For when your life needs more vegetables: Asian Collard Wraps with Spicy Peanut Sauce! Fresh, vibrant, and healthy. Big leafy greens are used to make these vegan, gluten-free burritos. Packed with crunchy veggies, brown rice, and protein-rich hummus.
Vegan Asian Collard Wraps
Collard Wraps are vegetable burritos. Instead of wheat tortillas, raw collard green leaves hold everything together. Inside, a thick smear of hummus is layered with various fresh crunchy vegetables and brown rice. To make it complete, spicy peanut sauce is drizzled over everything. YUM!
Asian Collard Wraps are raw vegan collard wraps inspired by Asian flavors. Mint and Basil add lots of aromatic freshness. And the Spicy Peanut Sauce tastes so good, you’ll want to eat it with everything! The creamy sauce pulls everything together and adds lots of exciting flavor.
I discovered Collard Wraps in the world of vegan cuisine. I am not vegan. But I love vegetables. And vegans know so many creative and delicious ways to eat veggies!
Whenever I feel sluggish and in need of a vegetable recharge, I make Collard Green Wraps. Dairy-free and gluten-free, these vegan wraps are packed with red bell peppers, crunchy cucumbers, and shredded red cabbage. They are so colourful; another appropriate name is Rainbow Collard Wraps.
Asian Collard Wraps make the most delicious, plant-based light meal or snack. A healthy meal and fun way to eat lots of fresh veggies. Enjoy!
Ingredients:
- Collard Green Leaves. The vegetable wrap that holds everything together. Gorgeous collard greens are the leafy green that acts as the wrapper. Look for large, bright green collard leaves. Raw collard greens are sturdy enough to hold everything together and taste neutral.
- Hummus. Store-bought, pre-packaged hummus makes it even easier and faster to assemble. Buy the brand and flavor you like best. For even more flavor, choose a flavored hummus. Other great additions: choose red pepper hummus, roasted garlic hummus, jalapeno hummus, or herb hummus. Please read the ingredient list to ensure it’s entirely gluten free.
- Brown Rice. Contains more fiber than regular white rice.
- Cucumber, Red Bell Pepper, and Red Cabbage. The raw veggies that add crunch, vibrancy, and freshness. Add whatever vegetables you like but choose a colourful and crunchy combination. Other favorite fillings: blanched green beans, roasted sweet potatoes, spinach, and grated carrot.
- Mint or Basil. The aromatic adds an extra special fragrance and flavor. Can be subbed with cilantro.
- Sriracha. Optional. For additional spicy heat.
- Spicy Peanut Sauce. Peanut butter, lime juice, garlic, ginger, brown sugar, sesame oil, soy sauce, cilantro, and sriracha. Mix in one bowl for a flavorful sauce. Swap the peanut butter with tahini, if you prefer.
Instructions:
- Make Spicy Peanut Sauce. In a medium bowl, mix the sauce ingredients. Set aside.
- Prep collard leaf. Wash and dry the leaves thoroughly. Cut off the stem. Flip the leaves so the dark green side is facing down. Using a sharp knife, carefully trim the thick stem at the base of the leaf.
- Assemble. Assemble the collard wrap like a burrito. Add a thick layer of hummus first, so everything else will stick to it. Add brown rice, vegetables, and finally, the spicy peanut sauce.
- Fold into a burrito. Wrap into a burrito, as tightly as possible, but be careful not to break the leaves. Grab the bottom long edge of the collard green and wrap over the vegetables. Tuck both sides in and keep rolling until you finish with a fat, burrito-looking shape.
- Cut in half and enjoy. Cut the collard wrap in half, like a burrito. Enjoy immediately, making sure to dip with additional peanut sauce!
PRO Tips:
- Make Spicy Peanut Sauce ahead of time. The peanut sauce can be made in advance. When mixing the sauce, add hot water to loosen the thick peanut butter.
- Assemble right before eating. Vegan Collard Wraps taste best when assembled right before eating. Don’t make in advance and store in the fridge to eat later.
More Healthy Recipes:
- Asian Rice Bowls
- Korean Sushi Bowl (Hwe Dup Bap)
- Homemade Miso Soup
- Vegan Dark Chocolate Mousse with Cashew Cream
- Spicy Sweet Potato Fries + Chipotle Aioli
Vegan Asian Collard Wraps with Spicy Peanut Sauce
Ingredients
- 6 collard green leaves
- 12 Tbsp store-bought Hummus (about 2 Tbsp per collard wrap)
- 2 cups (cooked) brown rice (about 3 Tbsp per collard wrap)
- 1 cup purple cabbage thinly sliced
- 1 red bell peppers thinly sliced
- 1 cucumber thinly sliced
- big handful mint or Thai basil
- sriracha *optional; for extra spicy kick
Spicy Peanut Sauce
- 1/4 cup peanut butter (I prefer chunky but smooth also works; can be subbed with tahini)
- 2-3 Tbsp hot water
- 1 Tbsp lime juice
- 1 garlic clove minced
- 1 inch ginger minced
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sriracha (if you don't like it spicy, use only 1 tsp)
- 1 Tbsp cilantro finely chopped (optional)
Instructions
- Make Spicy Peanut Sauce. In a medium bowl, mix together the sauce ingredients until smooth. Set aside.
- Prep collard leaf. Wash and dry the collard leaves thoroughly. Cut off the stems. Flip the leaves so the dark green side is facing down. Using a sharp knife, carefully trim the large part of the stem so that it lies flat.
- Assemble. Assemble the collard wrap like a burrito. Add a thick layer of hummus first, so everything else will stick to it. Add brown rice, vegetables, and finally, the spicy peanut sauce.
- Fold into a burrito. Wrap into a burrito, as tightly as possible, but be careful not to break the leaves. Grab the bottom long edge of the collard green and wrap over the vegetables. Tuck both sides in and keep rolling until you finish with a fat, burrito-looking shape.
- Cut in half and enjoy. Cut the collard wrap in half, like a burrito. Enjoy immediately, making sure to dip with additional peanut sauce!
Notes
- Make Spicy Peanut Sauce ahead of time. The peanut sauce can be made in advance. When mixing the sauce together, make sure to add hot water to loosen the thick peanut butter.
- Assemble right before eating. Vegan Collard Wraps taste best when assembled right before eating. Don’t make in advance and store in the fridge to eat later.
