Spicy Asian Collard Green Wraps!! Fresh, healthy and packed with vitamins, fiber and a ton of fresh veggies, you have to try my Spicy Asian Collard Green Wraps!! These are so easy to make and the peanut sauce is amazing!!
Spicy Asian Collard Green Wraps + A Giveaway!! Fresh, healthy and packed with vitamins, fiber and a ton of fresh veggies, you have to try my Spicy Asian Collard Green Wraps!! These are so easy to make and the peanut sauce is amazing!!
Happy Monday guys!
I have THREE fabulous surprises today. . an amazing recipe, a video and a giveaway!!
If you guys haven’t tried collard green wraps before, you are in for a treat because these are loaded with vitamins A, C, K and tons of fiber! And collard greens are in season now so grab a bunch, try this recipe and create your own!
Eating healthy isn’t hard when you have beautiful and delicious foods like this. I love how colorful and fresh these are. Pack these for your lunch or make these for a snack. These are absolutely delicious!
Spicy Asian Collard Green Wraps
The key to any wrap, in my mind, aside from the fillings, is the sauce! The sauce that you put inside the wrap and the dipping sauce! No one wants a wrap that’s bland, boring and tasteless. So, I made a peanut sauce that packs a punch.
I love using Korean hot pepper paste, gochujang, for added flavor and heat. A little goes a long way but if you love the stuff like me, or are feeling adventurous, go for that entire heaping tablespoonful! You’ll be glad you did!
The Peanut Sauce
And instead of using regular peanut butter, I used Peanut Butter and Co’s Mighty Nut new powdered peanut butters, the one loaded with flax and chia. You simply mix the powder with water and it tastes just like peanut butter. Only better.
I hope you give these wraps a try and check out my VIDEO! If you like it, please give me a thumbs up!
Spicy Asian Collard Green Wraps
Ingredients
For the spicy peanut sauce:
- 1/2 cup natural creamy peanut butter
- 2 to 3 tablespoons water + more if needed
- 1 heaping tablespoon Gochujang Korean hot pepper paste
- 1 to 2 teaspoons fresh minced garlic
- juice from 1/2 a lime + more if needed
- 1 to 2 tablespoons low sodium soy sauce start with one tablespoon
- 3 tablespoons hoisin sauce
- 1 to 2 teaspoons sesame oil
For the noodles:
- 6 to 8 oz. sweet potato glass noodles
- 2 tablespoons sesame oil
- 2 to 3 tablespoons low sodium soy sauce
For the wraps:
- 5 to 6 collard green leafs Whole or sliced in half
- fresh green lettuce shredded
- red cabbage finely shredded
- carrots julienned
- red bell peppers thinly sliced
- Toothpicks to close if needed
Instructions
For the spicy peanut sauce:
- Using a small to medium sized mixing bowl, mix together the creamy peanut butter with the water until blended smooth. Mix in the gochujang, garlic, lime juice, soy sauce, hoisin sauce and sesame oil. Whisk together until smooth. Taste and adjust ingredients as needed.
For the noodles:
- Boil the noodles according to package instructions, usually for only 4 to 5 minutes. Drain, rinse and let cool slightly. Mix together with the sesame oil and soy sauce. Taste and adjust ingredients as needed.
For the wraps:
- Cut off the stem on the collard greens, then cut out the stem completely. You will be left with two pieces. (Refer to video to see how)
- To assemble: spread in the peanut sauce onto a collard green leaf, top with some seasoned noodles, and then top with the lettuce, shredded red cabbage, carrots and red bell peppers.
- Roll the wrap, starting from the bottom, going up. Secure close with a toothpick. Serve with the leftover peanut sauce and enjoy!
The Giveaway!!!
(Open to residents within the United States only)
Disclosure: I am a member of Peanut Butter & Co’s YUM Squad and am helping to promote their new Mighty Nut Powdered Peanut Butter. This giveaway is sponsored by Peanut Butter & Co.
