Collard Wraps with Sweet & Spicy Tahini Sauce
These wraps are a staple for me. Not only because they are super nutritious, easy, and versatile, but because they are so darn good! You can fill these up with whatever you’d like! Air-fried tofu, tofu scramble, or tempeh are my favorites, but for my non-vegan friends, these would even be great with an egg salad or tuna!
For these, I always blanch the collards. You simply just boil some water in a shallow pan and place the collard greens in for a few minutes until they are tender. This not only makes them more pliable to roll but easier to eat as well! Make sure to cut off those stems!
Fill these babies up with whatever your heart desires! I love switching up the veggies I use. Sometimes, if I have more time, I’ll add in some sauteed veggies, but more often then not, I just throw in some chopped raw veggies. And not to mention this sauce.. I could literally eat it by the spoonful - my fave! I hope you enjoy!
Collard Wraps with Spicy Tahini Sauce
Ingredients:
- 2 Large Collard Greens
- 1 Serving Tempeh or Protein of Choice
- 1/2 Bell Pepper
- 1/4 cup Shredded Red Cabbage
- Cilantro
- Kimchi
- 2 Tbsp tahini
- 1 1/2 tbsp lemon juice
- 1 cloves garlic
- 1 tsp coconut aminos
- 1/2 tbsp maple syrup
- 1/2 tbsp sriracha
Instructions:
- To make the sauce, combine all ingredients, whisking until completley smooth. Set aside.
- Chop whatever vegetables you want to use and prep whatever your protein of choice is. For these, I used a tamari marinated tempeh.
- In a large, shallow pan, bring a couple cups of water to a boil. Gently place the collard greens in the boiling water for a couple minutes, or until tender. This helps soften the wraps to make them more pliable to roll and easier to consume. Remove from the water and pat dry. Then, cut off the stems.
- Fill your wraps with your veggies and protein. I also added kimchi and cilantro to mine. Fold the ends over and roll! Then, dip away in the sweet and spicy tahini!