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
Scale
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