Collard Green Wraps with Red Pepper Sauce

These wraps are a great combination of taste and texture, sweet and savory, and make for a quick meal that will keep you full longer!

Collard Green Wraps with Red Pepper Sauce

Sauce

  • 1 ripe golden mango, peeled & pit removed
  • 1/2 red bell pepper
  • 1/2 Tablespoon Bragg Aminos
  • 1 Tablespoon lemon juice

Blend well until smooth. Set aside.

Wrap

  • Large collard green leaf
  • Broccoli Sprouts (Alfalfa sprouts are good too)
  • Tomatoes
  • Avocado
  • Carrot, shredded
  • Cucumber, sliced lengthwise
  • Red onion, sliced

Wash and dry the collard green leaf. Using a sharp knife, carefully shave off the thicker part of the stem and chop off the end of it so your leaf has a straight bottom – rolls easier that way. Spoon some of the sauce on the leaf and then add your sprouts, sliced tomato, sliced avocado, shredded carrot, sliced cucumber, and red onion. Add as much filling as you want or as much as your collard green leaf will hold. Roll it up, cut in half (or not) and either put it in the fridge for later or devour it as soon as you make it. Goes perfect with the dipping sauce!

Collard greens are packed with fiber to fill you up and keep you satiated for longer. They are rich in phyto-nutrients, antioxidants and anti-inflammatory properties, vitamins C & K and other potent anti-cancer properties. It’s low in calories but while being a nutritional powerhouse. One more bonus, it requires no prep other than a light rinse and dry.

Enjoy!

Comments (4)

    1. Hi. The Aminos is a soy sauce alternative. It’s not a raw ingredient but it is vegan. I just linked the Bragg Liquid Aminos listed above in the recipe. That will take you to a picture and description of the item on Amazon. The leaf I used is a collard green leaf. Because they are large and flat, they lend well to wrap making so long as you trim down the stem. Kale leaves are too curly and unruly for wrapping, but it is fantastic chopped and massaged with a light drizzle of extra virgin olive oil and salt for a “deconstructed” wrap bowl. Try it and let me know how it goes!

  1. Hi Gia. I saw your demonstration at the Girl Talk event at Harvest last Thursday. I loved your little talk on nutrition. I beleive we can heal our bodies of many things through nutrition, as God designed them to be self-healing! And although I cannot eat completely raw vegan because of other food restrictions I have, I eat very clean and I was really inspired! So, thank you! I am excited to try this wrap. But one of the things I cannot have is soy. Is there an alternative to the aminos that goes into the sauce? Or will it change the flavor all that much if I leave it out? Thanks in advance!

    1. Hi Rachael! Thank you so much! Glad I had the opportunity to share at Girl Talk. I actually would not encourage everyone to go all Raw Vegan. It comes with it’s own challenges and food restrictions as is your case. But there are also definite rewards. I have learned it is the best choice for me and my husband. And I’ve had so much fun creating the dishes! I feel like, if anyone knows how to include more fruits and veggies in their diet, that would be me. 🙂 So, I am happy to help with that. As far as a soy alternative goes, yes. You could use Coconut Aminos. It is a lower sodium product as well so you’ll have to adjust the amount in the recipe to taste. Trader Joe’s sells it for a great price too. Happy to share and help any way I can. Hope you love the wrap!!

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