Ingredients
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4 large collard green or Swiss chard leaves (as wraps) swiss chard leaves4 large collard green or Swiss chard leaves (as wraps)
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1 cup shredded purple cabbage purple cabbage1 cup shredded purple cabbage
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1 cup julienned carrot carrot1 cup julienned carrot
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1/2 cup thinly sliced red bell pepper red bell pepper1/2 cup thinly sliced red bell pepper
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1/2 cup cucumber sticks cucumber1/2 cup cucumber sticks
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1/2 cup bean sprouts bean sprouts1/2 cup bean sprouts
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1/4 cup fresh cilantro leaves cilantro1/4 cup fresh cilantro leaves
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1/4 cup fresh mint leaves mint1/4 cup fresh mint leaves
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1/4 cup fresh Thai basil leaves thai basil1/4 cup fresh Thai basil leaves
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1/4 cup roasted peanuts (optional, omit for nut-free) roasted peanuts1/4 cup roasted peanuts (optional, omit for nut-free)
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1/2 cup cooked edamame or chickpeas (for protein boost) chickpeas1/2 cup cooked edamame or chickpeas (for protein boost)
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1 small red chili, sliced (optional, for heat) red chili1 small red chili, sliced (optional, for heat)
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Tamarind-Ginger Drizzle: gingerTamarind-Ginger Drizzle:
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2 tbsp tamarind paste tamarind paste2 tbsp tamarind paste
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1 tbsp freshly grated ginger ginger1 tbsp freshly grated ginger
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1 tbsp maple syrup or coconut sugar coconut sugar1 tbsp maple syrup or coconut sugar
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1 tbsp lime juice lime juice1 tbsp lime juice
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1 tbsp coconut aminos or gluten-free soy sauce gluten-free soy sauce1 tbsp coconut aminos or gluten-free soy sauce
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1 small clove garlic, minced garlic1 small clove garlic, minced
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2–3 tbsp water (to thin as needed) water2–3 tbsp water (to thin as needed)
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Pinch of sea salt sea saltPinch of sea salt
Directions
Serve immediately for the freshest crunch, or wrap tightly and refrigerate for up to 24 hours. Ideal for lunchboxes, picnics, or a light dinner. For extra protein, swap in baked tofu or tempeh. For a nut-free version, omit peanuts or substitute with toasted seeds. You can use any sturdy leafy green for the wrap, or even rice paper for a different texture. Adjust spice level and herbs to taste.
Steps
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1
Done
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Wash and prep all vegetables and herbs. Pat the collard or chard leaves dry and trim the thickest part of the stem for easy rolling. |
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2
Done
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Arrange the shredded cabbage, carrot, bell pepper, cucumber, bean sprouts, edamame or chickpeas, and herbs in small piles for quick assembly. |
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3
Done
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For the tamarind-ginger drizzle, whisk together tamarind paste, grated ginger, maple syrup (or coconut sugar), lime juice, coconut aminos (or gluten-free soy sauce), minced garlic, water, and a pinch of salt in a bowl until smooth. |
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4
Done
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Lay a collard or chard leaf on a flat surface. Place a small handful of each veggie, protein, and herbs in the center. Top with a few roasted peanuts (if using) and sliced chili (for heat). |
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5
Done
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Drizzle a spoonful of tamarind-ginger sauce over the fillings. |
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6
Done
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Fold the sides of the leaf over the filling, then roll tightly from the bottom up to form a wrap. Repeat with remaining leaves and fillings. |
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7
Done
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Slice wraps in half if desired, and serve with extra tamarind-ginger drizzle on the side. |
