Vibrant Collard Green Wraps with Green Curry Tahini Sauce
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
1 (Wrap)
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Calories
338 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Chinese, Thai, American, Middle Eastern, Vegan
Vibrant Collard Green Wraps with Green Curry Tahini Sauce
Description
Vibrant Collard Green Wraps with Green Curry Tahini Sauce feature a large collard green leaf carefully prepared by shaving the stem to aid folding. The wrap is layered with hummus, shredded beets and carrots, thinly sliced bell pepper, creamy avocado, fresh sprouts, and a bit of sauerkraut or kimchi for tang. The accompanying green curry tahini sauce blends green curry paste, tahini, citrus juice, and a touch of maple syrup for balance, thinned to a dippable consistency. The preparation creates a fresh, crunchy, and creamy wrap that holds its shape well and offers a flavor profile combining earthiness, brightness, and mild heat. Served as a light and colorful meal or snack, these wraps highlight the combination of raw vegetables with a vibrant sauce that enhances but does not overwhelm the fresh ingredients.
The method involves assembling the ingredients carefully inside the collard leaf and pressing down to achieve a compact wrap. The green curry tahini sauce adds a creamy, slightly spicy element that complements the crisp vegetables and natural sweetness from the beets and carrots. These wraps can be adapted using different sprouts or fermented vegetables based on preference.
Because the recipe includes homemade green curry paste as an option, the sauce’s saltiness and spiciness levels can be adjusted, making it customizable. The collard leaf stems must be thinned to allow easy folding without tearing. This ensures the wrap maintains its structural integrity when folded and eaten.
Ingredients
WRAPS
- 1 large collard greens leaf
- 2 Tbsp hummus
- 1/4 cup beets shredded
- 1/4 cup carrot shredded
- 1/4 cup red bell pepper thinly sliced
- 3 Tbsp avocado ripe
- 1/4 cup sprouts (any sprout // we prefer broccoli)
- 1-2 Tbsp sauerkraut or kimchi (or sub thinly sliced cabbage or herb such as parsley or cilantro)
SAUCE
- 3-4 Tbsp green curry paste (if using store-bought curry paste, start with less as it’s saltier and spicier than our DIY recipe)
- 1 Tbsp tahini (or sub cashew butter)
- 1 Tbsp lemon juice or lime juice
- 1/2-1 tsp maple syrup (if not vegan, raw honey is good too)
Instructions
- Start by rinsing collard green, patting dry, and chopping off the bulky end of the stem (where the base of the leaves meet). Then use a sharp knife to carefully shave down the thickness of the remaining stem so it folds and wraps easily (see photo).
- Prep all veggies by thinly slicing with a knife, mandolin, or food processor. Set aside.
- Prepare your sauce by adding green curry paste, tahini, lemon or lime juice, and maple syrup to a small bowl and whisking to combine. Depending on the brand of your curry paste and tahini, you may need to add a little water to thin so it’s a dippable sauce. Taste and adjust flavor as needed, adding more citrus for acidity, maple syrup for sweetness, or tahini for creaminess. Set aside for serving.
- To assemble, add your hummus to bottom third of the collard green, then gradually build on top in layers, adding your shredded beet, carrot, bell pepper, avocado, sprouts, and sauerkraut (or kimchi or cabbage).
- Next, press it all down so it’s in the bottom 1/3 of the collard green, fold the base over the ingredients, tuck in the sides to secure the fillings, and continue rolling away from you until the seams meet. Cut in half or eat whole. Repeat the process to make desired number of wraps. Enjoy immediately with green curry tahini sauce on the side for dipping / spooning on top.
- Store leftovers covered in the refrigerator for up to 2-3 days. The sauce will keep when stored separately for up to 5 days. Not freezer friendly.
Notes
- Make sure to shave the collard stem well so the leaf folds easily without breaking.
- Adjust the green curry paste quantity based on the paste's saltiness and spice level to suit taste.
- Use any type of sprouts or fermented vegetables like kimchi or sauerkraut to vary flavors.
- The sauce can be thinned with water if needed to create a dip consistency.
- Nutrition info is approximate and based on homemade green curry paste and lower end of ingredient quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(Wrap)
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1wrap | |
| Calories | 338 | 17% |
| Carbohydrates | 30.6g | 10% |
| Protein | 8.9g | 18% |
| Fat | 23.1g | 36% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 6.36g | 37% |
| Monounsaturated Fat | 11.83g | 59% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 343mg | 14% |
| Potassium | 949mg | 20% |
| Fiber | 11.5g | 46% |
| Sugar | 13.4g | 27% |
| Vitamin A | 8005IU | 160% |
| Vitamin C | 123.62mg | 137% |
| Calcium | 161.42mg | 16% |
| Iron | 3.76mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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