Collard Green Rainbow Wraps

Collard Green Rainbow Wraps

Makes 6 wraps, 12 halves



1 bunch of collard greens (6 leaves)

¼ a red cabbage, sliced into thin hairs

1 C alfalfa sprouts

1 C shredded carrots

1 C sliced cucumber

Crispy tofu

1 pack tofu

1 Tbsp vegetable or canola oil

1 Tbsp soy sauce

1 tsp honey

Ginger Dressing

½ C cashew, soaked, 1-2 hours

¾ C water

1/8th a white onion

1 ½ Tbsp peanut butter

1 ½ Tbsp fresh ginger

1 Tbsp rice vinegar

2 tsp honey

2 garlic cloves

½ tsp turmeric

Juice of 1 lime

¾ tsp salt

¼ tsp black pepper

Optional: Previously cooked brown rice


  • Clean collard green leaves, slice out the center white stem, leaving about 2-3 inches connected at the top of the leaf.
  • Steam collard green leaves individually, for no more than 30 seconds each. Set on a flat plate.
  • For the tofu, strain the fluid, slice into thin slices along the shorter end of the block. Marinate with the soy sauce, honey, and oil. Place a in a non-stick pan on medium-high heat until golden-brown and caramelization forms. Repeat with the other side. Set strips aside.
  • Set your collard green leaves on a cutting board, place one side of the leaf ¼ the way on the adjacent side to fill the gap made from cutting out the stem. Layer your ingredients in the center starting with the tofu strip, rice, cabbage, carrots, cucumber and sprouts. Roll the same way you would roll a burrito. Slice right down the middle.
  • For the dressing, throw contents into a vitamix or high-speed blender and blend until perfectly smooth and creamy. Use this as your dipping sauce. Enjoy!


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