I received a beautiful collard green bunch this week in my organic basket and decided to make some collard wraps for lunch. These wraps have an Asian spin on them by dipping them in a delicious sauce. I was so happy to see the Mr. gobble them up.
4 large collard green leaves
An assortment of cut vegetables (I chose 1 avocado, sliced; 1/2 large carrot, in strips; handful of baby spinach; 1/2 green pepper, sliced; 1/2 cup mixed sprouts; handful basil leaves; few tbsp raw sesame seeds)
For the dipping sauce:
1 tsp Asian hot chili sauce
1/2 tsp sesame oil
2 tbsp tamari sauce
1 Tbsp rice vinegar
Combine sauce ingredients and set aside. Prepare your collard leaves by shaving down the stem on the side of the leaf where the stem pops up. Take a leaf and place 1/4 of each vegetable ingredient in the middle of your leaf and wrap up.
Click here to see a great tutorial on how to prepare and wrap your collard leaves. Repeat with remaining 3 leaves. Cut each wrap in half diagonally and serve with dipping sauce. Such a satisfying and healthy meal! Enjoy.