Rainbow Collard Wraps with Tahini Dipping Sauce
Recipe By Britnai Shipe
Collard leaves, whole, green
Purple cabbage, chopped
Cucumber, cut into strips
Chickpeas, 1 can, drained
Chopped cilantro, handful
Turmeric, 1 tsp
Garlic, 1-2 cloves
Pinch of sea salt (optional)
Avocado or olive oil, 3 TBSP (optional)
Garam masala or curry powder, 1 tsp
Lemon juice, 2 TBSP
Tahini, 1 tsp
Rice wine vinegar, 2 TBSP
Paprika, sesame seeds, and salt to taste
Chop, slice, and shred the veggies according to your tastes.
Blanch the collard green leaves in boiling water for 10 seconds to make them more pliable.
Pulse the hummus ingredients in a food processor or blender until smooth.
Line collard leaves with 2-3 TBSP of hummus, then stack the veggies.
Roll the leaves, folding in the sides.
Dip & devour!
Britnai Shipe is a Licensed Massage Therapist and Holistic Health Coach.
Her work centers around cultivating a healing experience of mind and body by utilizing integrative health coaching and bodywork practices.
Britnai has made it her mission to create a paradigm shift in the wellness and bodywork industry, more specifically in Polk County.