Peanut Ginger Rainbow Collard Wraps

Servings: 2

Ingredients: 

4-6 collard leaves, de-ribbed 

1 red pepper 

1 yellow pepper 

2 carrots 

1 cucumber 

1/4 head of purple cabbage, shredded 

1 avocado 

1 cup bean sprouts 

1/4 cup of cilantro 

1/4 cup basil or mint

Peanut Sauce: 

1/4 cup of peanut butter 

2 Tbsp of coconut aminos  

1 dash of sesame oil 

2 Tbsp lime juice 

Small piece of fresh ginger, 1 tsp worth (or ½ tsp of dry ginger) 

1 clove of grated garlic (or ½ tsp garlic powder) 

¼ tsp red chili flakes 

1 tsp hot sauce 

2 Tbsp water to thin out the sauce

Directions: 

Combine all peanut sauce ingredients, except for water. Depending on the texture of your peanut butter, you may need less water. Thin out the sauce until it becomes a dippable texture. 

Wash and de-rib collard leaves. Chop all other vegetables into small matchstick-sized pieces. Place vegetables in a uniform pile at one end of the collard leaf. Top with spices and herbs of choice. Roll the collard leaf like a burrito, tucking it in tightly. Slice in half and dip in peanut sauce to enjoy!