Low FODMAP Rainbow Wraps
Crunchy, refreshing and full of low FODMAP veggies, these Low FODMAP Rainbow Wraps with Zesty Sunflower (or Peanut Butter) Sauce are great for a light lunch or supper.
- Prep time
- 25 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup sunflower seed butter (or peanut butter) (I use Sunbutter)
- 2 tablespoon lime juice (about 1 lime)
- 1 tablespoon garlic-infused olive oil
- 1 tablespoon reduced-sodium soy sauce (or tamari for gluten-free)
- ½ teaspoon red pepper flakes, optional
- ¼ teaspoon ground ginger
- 4 large collard green leaves
- 1 cup carrot matchsticks (about 2 medium)
- 1 cup cucumber matchsticks (about ⅓ medium)
- 1 cup shredded red cabbage (about ⅛ head)
- 1 cup red pepper matchsticks (about 1 medium)
Instructions
- 1
For the sauce: In a small bowl, whisk together sunflower seed butter, lime juice, garlic-infused oil, soy sauce, optional red pepper flakes, and ground ginger.
- 2
Prepare the collard leaves. First, cut off the thick stalk at the base of each leaf. For the remaining stalk in the center of each leaf, take a paring knife and carefully run it down the stalk, cutting parallel to the leaf and shaving the stalk down to about the thickness of the leaf.
- 3
Assemble the wraps: In the center of each leaf, spread ¼ sauce onto each leaf. Then, top with ¼ cup each, carrots, cucumbers, cabbage, and red pepper matchsticks. Roll by folding ends in and then rolling front to back, keeping everything as tight as possible.
- 4
Slice each wrap in half and enjoy!