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Rainbow Collard Wraps with Tahini Dipping Sauce

Recipe By Britnai Shipe



  • Collard leaves, whole, green

  • Carrots, shredded

  • Avocado, sliced

  • Purple cabbage, chopped

  • Cucumber, cut into strips

  • Sprouts

Turmeric Hummus

  • 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

Dipping Sauce

  • Tahini, 1 tsp

  • Rice wine vinegar, 2 TBSP

  • Paprika, sesame seeds, and salt to taste


  1. Chop, slice, and shred the veggies according to your tastes.

  2. Blanch the collard green leaves in boiling water for 10 seconds to make them more pliable.

  3. Pulse the hummus ingredients in a food processor or blender until smooth.

  4. Line collard leaves with 2-3 TBSP of hummus, then stack the veggies.

  5. Roll the leaves, folding in the sides.

  6. 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.

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