butter sauce ingredients in a food processor and set into small bowls for dipping.
- Heat 1tbs oil over high heat, add sliced shallots and fry until deep brown. Remove to a paper towel and salt.
- To assemble wraps, lay collard green open on your plate. Add 1/4c each veggie, 1/4c chicken or hummus, 1/4c rice or quinoa, and top with cilantro and fried shallots. Fold the ends in like you would wrap a large burrito and then wrap up the sides. Slice in half. Serve with dipping sauce.