Wrap Recipes: Collard Wraps with Turmeric Spread

Susan | May 6, 2012

Lunch can often be a challenge. So many times, I find myself lost in a project, only to realize that lunch time has passed and I am starving. At that point, I need something quick and healthy to throw together. That is when raw food can really shine. Grab a couple of collard leaves, chop up some veggies and make a quick sauce and you have a delicious collard green wrap that can be prepared in minutes. This one is a great addition to your wrap recipes collection.

This recipe features a wonderful coconut, lime, turmeric sauce that is the perfect compliment for the cucumbers and peppers. A little carrot thrown in for good measure gives it a little more flavor and crunch. Turmeric is a very healthy spice. It is often called a super food because of all of it’s healthy benefits. You can read more about turmeric here: Healthy Turmeric.

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Collard Green Wraps with Coconut Lime Turmeric Sauce

SERVES 4

Turmeric Sauce

1 young thai coconut, flesh from (approximately 1 cup, packed)
1/3 cup fresh coconut water (from young thai coconut)
1 clove garlic
1/2 teaspoon fresh chopped ginger
1/2 lime, juice from
1 teaspoon agave nectar or other liquid sweetener
1 teaspoon turmeric
1/2 teaspoon coriander
pinch Himalayan salt

Blend all ingredients in high-speed blender until smooth. Set aside to let flavors marry.

Wraps

4 collard green leaves
1/2 red bell pepper, cut into thin strips
1 carrot, cut into thin strips
1 cup cherry tomatoes, cut in half
1/2 cucumber, cut into thin strips

Place filling ingredients on collard leaf.
Top with dressing.
Roll and cut in half.

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Tami wrote on May 9, 2013

This was great! The only thing I subbed was about 1/4 cup unsweetened dry organic coconut flakes for the coconut flesh and I used fresh pineapple to sweeten (and another day mango) instead of agave which gave me more liquid for subbing the dry coconut. Thanks for sharing!

Julia wrote on April 19, 2013

I’ve been wanting to make collard greens wraps and love the idea of your turmeric sauce. I have one question – I noticed some of your recipes call for coconut flesh and coconut water…I’m so novice and this is totally cheating, but would it be possible to use coconut milk instead?

Susan wrote on April 19, 2013
No, coconut milk is very different. It is much thinner. Try to find them, they are a wonderful addition.

Candy wrote on September 19, 2012

Wow – your site is so inspirational. I was floundering with the whole raw vegan thing (having been a happy cooked vegan!) and was about to give up when I stumbled on your site. No way am I giving up now – thank you, thank you