Meatless Monday: Zesty Cabbage Kimchi Collard Green Wraps

Quick to make and easy to carry, collard green wraps have recently become my latest

lunch obsession.

When I decided to limit my consumption of sandwiches and wraps made with whole wheat

flour–from sliced bread to pitas to wraps–I began to explore other ways to make  light and

healthy wraps.

I experimented with romaine lettuce but I found that large, firm, hardy, collard green leaves

were simpler to work with and easier to hold.

I vary the fillings based upon what seasonal organic vegetables I have on hand in my kitchen.

These handy wraps are great to pack and go for lunch or even summer picnics.

I love to refrigerate a couple in a glass storage container for quick snacks as well.

Today I whipped up some red cabbage kimchi collard green wraps and they taste amazing.

Here’s how you can make them.

Zesty Cabbage Kimchi Collard Green Wraps

Meatless Mondays: Zesty Cabbage Kimchi Collard Green Wraps

Makes 4 wraps

Salad Filling Ingredients:

4 Organic Collard Green leaves

1/2 cup shredded Organic Red Cabbage

1/2 cup shredded Organic Green Cabbage

1 sliced Organic Red Onion

2 shredded Organic Carrots

2 sliced Organic Scallions

1/2 cup Organic Kimchi

Dressing:

Juice of 1 Organic Lemon

2 tablespoons Apple Cider Vinegar

1 tablespoon Coconut or Sesame Oil

2 tablespoons Braggs Liquid Aminos

1 tablespoon Nutritional Yeast

1 tablespoon Turmeric powder

1/2 teaspoon Cayenne Pepper

1 teaspoon Italian herbal seasoning or herbal vegetable seasoning of choice

A pinch of Himmalyan Sea Salt

Optional: 1 Organic Avocado, sliced

Meatless Mondays: Zesty Cabbage Kimchi Collard Green Wraps

Directions:

Wash collard green leaves and pat dry.

Trim each leaf into a large rectangle and set aside.

Save the trimmings and slice thinly to add to the filling.

Wash and grate red cabbage, green cabbage and carrots.

Cut the onion into thin slices, then cut the slices in half.

Put all of the shredded vegetables into a bowl.

Add the kimchi.

Put the dressing ingredients into your blender and blend for a few seconds until creamy.

Pour the dressing over the vegetables and toss.

Allow the salad to marinate in the refrigerator for a few minutes.

Meatless Mondays: Zesty Cabbage Kimchi Collard Green Wraps

Filling the wrap:

Using a large spoon, scoop up the salad filling and place it about 1 inch from the edge

of the prepared collard green leaf.

Roll the collard green leaf around the filling firmly,  ending with the open edge down.

Place the finished wrap on a plate and continue making your other 3 wraps.

Serve with avocado slices.

Sometimes I add the avocado slices to the inside of my wraps and that tastes

amazing as well.

The sky is the limit with collard green wraps.

Have fun creating all kinds of delicious fillings for your wraps.

Enjoy!

 Have you ever made collard green wraps?

What ingredients are in your favorite wrap fillings?

Share your experiences and suggestions with us.

 

 “Shared on Mostly Homemade Mondays”

 “Shared at Natural Living Monday”

 “Shared at Workout Wednesday #wowlinkup”

‘Shared at Thank Goodness It’s Monday”

“Shared at the Weekend Retreat Link Party”

“Shared on Healthy Vegan Friday”

“Shared at Real Food Fridays”

“Shared on Real Food Wednesdays”

“Shared at Thank Your Body Thursday”

“Shared at Gluten Free Fridays”

“Shared at the Virtual Vegan Potluck”