Rainbow Vegetable Wraps with Almond Butter & Red Curry Sauce
A simple adaptable recipe for vegetable wraps with a delightful dipping sauce.
Ingredients
For the Rainbow Vegetable Wrap assembly
- 1 bunch large, sturdy leafy greens Swiss chard, collards, cabbage, or large lettuce leaves
- 2 cups arugula
- 1 cup thinly shredded red cabbage
- 1 any color, bell pepper sliced thin
- 1 avocado thinly sliced
For the Almond Butter & Red Curry Dipping Sauce
- 1 cup creamy almond butter
- 1/4 cup canned, full-fat coconut milk
- 1/2 cup water
- 3 tablespoons unseasoned rice wine vinegar
- 2 tablespoons soy sauce Tamari or coconut aminos
- 2 tablespoons roasted sesame or peanut oil
- 1 tablespoon honey
- 3 teaspoons Thai red curry paste
- 1/2 teaspoon red pepper flakes
Instructions
To make the Almond Butter & Red Curry Dipping Sauce
- Combine all of the ingredients in a blender and blend until smooth. Add salt to taste if necessary.
To make the wrap
- Remove any fibrous stem from the leafy green wrap and place large individual leaves in between two paper towels then place in the microwave. Cook for 10-15 seconds. This will make the sturdy green just supple enough to roll without too much trouble.
- Spread a thin amount of the Almond Butter & Red Curry Dipping Sauce on the center of the prepared leafy green.
- Layer on the hearty ingredients then top those toppings with softer, more tender ingredients.
- Wrap in the same way you would a burrito. Serve immediately with dipping sauce.
Notes
A note about the sauce:
Sauce can be stored in the refrigerator for up to 2 weeks, and bring back to room temperature before using. Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!