Raw Rainbow Wraps
(Always use organic ingredients when available.)
Large collard leaves
Red bell pepper, sliced
Yellow and green zucchini squash, julienned
Purple Cabbage, chopped
Mango Dipping Sauce:
1 Ripe mango, peeled and chopped
1 Carton cherry tomatoes, about 2 cups
1/2 red bell pepper
1 Handful of fresh cilantro
1. Slice, peel, julienne, and chop all of the wrap fillings.
2. Using a sharp knife, remove all or most of the collard green stems. This allows for more flexibility when it comes time to wrap.
3. Lay out the fillings across the collard leaf and roll it up as you tuck in the sides of the leaf.
4. For the dressing, place all of the “dressing” ingredients in a blender and blend until smooth (or desired texture, if you prefer a chunkier sauce).