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+ servings
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 20 votes
Prep Time 15 mins
Total Time 15 mins
Course Main Course, Salad
Cuisine Raw Vegan
Servings 2


  • 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


  • 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.


Perfect served with a freshly made dressing, such as this peanut dressing.
Keyword collard wraps, raw veggie wraps
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