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    Home » Recipes » Main Dishes

    Raw Veggie Wraps

    Published: Jul 28, 2022 · Modified: Jul 28, 2022 by Juliette

    Jump to Recipe Print Recipe
    A plate with kale wraps filled with sliced raw vegetables & dipped in dressing.

    These rainbow raw veggie wraps are quick, easy to make and deliciously healthy. Fill a big cabbage or kale leaf with sliced raw vegetables and add your favourite dressing to dip them in for a plate full of utter delight. 

    A close up of two raw veggie wraps and their filling.
    Jump to:
    • Ingredients
    • Recipe Instructions
    • Recipe Variations
    • Storage
    • Top tip
    • Recipe
    • FAQ

    Ingredients

    Raw veggie wraps are versatile and one of my favourite go-to meals. Use raw vegetables you already have, or go and buy a few of your favourites to use as a filling.

    This recipe take minutes to make, so these vegan wraps are brilliant if you're pushed for time.

    Love them even more when served with some of your favourite salad dressing or a dip on the side.

    Vegetable wrap ingredients lay on a worktop and are shown labelled.
    • avocado
    • kale
    • red cabbage
    • bell pepper
    • cucumber
    • fresh sprouts

    Plus, add your favourite dressing to serve.

    Recipe Instructions

    First, lay out a cabbage/collard leaf and trim the stem along the back using a sharp knife so that each leaf lays flat. Doing this makes the leaves easier to fold into a wrap.

    Second, mash the avocado in a bowl with a fork, add a squeeze of lemon and salt/pepper to taste and stir. Finally, lay out your chopped vegetables, making them easy to use.

    Third, take your first kale or cabbage leaf and spread a spoonful of mashed avocado along the middle. Top this with some raw vegetables and sprouts.

    Lastly, take the leaf and roll it away from you and over the filling. Fold in the sides as you go with your fingers. Roll the leaf and its filling tightly up and over until the end.

    I like to slice them into two down the middle and serve them on a plate with a little of my favourite dressing on the side for dipping.

    A large kale leaf that has some of its stem removed plus a sharp knife.

    Trim the stem from your greens.

    A small bowl of avocado & lemon is being mashed with a fork.

    Mash an avocado.

    A large kale leaf topped with sliced vegetables and sprouts.

    Lay out a kale or collard leaf and top with mashed avocado, sliced raw veggies and sprouts.

    A kale leaf filled with vegetables is being folded.

    Fold in the sides and roll.

    A halved collard wrap on a small blue and white plate with dressing on the side. this recipe

    Recipe Variations

    One of the most loved things about raw wraps is that you can make many variations by changing the ingredients and the dressing you use.

    • Purple kale - instead, try using other large leafy greens like collard greens, Swiss chard, rainbow chard or cabbage
    • Avocado - add some chilli flakes to the mash for a spicy version or replace with hummus like this beet hummus or lemon turmeric hummus
    • Bell peppers - swap with shredded carrot or sweet potato
    • Fresh sprouts - you might add microgreens or something completely different such as mango or strawberry slices

    Storage

    These are best enjoyed on the same day. Not suitable for freezing.

    Top tip

    Raw veggie wraps are brilliant in your lunch box. Wrap them in parchment and tie them with a piece of string to help them stay intact.

    Recipe

    Two raw veggie wraps sit on a pretty blue and white floral plate.

    Raw Veggie Wraps

    Juliette | Flourishing Kitchen
    Raw veggie wraps are quick, easy to make and deliciously healthy. Fill a big cabbage or kale leaf with sliced raw vegetables, add a dressing to dip them in, and that's it!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Main Course, Salad
    Cuisine Raw Vegan
    Servings 2

    Ingredients
      

    • 4 large leafy green leaves such as kale, cabbage or chard
    • 1 avocado peeled and de-stoned
    • 1 orange bell pepper halved, seeds removed, sliced into thin strips
    • ½ cucumber cut into thin strips
    • 70 g red cabbage shredded
    • 60 g fresh sprouts optional

    Instructions
     

    • With a sharp knife, trim the stem of each leaf so that the leaf lays flat.
    • In a bowl, mash the avocado. Add a squeeze of lemon juice and stir to mix.
    • Lay a leaf onto your chopping board. To the middle add a spoonful of mashed avocado and a few slices of each vegetable, and then top with sprouts. Add a pinch of salt and freshly ground pepper to taste, if you wish
    • To make a wrap, take each side of the leaf and fold it into the centre. Lift and roll the piece nearest to you tightly over the sliced vegetables and away until you reach the end. Slice each wrap into 2 to serve.

    Notes

    Perfect served with a freshly made dressing, such as this peanut dressing.
     
    Keyword collard wraps, raw veggie wraps
    Tried this recipe?Let us know how it was!

    FAQ

    What are vegan wraps made of?

    You can make fresh vegan wraps with large leafy greens like kale, cabbage, collard leaves and chard.

    Are vegan wraps healthy?

    Vegan wraps can be part of healthy diet when loaded with fresh unprocessed raw fruits and vegetables. I love to make wraps using large leafy greens such as kale or rainbow chard.

    More Main Dishes

    • Sprouted Quinoa Summer Salad
    • Broad Bean & Sprouted Quinoa Salad
    • Courgette Spaghetti w/Broccoli, Lemon, Chilli
    • Courgetti Spaghetti with Vegetables
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    I’m Juliette, welcome to my blog where I share my love for plant based whole foods & raw vegan recipes.

    Here you’ll find simple, fun ways to prepare delicious, nutrient rich meals (without always having to cook).

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