Description
These Thai Veggie Wraps with Sunflower Seed Butter Dip are paleo, gluten free, dairy free, grain free & vegetarian. A healthy meal for all ages that can be enjoyed both for lunch & dinner.
Ingredients
Units
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Thai Veggie Wraps
- 5 collard green leaves
- 4 large carrots, peeled and cut into sticks
- 1 large cucumber, peeled and cut into sticks
- 1 small red cabbage, thinly sliced
- 1 large mango, peeled and cut into sticks
- 2 cups cooked cauliflower rice
- 1 cup loosely packed fresh cilantro
- 1 cup Curry Zucchini Hummus
Sunflower Seed Butter Dip
- 3/4 cup No Sugar Added SunButter
- 1/4 cup coconut aminos
- 1/4 cup white wine vinegar
- 1/4 cup filtered water
- 2 tbsp honey or maple syrup
- 2 garlic cloves, peeled
Instructions
Thai Veggie Wraps
- Prep all veggies, cook cauliflower rice (with olive oil, salt and pepper) and prepare the Curry Zucchini Hummus ahead of time. Set aside.
- Carefully trim the spine of the collard leaf, without cutting it off completely, so that the leaf becomes pliable for folding (just like a thin tortilla wrap).
- Arrange your fillings on top of collard leaf in this order: cauliflower rice, curry zucchini hummus, veggies, mango and a thin drizzle of the Sunflower Seed Butter Dip (for good measure).
- Fold the ends in and roll from back to front. Try to keep everything in nice and tight with your fingers as you roll. Watch my video to see how.
Sunflower Seed Butter Dip
- Add all ingredients to a food processor and process until smooth. Easy.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Lunch