Description
Crunchy, refreshing and full of low FODMAP veggies, these Low FODMAP Rainbow Wraps with Zesty Peanut Butter Sauce are great for a light lunch or supper.
Ingredients
Scale
Zesty Peanut Butter Sauce
- ½ cup peanut butter
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon garlic-infused olive oil
- 1 tablespoon reduced-sodium soy sauce (or tamari for gluten-free)
- ½ teaspoon red pepper flakes, optional
- ¼ teaspoon ground ginger
Rainbow Collard Wraps
- 4 large collard green leaves
- 1 cup carrot matchsticks (about 2 medium)
- 1 cup cucumber matchsticks (about ⅓ medium)
- 1 cup shredded red cabbage (about ⅛ head)
- 1 medium red bell pepper, sliced into matchsticks (about 120 grams)
Instructions
- For the sauce: In a small bowl, whisk together peanut butter, lime juice, garlic-infused oil, soy sauce, optional red pepper flakes, and ground ginger.
- Prepare the collard leaves. First, cut off the thick stalk at the base of each leaf. For the remaining stalk in the center of each leaf, take a paring knife and carefully run it down the stalk, cutting parallel to the leaf and shaving the stalk down to about the thickness of the leaf.
- Assemble the wraps: In the center of each leaf, spread ¼ sauce onto each leaf. Then, top with ¼ cup each, carrots, cucumbers, cabbage, and red pepper matchsticks. Roll by folding ends in and then rolling front to back, keeping everything as tight as possible.
- Slice each wrap in half and enjoy!
Notes
Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: Vegetarian