Veggie Wraps (+ Ginger Tahini Dressing)
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 prep instructions
Filling Options:
- yellow pepper cut into strips
- tomato cut into strips
- avocado sliced
- carrots julienned or matchsticks
- purple cabbage cut into strips
- cucumber cut into strips
- micro-greens
Dressing:
- ¼ cup tahini
- ¼ cup carrot finely grated
- ¼ cup unsweetened almond milk
- 2 tablespoons extra virgin olive oil
- 1½ - 2 tablespoons ginger grated
- 2 teaspoons fresh lime juice
- ½ teaspoon soy sauce sub coconut aminos
- pinch kosher salt
Instructions
- Collard Greens + Filling: Prepare collard greens and place desired combination of filling ingredients in the middle.
- Wrap It Up: 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.
- Make Dressing: In a blender (or mini food processor), add ¼ cup tahini, grated carrot, ¼ cup unsweetened almond milk, 2 tablespoons extra virgin olive oil, 1½ - 2 tablespoons ginger, 2 teaspoons fresh lime juice, ½ teaspoon soy sauce, and a pinch kosher salt. Blend until fully combined.
- Serve: Enjoy 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
Calories: 214kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 102mg | Potassium: 574mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7581IU | Vitamin C: 73mg | Calcium: 98mg | Iron: 1mg
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