Rainbow Collard Wraps with Peanut Butter Dipping Sauce are a stunning, nutrient-packed meal that celebrates fresh vegetables in their most colorful form. These wraps use large collard green leaves as a natural, low-carb wrapper filled with a beautiful array of crisp vegetables like purple cabbage, orange carrots, red bell peppers, and yellow peppers, creating a literal rainbow of colors and flavors. The creamy, slightly sweet peanut butter dipping sauce adds richness and protein while complementing the fresh crunch of the vegetables perfectly. These wraps are not only visually striking but also incredibly satisfying, offering a light yet filling meal that’s perfect for lunch, dinner, or as an impressive appetizer for entertaining. Each bite delivers a satisfying crunch followed by the smooth, savory-sweet sauce that ties all the flavors together.
Serves: 4 people as a main course (8 wraps total)
Ingredients
For the wraps:
- 8 large collard green leaves, stems trimmed
- 2 cups purple cabbage, thinly sliced
- 2 large carrots, julienned or grated
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 large cucumber, cut into thin strips
- 1 cup snap peas, trimmed and halved lengthwise
- 1 avocado, sliced thin
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped peanuts (for garnish)
For the peanut butter dipping sauce:
- 1/2 cup natural peanut butter
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2-4 tablespoons warm water (to thin)
- 1/4 teaspoon red pepper flakes (optional)
Preparation Time
Total time: 30 minutes
- Prep: 25 minutes
- Assembly: 5 minutes
Instructions
Prepare the Collard Greens
Start by selecting the largest, most perfect collard green leaves from your bunch. Wash them thoroughly and pat completely dry with paper towels. Using a sharp paring knife, carefully shave down the thick stem that runs up the center of each leaf, making it thin enough to fold easily without breaking. Be careful not to cut all the way through the leaf. This step is crucial for making the wraps pliable and easy to roll.
Prepare All the Vegetables
Wash and prepare all your rainbow vegetables. Cut the purple cabbage into very thin slices, julienne the carrots into thin matchsticks, and slice the bell peppers into long, thin strips. Cut the cucumber into thin strips, removing the seeds if they’re large and watery. Trim the snap peas and slice them in half lengthwise. Slice the avocado just before assembling to prevent browning. Having all vegetables prepped and ready makes assembly much quicker.
Make the Peanut Butter Sauce
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until smooth. The mixture will be quite thick at first. Gradually add warm water, one tablespoon at a time, whisking constantly until you reach your desired consistency. The sauce should be smooth and pourable but not too thin. Add red pepper flakes if you like a bit of heat. Taste and adjust seasonings as needed.
Blanch the Collard Greens
Bring a large pot of water to boil and prepare a bowl of ice water. Quickly blanch each collard green leaf for 10-15 seconds in the boiling water, then immediately transfer to the ice water to stop the cooking process. This brief blanching makes the leaves more pliable and removes any bitterness. Pat the leaves completely dry with paper towels before using.
Assemble the Wraps
Lay a blanched collard green leaf flat on your work surface with the stem end closest to you. In the center of the leaf, about 2 inches from the bottom edge, arrange a small portion of each vegetable in colorful rows. Start with the purple cabbage, then add carrots, red pepper, yellow pepper, cucumber, and snap peas. Top with a few slices of avocado and sprinkle with fresh herbs. Don’t overfill, as this will make rolling difficult.
Roll the Wraps
Fold the bottom edge of the collard leaf over the filling, then fold in the sides, and continue rolling tightly from bottom to top, similar to rolling a burrito. The natural moisture in the leaf should help it stick to itself. If needed, you can secure with a toothpick. Repeat with remaining leaves and filling.
Slice and Serve
Using a sharp knife, cut each wrap in half diagonally to show off the beautiful rainbow layers inside. Arrange on a serving platter and sprinkle with chopped peanuts for extra crunch and visual appeal. Serve immediately with the peanut butter dipping sauce on the side.
Make-Ahead Tips
You can prepare all the vegetables and the dipping sauce up to a day ahead and store them separately in the refrigerator. The collard greens can be blanched and stored wrapped in damp paper towels. However, it’s best to assemble the wraps just before serving to maintain the crispness of the vegetables and prevent the wraps from getting soggy.
Customization Ideas
Feel free to swap in any colorful vegetables you prefer or have on hand. Shredded beets, thinly sliced radishes, sprouts, or edible flowers can all add to the rainbow effect. For added protein, consider including strips of grilled tofu, tempeh, or cooked shrimp. You can also make the dipping sauce with almond butter or sunbutter for those with peanut allergies.
Storage
Assembled wraps are best enjoyed fresh but can be stored in the refrigerator for up to 4 hours wrapped tightly in plastic wrap. The dipping sauce will keep in the refrigerator for up to one week and can be thinned with a little warm water if it thickens over time.
