Published On: Mon, Mar 25th, 2019

Raw rainbow wraps with ginger tahini dressing

If you’re looking for a vibrantly fresh and satisfying lunch recipe that doesn’t scrimp on flavours then look no further than these crunchy raw rainbow veg wraps. 

Raw rainbow wraps recipe

Raw rainbow wraps with ginger tahini dressing

If you're looking for a vibrantly fresh and satisfying lunch recipe that doesn't scrimp on flavours then look no further than these crunchy raw rainbow veg wraps. 

Author Califia Farms

Ingredients

  • collard greens prepared
  • yellow pepper
  • tomato cut into strips
  • avocado cut into strips
  • carrots cut into strips
  • purple cabbage cut into strips
  • cucumber cut into strips
  • micro greens

Dressing:

  • 65 g tahini
  • 1 1/2 - 2 tablespoons freshly grated ginger
  • 15 g finely grated carrot
  • 1/2 teaspoon coco aminos
  • 60 ml Unsweetened Almondmilk
  • 2 teaspoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • pinch of salt

Instructions

  1. To prepare collard greens, take your huge collard green and cut off the stem right where it meets the leaf. Then take your knife and run it down the part of the stem that goes up into 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). Place leaf in a shallow, wide pan of just-about-boiling water for 3-5 seconds, remove and immediately place in an ice bath for a minute or two. Then place on a paper towel to dry.
  2. Place the desired combination of filling ingredients in the middle of the leaf. Fold collard green around the filling like a burrito. Cut in half for serving.
  3. Combine Dressing ingredients in blender (a mini food processor immersion blender would work too) and blend until fully combined. Serve wraps with dressing.

Comments

Comments

Tags: , ,