Rainbow Collard Green Wrap
Using a small paring knife, trim stem end off each collard green leaf. Holding knife horizontally and cutting away from you, carefully remove stem (so you get a flat surface that can easily fold).
Ingredients :
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. pure maple syrup
- 1 tsp. toasted sesame seeds
- 1/3 cup plus 1/4 c. tahini, divided
- Kosher salt
- 4 large collard green leaves, rinsed, dried
- 1 cup shredded purple cabbage
- 3/4 cup grated carrots
- 1 yellow bell pepper, seeds and ribs removed, sliced into thin strips
- 2 ripe avocados, thinly sliced
- 1 cup alfalfa sprouts
- 3/4 cup red sauerkraut
Directions :
- In a small bowl, whisk vinegar, syrup, sesame seeds, 1/3 cup tahini, and 2 tablespoons water until combined; season with a pinch of salt. Set aside.
- Using a small paring knife, trim stem end off each collard green leaf. Holding knife horizontally and cutting away from you, carefully remove stem (so you get a flat surface that can easily fold).
- Arrange leaves on a flat surface. Spread remaining 1/4 cup tahini among leaves in a thin layer. Divide cabbage, carrots, bell peppers, avocados, sprouts, and sauerkraut on one side of each leaf. Roll exposed side up and over filling like a burrito, tucking in edges.
- Cut each wrap in half on a diagonal. Serve with reserved tahini sauce alongside for dipping.
