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Collard Green Wraps with Green Curry Tahini Sauce Minimalist Baker

 We loved these wraps.  I didn't have beets but will add next time.  Or sprouts.  And I used extra hummus and kimchi.  I also put the curry in with the wrap.  


WRAPS

  • 1 large collard green leaf
  • 2 Tbsp hummus
  • 1/4 cup shredded beet
  • 1/4 cup shredded carrot
  • 1/4 cup thinly sliced red bell pepper
  • 3 Tbsp ripe avocado
  • 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 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.
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