Raw Rainbow Wraps

This recipe is a healthy keeper! Put them in the kids’ lunches, cut them into bite sized pieces for appetizers and make them ahead for a quick dinner on the run! We know once you taste them, you will think of even more ways to add them to your recipe box. Did we mention how healthy they are?

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Ingredients: (Always use organic ingredients when available.)


Large collard leaves
Red bell pepper, sliced
Carrots, julienned
Yellow and green zucchini squash, julienned
Purple Cabbage, chopped
Mango Dipping Sauce:
1 Ripe mango, peeled and chopped
1 Carton cherry tomatoes, about 2 cups
1/2 red bell pepper
1 Handful of fresh cilantro
Place  ingredients in a blender and blend until smooth (or desired texture, if you prefer a chunkier sauce)
1. Slice, peel, julienne, and chop all of the wrap fillings.
2. Using a sharp knife, remove all or most of the collard green stems. This allows for more flexibility when it comes time to wrap.
3. Lay out the fillings across the collard leaf and roll it up as you tuck in the sides of the leaf.
4. Use Mango Sauce on the side for dipping or put inside the wrap as you are making it.

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