Rainbow Collard Wraps with Tahini Ginger Dressing
These Rainbow Collard Wraps combine protein-rich tofu, hummus as a flavorful base, micro greens, and vibrant vegetables all wrapped in nutrient-rich collard green leaves. These RAINBOW VEGGIE WRAPS are bursting with flavor and are the perfect gluten-free alternative to traditional wraps! Pair with my homemade ginger tahini dressing for a restaurant-worthy meal. They’re super easy to make and perfect for hot days when cooking on a hot stove is the last thing you want.
Protein Packed Vegan Recipes
Why You’ll Love These Rainbow Collard Wraps
Protein Rich – With tofu for plant-based protein, hummus, and an array of fresh vegetables, these wraps promise to deliver your daily dose of protein to fuel your body. As a cherry on top! Collard green leaves provide a nutritional base for these rainbow collard wraps, making them perfect for those on a gluten-free diet.
Visual Delight – Experience the joy of eating with your eyes first. Adorned with vibrant and crunchy vegetables, these rainbow tofu wraps will truly delight your taste and vision.
Dairy-free Dip Sauce – The tahini ginger dressing adds a creamy element to your rainbow vegetable wraps without the touch of dairy. Infused with a hint of garlic and a tang of lime juice, you’ll have a hard time stopping yourself from digging your wraps again and again into this homemade delicacy.
Versatile – Feel free to stuff these hearty greens with whatever veggies you have. The key is to aim for a medley of vivid colors, ensuring a visually stunning and nutrient-packed meal. These wraps are an open canvas for your culinary creativity.
A Filling Snack – Tired of meals that leave you reaching for snacks later? Not anymore once you master these rainbow collard wraps. They are super filling, thanks to wholesome ingredients that energize you throughout the day.
How to Make Rainbow Collard Wraps with Tahini Ginger Dressing
Prepare Collard Green
First, prepare your collard greens to make them more malleable and easier to eat. Slice off the tough part of the collard green stem by slicing horizontally across the stem to remove as much of the stem as possible. See the photos above if you need more directions!
Blanch Collard Greens
Bring a pot or shallow pan of water to a gentle simmer and prepare an ice bath in a separate large bowl. Wash your collard greens, dunk them for 5-10 seconds into simmering water.
Then transfer them into the ice bath to stop cooking. It helps retain their vibrant green color. Pat the greens dry with a dish towel.
Prepare Crispy Tofu
Slice your tofu into strips, toss in coconut aminos, and add cornstarch. Air fry at 400f for 12-15 minutes or until crispy, or bake at 425 for 20-25 minutes, flipping halfway through.
Prepare Veggies
Julienne your veggies into thin sticks and shred your purple cabbage.
Make Tahini Ginger Dressing
To make your dressing add all ingredients into a blender and blend until smooth. Season with salt to your taste.
Assemble Rainbow Collard Wraps
Assemble your wraps by placing some hummus in the center, followed by your veggies and crispy tofu.
Fold the sides of the collard green leaf over the filling, then roll it up tightly like a burrito. If you’d like, you can slice them in half. Dip away and enjoy!
Recipe Tips for Rainbow Collard Greens
Remove Stem: Make sure to remove the stems from the collard greens. The tough stems could make it difficult to wrap the roll.
Make your own hummus! All you need is chickpeas, olive oil, cumin, a clove of garlic, lemon juice, salt and pepper, and blend until smooth. Adjust ingredients to your taste. It’s 10x better than store-bought.
Bulk it up! To make this even more filling add in some brown rice or quinoa to your wraps!
Allergies/Substitutions
Make it Soy-Free: Swap your tofu with chickpeas, lentils or any legume of your choice or just use fruits and veggies!
Swap the veggies: Don’t hesitate to sneak in your favourite vegetables while filling these rainbow collard wraps. Toss in bell peppers, avocado slices, or thinly sliced beets for extra flavour and nutrients.
Swap the tofu with tempeh for a delightfully chewy texture and a nutty and earthy flavour!
Swap tahini for peanut butter for an extra protein punch.
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Rainbow Collard Wraps with Tahini Ginger Dressing
Ingredients
Rainbow Collard Wraps
- 10 large collard green leaves
- 300 g extra firm tofu
- 1 tbsp Coconut aminos
- 2 tsp cornstarch
- ½ cup hummus
- 1 mango
- ½ large cucumber
- ¼ purple cabbage shredded
- 1 medium carrot
- 1 red bell pepper
- 2 cups microgreens
Tahini Ginger Dressing
- ¼ cup tahini
- 1 tbsp grated ginger
- ¼ cup chopped carrot
- 1 ½ tsp coconut aminos
- ¼ cup almond milk
- 1 lime (juice)
- Salt to taste
Instructions
- First, prepare your collard greens to make them more malleable and easier to eat.
- Slice off the tough part of the collard green stem by slicing horizontally across the stem to remove as much of the stem as possible. See the photos above if you need more directions!
- Bring a pot or shallow pan of water to a gentle simmer and prepare an ice bath in a separate large bowl.
- Wash your collard greens, and dunk for 5-10 seconds into simmering water and then into the ice bath to stop cooking.
- Pat the greens dry with a dish towel.
- Slice your tofu into strips, toss in coconut aminos, and add cornstarch. Air fry at 400f for 12-15 minutes or until crispy, or bake at 425 for 20-25 minutes, flipping halfway through.
- Julienne your veggies into thin sticks and shred your purple cabbage.
- Assemble your wraps by placing some hummus in the center, followed by your veggies and crispy tofu.
- Wrap up your leaves just like a burrito; then, you can slice them in half if you’d like.
- To make your dressing add all ingredients into a blender and blend until smooth. Season with salt to your taste.
- Dip away and enjoy!