Total approx time: 10 minutes

GF, Dairy Free, Vegetarian Option

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Ingredients:

Option 1

• 2 leaves Collard Greens, if unavailable substitute Swiss Chard (but note do not use the hot water/ice bath technique unless you want soggy wraps!)

• 1/2 Bell Pepper, sliced

• 1/2 Cucumber, sliced

• 1 Carrot, sliced

• 1/2 cup Bean Sprouts

• 1/2 Mango, sliced

• 1 cup Rice noodles

• 1/2 Tbsp Chili garlic oil

• 1/2 Tbsp Coconut Aminos

• 1/2 Tbsp Rice Wine Vinegar

• 1/2 Tbsp Agave Syrup, if unavailable substitute honey or maple syrup

• 1/2 Tbsp Sesame oil

 

Option 2

• 2 leaves Collard Greens

• 1/2 Cucumber

• 1/2 cup Alfalfa Sprouts

• 1 cup Romaine Lettuce

• 1/2 cup Chicken breast (sliced)/Canned Tuna

• 1 Tbsp Mayonnaise

• 1 Tbsp Pesto

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Equipment:

• Knife, for chopping vegetables

• Cutting Board

• Large frying pan

• Bowl

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Process:

1. Fill large frying pan with boiling water and let cool slightly. Fill a bowl with ice water. Place collard green leaf in water and leave in for a few seconds. Then transfer to ice water and leave in until leaf is cool. Pat dry with a paper towel.  

2. Option 1:
   (i) Place leaf on plate and tightly layer bell pepper, cucumber, carrots, bean sprouts, mango and rice noodles on one end. Tightly roll up the leaf, folding in on either side.
   (ii) For dipping sauce, combine chili garlic, coconut aminos, rice wine vinegar, agave and sesame oil.

3. Option 2:

(i) Place leaf on plate and spread on mayonnaise and pesto evenly.​

(ii) Layer cucumber, alfalfa, romaine and chicken/tuna on one end. Tightly roll up the leaf, folding in on either side. 

Enjoy immediately or later that day!