Recipe
Collard Green Veggie Wrap + Spicy Aioli
Want an easy, veggie packed lunch that doesn’t disappoint on flavor? You’ll love these Collard Green Veggie Wrap + Spicy Aioli! They’re vegan + gluten free!
Prep: 10Cook: 10Total: 20
Servings: 4 1x
Ingredients
Aioli
- 3/4 cup unsalted cashews
- 2 cloves garlic
- 1/2 lemon, juiced
- 1/4 cup water + 2 tablespoons of water
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon salt
Wrap
- 4 collard green leaves
- 1 large sweet potato, cubed
- 1 tablespoon coconut oil for frying
- 1 cup purple cabbage, coarsely chopped
- 1/4 cup pistachios
- 1/4 cup dried cranberries
Instructions
- Place all aioli ingredients in the food processor.
- Blend for 30 seconds.
- Scrape down the sides using a rubber spatula. Continue to process for about 3 minutes.
- Sauté the sweet potato in the coconut oil over medium heat.
- Cook for about five minutes, until soft and golden brown.
- Cut off the thick bottom stem of the collard green leaf.
- Spread aioli over the center of the collard leaf.
- Place cabbage, pistachios, dried canberries and sweet potato on top.
- Fold in each side of the leaf, holding tight as you progress on each side. Secure each end with a toothpick.
- Gently slide a knife down the center of the wrap to cut in half.
Nutrition Info:
- Serving Size: 4