The light and fresh Veggie Wraps (+ Ginger Tahini Dressing) are going to be your new favorite lunch or dinner option! They are easy to make and can be prepped ahead of time. Fill them any way you want!
This post is sponsored by Califia®, but the opinions are my own.
Easy Veggie Wraps (+ Ginger Tahini Dressing)
Okay you guys, its summer and let’s be honest…. sometimes it is just too dang hot to cook much of anything!! Those hot days are particularly perfect for these Raw Rainbow Wraps with Ginger Tahini Dressing!! No cooking required (okay you have to blanche the collard greens, but that is IT!). Colorful food is one of my favorite things – you just know you are putting good nutrients in your body when your food looks like this. It is the best veggie wrap recipe and the homemade ginger tahini dressing is a must!
What You Will Need
- fresh collard greens – we love using this sturdy green as the wrap, but you could also use a large tortilla if that’s more your thing.
- sliced vegetables – we used a variety of bell peppers, avocado, purple cabbage, tomato, carrots, and cucumbers, but feel free to use any fresh vegetables that you have on hand!
- tahini – the base of this flavor-packed dressing.
- ginger – brings so much light & refreshing flavor!
- carrot – added for a bit of flavor and even more nutrients.
- soy sauce – option to use coconut aminos if you want to keep it Whole30 compliant.
- almond milk – any plant-based milk will work!
- lime juice – just a splash for some added flavor.
- extra virgin olive oil – perfect for keeping that smooth and creamy texture.
- kosher salt – a pinch for some extra seasoning.
How To Make Veggie Wraps
First, take your huge collard green and cut off the stem right where it meets the leaf. Now take your knife and run it down the part of the stem that goes up the leaf, shaving off the part of the stem that protrudes from the leaf (this will allow the leaf to be more pliable and bendy).
Then place the leaf in a shallow, wide pan of just-about-boiling water for 3-5 seconds.
Carefully remove and immediately place in an ice bath for a minute or two. Then place on a paper towel to dry.
That’s it!! From there you just place your ingredients lengthwise along the stem, fold the outside parts of the leaf over the filling and then wrap it up like a burrito! Place your homemade dressing ingredients in a blender or food processor until smooth and you are ready to enjoy!
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Veggie Wraps (+ Ginger Tahini Dressing)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Counter Top
- Cuisine: American
Description
Veggie Wraps (+ Ginger Tahini Dressing) – A bright and vibrant vegan dish that is perfect for dinner or as a meal-prep for lunches!
Ingredients
Wrap:
- collard greens (how to prep)
- Filling options: yellow pepper, tomato, avocado, carrots, purple cabbage, cucumber, micro greens (all cut into this strips)
Dressing:
- 1/4 cup tahini
- 1 1/2 – 2 tablespoons ginger, (grated)
- 1/4 cup carrot, (finely grated)
- 1/2 teaspoon soy sauce, (or coconut aminos)
- 1/4 cup unsweetened almond milk
- 2 teaspoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- pinch of kosher salt
Instructions
- Prepare collard greens and place desired combination of filling ingredients in the middle.
- Fold in the sides of the collard green and fold the edge near you over the fillings. Continue rolling away from you to form a tight wrap.
- Cut in half for serving.
- Combine Dressing ingredients in a blender (or mini food processor) and blend until fully combined.
- Serve wraps with dressing for dipping.
Notes
- Make Ahead: simply make sure your collard greens are dried as much as possible after blanching OR you can skip the blanching if you are worried about the greens getting mushy – they will just be a little more firm.
- Storage: place wraps in an airtight container in the fridge for 2-3 days. Store the dressing in a separate container.
Nutrition
- Serving Size: 1 wrap
- Calories: 301
- Sugar: 4.5 g
- Sodium: 394.3 mg
- Fat: 24.4 g
- Carbohydrates: 20.6 g
- Protein: 6.1 g
- Cholesterol: 0 mg
Kelly says
You don’t ever say how to prep Collard greens
Erin says
Hi Kelly! I actually walk through it the post above (with photos), but here is a whole tutorial post on it which I will link to in the recipe card! Thanks! https://thewoodenskillet.com/how-to-prep-collard-green-wraps/
Suzanne says
I’ve been making wraps with collard greens for a while now, and I never blanch them. I just eat them raw. They are a little chewy, but they hold up when you make them ahead. If I don’t plan ahead and have stuff ready, I fall back into unhealthy eating habits. I can’t wait to try this dressing recipe. It sounds so good!
Jen says
Used a different sauce I already had made but loved the wraps! The collard greens worked perfect using your directions to prepare them. We’ll definitely make these again!
Erin says
So glad you enjoyed them!
Angelique says
Hi! I’ve never prepared collard greens before; do you boil them to soften them enough to use as a wrap? How do you prepare them?
Erin says
Hi Angelique! Actually if you go back and read through the post I walk you through how to prepare the collard greens 🙂 I also have a separate post on it here: https://thewoodenskillet.com/how-to-prep-collard-green-wraps/
Lucie says
Hi Erin,
I LOVE how you made this gluten free…I’m a little intolerant to it (who isn’t??!) and wanted to find an alternative.
This is perfect!
Thank you 🙂 xo
Stephanie says
Okay, I need these in my life. Question: if I wanted to make a bunch and save them for lunches, would they hold up in the fridge for 3-4 days?
Erin says
Hmmm… I kept these in the fridge for one night and they were fine! I would just say, be extra diligent about making sure the collard greens are dry before you wrap with them. Your avo might turn brown, but other than that I would think they would be fine for a couple days!!!
Stephanie says
Sweet! Making them this weekend. Thank you!