Rainbow Collard Wraps with Peanut Sauce
Crisp and tender collard leaves packed with fresh veggies, creamy avocado, and crispy tofu paired with a sweet and savory Thai peanut sauce.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6-8 large collard green leaves larger than your face with very few holes/tears
- 2 cups chopped romaine
- 2 carrots julienne peeled
- 1 red bell pepper thinly sliced
- 1 yellow mango sliced
- 1 avocado sliced
- 1 cup red cabbage finely chopped
- ½ English cucumber thinly sliced
- ½ cup cilantro chopped
- 1 cup noodles of choice cooked and cooled
- ¼ cup water for peanut sauce
- ¼ cup powdered peanut butter can substitute for regular peanut butter
- ¼ cup lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons chili garlic sauce
- 1 tablespoon maple syrup
- 1 tablespoon coconut aminos
- 2 tablespoons peanuts chopped
Instructions
Instructions
- Wash collard green leaves, pat dry, and cut off thick stem bases.
- Mix romaine, carrots, bell pepper, mango, avocado, cabbage, cucumber, and cilantro in a large bowl.
- Lay a collard leaf flat, place veggie blend and noodles in center.
- Fold sides and roll leaf tightly from bottom.
- Arrange wraps in pressure cooker basket, set sealing ring, and close lid.
- Steam until float valve pops, then quick release.
- Make peanut sauce by mixing the ingredients and whisking together.
- Serve wraps with peanut sauce and chopped peanuts sprinkled on top.
Notes
Serve wraps chilled with dipping sauce! Can be stored in airtight containers for up to 5 days for easy lunches!