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Collard Greens Rainbow Salad Wraps - High Plant Protein

This super refreshing, colorful, and hand-friendly wrap is like a nourishing salad you can pick up with your hands and eat on the go! They are packed with lots of different veggies, tofu mayo, tofu skin, avocado, and ofc, sooo many flavors! You can easily adapt this recipe and use whatever vegetables you have on hand.


This recipe is a super easy, no-fuss, and basically no-cook meal that's healthy and delicious. The only "cooking" part is to blanch the collar greens to soften them so that they become more flexible and will seal the wrap better. Everything else can be kept raw, or if you prefer, you can always roast some of the vegetables or pan fry some tofu.


Lots of vegetable wraps, though very healthy, can seem dry and underwhelming sometimes. But not this one! I layered up lots of luscious, rich, and creamy silken tofu mayo inside that adds that satisfying flavor and texture but without any "bad stuff"! Instead, it also acts as a great protein source. I also drizzled in a generous amount of balsamic glaze for another flavor lift. You can also use any sandwich spreads you like, for example, hummus, tahini, mustard, etc.


The only ingredient I used in these wraps that might not be super common or easy to find is tofu skin. I am a huge tofu addict and all the varieties of soybean products, and tofu skin is one of them, they are thin, flexible, stretchy, super easy to wrap and fun to eat. But feel free to use extra-firm tofu instead or vegan deli slices!


INGREDIENTS:

*makes two big wraps
6 - 8 Collard Greens Leaves, depending on their size
2 dried tofu sheet, or fresh tofu skin, or 4 oz firm tofu, thinly sliced
1 orange carrot
1 purple carrot
1 large cucumber
1 avocado, sliced
Silken tofu mayo, or storebought
Balsamic glaze
Everything bagel seasoning

TO MAKE:

- If using dried tofu skin, boil some water and soak the tofu skin sheet in a large shallow bowl for about 15 minutes till they're completely rehydrated and softened;
- If using fresh tofu skin, just use as is, they're already soft and ready to eat;
- If using firm tofu or other protein source, thinly slice them;
- Bring a large pot of water to boil, blanch the collard green leaves for about 30 seconds till they're just soft, the color will change as well you will see the leaves become a darker shade of green;
- Immediately rinse under cold water, pat dry the leaves, and trim off the thick part of the stems;
- Use a peeler or a mandoline cutter to slice all the veggies into thin strips, the thinner they are, the more flexible the slices are, and the easier it will be to wrap them;
- On a clean work surface, place down and overlap 3 - 4 collard green leaves, have them overlap each other about half way, you can adjust how many leaves to use depending on the size of your collard greens and your preferred size of the wrap;
- Place on the tofu skin first (or your protein of choice), lay it down flat;
- Then continue to layer on your fillings in the order of carrot, tofu mayo, cucumber, mayo, everything bagel seasoning, purple carrot, mayo, balsamic glaze, avocado, everything bagel seasoning;
- Start wrapping by picking up the bottom edge, this is not like wrapping a burrito, imagine all the ingredients are ONE sheet fused together and you are just trying to roll it up as tightly as you can;
- When you've rolled up about halfway, fold in the two sides to close, keep rolling up until the end fo the leaves;
- Cut in half, serve immediately, enjoy!

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