Rainbow Veggie Wraps Recipe
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
2 servings
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Calories
254 kcal
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Course
Lunch
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Cuisine
North American
Rainbow Veggie Wraps Recipe
Description
The recipe starts with making a smooth peanut dipping sauce by combining peanut butter with water, lime juice, soy sauce, garlic, and fresh grated ginger, heated to meld flavors. Cabbage leaves can be blanched briefly for pliability, then layered with a vibrant mix of vegetables including thinly sliced bell peppers, carrots, asparagus, and shredded purple cabbage. The vegetables contribute various textures and a range of colors that make these wraps visually appealing. Rolls are formed tightly and can be secured with toothpicks if needed.
The wraps provide a fresh and crunchy texture contrasted by the creamy, tangy peanut dipping sauce which balances mild sweetness and umami. This dish is primarily a raw preparation which highlights the freshness of the vegetables and the aromatic qualities of the peanut sauce.
These wraps serve well as a light lunch, appetizer, or snack and cater to those seeking fresh, plant-based preparations without heavy cooking. The peanut sauce enriches the flavors and adds protein and healthy fats.
The recipe notes suggest substituting almond butter for peanut butter to accommodate paleo or Whole30 diets, preserving the creamy texture while accommodating dietary needs.
Ingredients
Easy Peanut Dipping Sauce
- ¼ cup peanut butter see notes, all-natural, salted; or almond butter
- ¼ cup water
- lime juice from half lime
- 1 tablespoon soy sauce sub coco aminos for paleo and Whole30
- 1 clove garlic minced
- 1 teaspoon ginger fresh grated
The Veggie Rainbow Wraps
- savoy cabbage for wrapping, purple and green
- bell peppers thinly sliced, yellow and red
- carrot thinly sliced
- asparagus tough ends snapped off
- purple cabbage shredded
Instructions
- Make the peanut sauce by adding all of the peanut sauce ingredients to a small saucepan and bringing them to a simmer over medium heat.
- Optional step: blanch the cabbage leaves for 1 minute in boiling water to soften them slightly. Run them under cold water immediately afterward.
- Lay the cabbage leaves on a work surface and layer the other veggies inside. Roll tightly and place on a serving tray seam side down. If you'd like, you can secure them with toothpicks.
Notes
- Substitute almond butter for peanut butter to make the dipping sauce paleo- and Whole30-compliant.
- Optionally blanch cabbage leaves for 1 minute in boiling water and cool to make them more pliable for wrapping.
- Secure wraps with toothpicks if needed to keep them tight during serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1 wrap | |
| Calories | 254kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 549mg | 23% |
| Potassium | 661mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 7723IU | 154% |
| Vitamin C | 119mg | 132% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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