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Chickpea & Veggie Collard Wraps ??? with a spicy tahini sauce. Seriously it’s so hot in NYC that my sweat is sweating ? And THIS was all I was craving. It was soooo good & just what I needed. My kids were in no way impressed by the whole collard thing. Hey, it’s their loss??♀️I’m not gonna let them yuck my yum never ever ever ?? Recipe Below ⬇️⬇️⬇️
What you need: For the Wraps: 1 can 15 oz chickpeas rinsed & dried ,2 tbl sweet chili sauce, 1 tbl tamari, 1 bunch of collard greens, 2 cups cooked grain of choice ( I used Israeli couscous/with turmeric for color), 3 carrots cut into matchsticks, 3 mini cucumbers cut into matchsticks, 1 cup purple cabbage shredded For the sauce: 1/4 cup tahini, 2 tbl tamari, juice of 1/2 lime, 2 tbl maple syrup, 2 tbl of chili garlic sauce
What you do:
1️⃣ For chickpeas: mix sweet chili sauce & tamari then add to chickpeas & place on a parchment lined baking sheet. Bake at 400 F for 20 minutes shaking tray 1/2 way
2️⃣ For collard greens: on stovetop bring a pot of salted boiling water to a boil. Working in batches of 3 leaves at a time, boil for 1 min, use tongs to retrieve & place in a large mixing bowl with ice & cold water
3️⃣ After all greens have been blanched, cut off stem off of each at the base of the leaf. Set aside
4️⃣ To make spicy tahini sauce whisk all ingredients together. Add warm water if too thick
5️⃣To assemble wraps: Take 1 collard green, smooth side facing up with cut stem closest to you, leaving a bit of space add 2-3 carrot sticks, then 2-3 cucumber sticks, cabbage, & chickpeas.Top with grains.To roll, fold in left and right edges over sides of filling then roll. Use a bit of sauce to seal. Place seam side down. Repeat. Enjoy!! Happy Sunday
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