Asian-Style Collard Green & Chickpea Wraps

20 ingredients
6 steps

Ingredients

  • Collard Wraps
  • 1 bunch collard greens (about 8 leaves)
  • 1 15-ounce can of chickpeas
  • 1/2 cup walnuts
  • 3-4 stalks of green onions, chopped (green parts only)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/2 tablespoon furikake (seaweed rice seasoning)
  • 1 cup shredded carrots
  • 1 medium red bell pepper, sliced
  • 1/2 English cucumber, sliced
  • 1 medium avocado, sliced
  • Peanut Sauce
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1/2 tablespoon maple syrup (or honey), add more if necessary
  • 1 teaspoon sesame oil
  • 1 teaspoon lime juice
  • 1/2 teaspoon rice vinegar

Directions

  1. 1
    Rinse the collard green leaves and pat dry. Chop off the stems of the collard greens. If you are working with leaves that have thick stems, turn the leave over and shave off part of the the thick stalks.
  2. 2
    Drain and rinse the chickpeas. Place the chickpeas in a food processor and blend with walnuts until everything is roughly chopped.
  3. 3
    Place the chickpea mixture in a medium sized bowl, and add in the green onions, soy sauce, sesame oil, and furikake. Stir the mixture until everything is well incorporated.
  4. 4
    Place equal amounts of the chickpea mixture on top of all the collard leaves. I like to spread it vertically on the leave to make the folding easier later. Add shredded carrots, red pepper, cucumber, and avocado along the chickpea mixture.
  5. 5
    Fold the left and right sides of a collard leaf toward the center line, and then fold the top of the leaf down toward the center to finish a wrap. Repeat this step for folding all the other wraps.
  6. 6
    In a small bowl, mix the peanut sauce ingredients together until well incorporated. I like to dip the wraps in the sauce, but you can also pour equal amounts of the dipping sauce in each wrap before folding them.

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