You can put anything in these wraps. I found that recreating your past-time favorite foods as a raw version is by far the easiest way to transition into a raw food diet. One more thing about this dish, the sauce is amazing!
Yields 4-6 Wraps
Ingredients for preparing the sauce
- 2 Tomatillos
- 2 Green Scallions
- 1 Tablespoon Fresh Lime Juice (usually 1/2 lime)
- 1/2 Cup Zucchini (chopped)
- 1/2 Avocado
Blend all ingredients until creamy in a blender.
To prepare the wraps
4 Large Collard Greens or 6 Small Collard Greens
Make sure you wash the greens very well. (I use apple cider vinegar mixed with water as a veggie wash). Flip the collard green over so that the stem is sticking up.
With a sharp, small knife, cut back from the base of stem to where it meets the leaf. Make sure you do not cut through to the other side. As the stem gets slimmer towards the top, you don’t need to worry about cutting it as much.
- 4 Carrots
- 1 Red Beet
- 1 Yellow Beet
- 1/2 Red Bell Pepper (sliced)
- 1/2 Small Red Onion (sliced)
- Cilantro (as much as your heart desires, I like LOTS! Great for cleansing and purifying your body)
*** Like I mentioned above, you can putting ANYTHING in these wraps just keep in mind what is in the sauce for flavors.)
Peel carrots and beets and put through the food processor with the shredder blade. It you don’t have one, you can use a grater for this. Take your collard green and lay it the same way you cut it. Spread on the sauce in the middle of the wrap then add your fillings at any ratio your prefer.
Once filled, tuck in the side towards the middle and grab the bottom on the wrap tucking and rolling to the end. Slice diagonally if desired and ENJOY! Xx
One response to “Rainbow Wraps with Tomatillo Sauce”
I made these colorful sandwiches a few weeks ago. The are very tasty! The sauce is amazing and can also be used as a dip or cold soup. I put red and yellow Aloha Peppers in the sandwiches as an added vegetable. So good….