Rainbow Collard Wraps with Lemon Tahini Sauce

Rainbow Collard Wraps with Lemon Tahini Sauce

The most delicious (and nutritious!) recipe to come to The Pure Life blog this year. 

I fell in love with collard wraps at a local raw vegan eatery here in Vancouver. The obsession became even more real when Ali and I spent a weekend up at Wanderlust festival this summer in Whistler, BC. We ate these wraps for breakfast, lunch and dinner the entire weekend (only a slight exaggeration).

Rainbow Collard Wraps with Lemon Tahini Dressing

 These wraps are amazing because:

  • they are packed with raw, high-enzyme foods
  • they are a great source of absorbable nutrients 
  • are a good source of healthy carbohydrates, protein and healthy fat (a balanced meal)
  • they taste AMAZING, drenched in the lemon tahini dressing
  • they are perfect for takeaway lunches 

Rainbow Collard Wraps with Lemon Tahini Dressing

Rainbow Collard Wraps with Lemon Tahini Dressing

Rainbow Collard Wraps (serves 2)

  • 4 large collard green leaves 
  • 1 cup of cooked quinoa
  • 2 carrots, shredded
  • 1 small beet, shredded
  • 1 handful alfalfa sprouts
  • 1 Small red pepper, thinly sliced
  • 1 ripe avocado, sliced

Method

  • Take the inside of the collard leaf and add 1/4 cup of quinoa, 2 tbsp of shredded carrots, 2 tbsp shredded beets, 1 small amount of alfalfa sprouts, a few red pepper slices and a few slices of avocado – line them up in a row parallel to the collard leaf stem, in the centre.
  • Wrap the collard wrap like you would a burrito. Bring in one side of the collard leaf (parallel to the stem) and wrap the contents nice and snug. Next, bring in the 2 ends (vertical from the stem) and continue to roll the wrap until it’s snug and tight. Fasten with elastic bands on both ends if you wish to pack them up for lunch.

Lemon Tahini Sauce

  • 1/2 cup of raw, unsalted tahini
  • 3/4 cup of filtered water
  • 2 glugs of avocado or olive oil
  • 1 small garlic clove, minced
  • The juice of 1 lemon
  •  1 tsp maple syrup
  • 1 tsp tamari or coconut aminos 
  • 1/4 tsp himalayan salt and black pepper

Method

  • Blend all ingredients in a high-speed blender until really creamy. Dip each roll into the dressing (it’s the best part!). Enjoy within 2 days of rolling.

Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.
Love always, Sisley


Related Posts

Vanilla Chia Seed Pudding

Vanilla Chia Seed Pudding

Hey, friends! How is everyone doing? First off, I apologize for the lack of posts lately. My internet was down for 3 whole weeks! The best thing about it? I didn’t really miss it that much. My roomie and I bonded over German soaps and CSI-knockoffs […]

Banana Date Smoothie

Banana Date Smoothie

This smoothie is one of my favourites because I’m a sucker for bananas. I like to use extra-ripe bananas to create a creamier texture and to get a stronger flavour. The dates are rich in vitamins and minerals like potassium and magnesium while making the smoothie […]



Leave a Reply

Your email address will not be published. Required fields are marked *