Asian Collard Wraps
Fresh, vibrant, healthy. Asian Collard Wraps taste so good, my meat-loving husband routinely asks for them. Plus, that spicy peanut sauce!
- 6 collard green leaves
- 1 package store-bought (Spicy) Hummus (or flavored hummus of your choice)
- 2 cups (cooked) brown rice
- 1 cup purple cabbage thinly sliced
- 1-2 red bell peppers thinly sliced
- 1 cucumber thinly sliced
- mint or Thai basil
Spicy Peanut Sauce
- 1/2 cup peanut butter (I prefer chunky but smooth also works)
- 1/4 cup hot water
- 2 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)
Add Spicy Peanut Sauce ingredients to a medium bowl. Mix well with a spoon until combined and somewhat smooth.
Take one collard green and flip to the opposite side (dark green side face down). Carefully trim the stem.
Add ingredients in layers: hummus, rice, vegetables, herbs, peanut sauce, extra drizzle of sriracha. Begin with hummus so that it will act as a glue for the rice.
Using the collard green as a wrap, fold like a burrito: 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 eat immediately.
*Although I listed specific ingredient amounts for the vegetables and rice, the actual quantities will vary according to the size of the collard green. Collard greens do not come in uniform size. Some will be bigger than others. Use your discretion so that every collard wrap has enough rice, veggies, herbs, and sauce.
**To make this without peanut butter, a good substitute is tahini. Just whisk the ingredients together. If the sauce "freezes" or thickens too much, simply add 2-3 Tbsp more water and keep whisking until smooth.
***The cook time does not include the time needed to cook brown rice.