This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
That early summer heat has us craving fresh, colorful veggies. These crunchy DIY rainbow wraps are paired with a creamy ginger tahini dressing for a delicious lunch, dinner or snack. It's amazing what plants can do.
- collard greens (prepared)
- Filling options: yellow pepper, tomato, avocado, carrots, purple cabbage, cucumber, micro greens - all cut into strips)
- 1/4 cup tahini
- 1 1/2 - 2 tablespoons freshly grated ginger
- 1/4 cup finely grated carrot
- 1/2 teaspoon coco aminos
- 1/4 cup Unsweetened Almondmilk
- 2 teaspoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- pinch of salt
To prepare collard greens, take your huge collard green and cut off the stem right where it meets the leaf. Then take your knife and run it down the part of the stem that goes up into the leaf, shaving off the part of the stem that protrudes from the leaf (this will allow the leaf to be more pliable and bendy). Place leaf in a shallow, wide pan of just-about-boiling water for 3-5 seconds, remove and immediately place in an ice bath for a minute or two. Then place on a paper towel to dry.
Place the desired combination of filling ingredients in the middle of the leaf. Fold collard green around the filling like a burrito. Cut in half for serving.
Combine Dressing ingredients in blender (a mini food processor immersion blender would work too) and blend until fully combined. Serve wraps with dressing.