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.
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.
- 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.
Trim the stem from your greens.
Mash an avocado.
Lay out a kale or collard leaf and top with mashed avocado, sliced raw veggies and sprouts.
Fold in the sides and roll.
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
Raw Veggie Wraps
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
FAQ
You can make fresh vegan wraps with large leafy greens like kale, cabbage, collard leaves and chard.
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.
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