RAINBOW WRAP RECIPES

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HUMMUS RAINBOW WRAPS RECIPE | BBC GOOD FOOD



Hummus rainbow wraps recipe | BBC Good Food image

Make these colourful rainbow wraps, with hummus, beetroot, carrot, feta and baby spinach for a quick and easy veggie lunch for the whole family

Provided by Cassie Best

Categories     Lunch

Total Time 15 minutes

Prep Time 15 minutes

Yield 3 (or 2 adults and 2 children)

Number Of Ingredients 6

3-4 wraps (1/2 a wrap will be enough for a smaller child)
6 tbsp hummus
2 carrots , grated
4 cooked beetroot , grated
large handful of baby spinach
100g feta , crumbled (optional)

Steps:

  • Spread the wraps with the hummus, then fill with the carrot, beetroot, spinach and feta, for those who want it. Wrap and save for lunchtime or eat straightaway.

Nutrition Facts : Calories 286 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 9 grams fiber, ProteinContent 9 grams protein, SodiumContent 1 milligram of sodium

RAINBOW COLLARD WRAPS RECIPE - PUREWOW



Rainbow Collard Wraps Recipe - PureWow image

Healthy and easy to assemble, these rainbow collard wraps are pretty much the perfect portable lunch—or party app. Bonus: You can make them ahead of time (up to two days in advance) and they won’t get soggy in the fridge. Pass the peanut butter dipping sauce, please. RELATED: Keto...

Provided by PureWow Editors

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 4 servings

Number Of Ingredients 13

4 large collard green leaves
½ cup hummus
4 carrots, peeled and cut into matchsticks
1 English cucumber, cut into matchsticks
2 avocados, thickly sliced
½ red cabbage, shredded
½ cup basil leaves
½ cup mint leaves
½ cup peanut butter
2 tablespoons sweet chili sauce
2 tablespoons soy sauce or tamari
¼ cup rice vinegar
1 teaspoon garlic powder

Steps:

  • 1. Make the Wraps: Bring a large pot of salted water to a boil and blanch the collard leaves in it for about 30 seconds. Pat dry with paper towels. 2. Working with one collard leaf at a time, trim away the thick, tough part of the stem. 3. Spread 2 tablespoons of the hummus down the center of one leaf. Top with a quarter of the carrots, cucumbers, avocado slices and cabbage, and 2 tablespoons each of basil and mint. 4. Fold the leaf in toward the filling (like you're rolling a burrito or wrap) and then tightly roll the filling inside the leaf. 5. Repeat with the remaining leaves and filling. Cut each wrap in half. 6. Make the Dipping Sauce: In a medium bowl, stir together the peanut butter, sweet chili sauce, soy sauce, rice vinegar and garlic powder. 7. Serve the wraps immediately with the dipping sauce or cover them tightly and store in the refrigerator for up to two days.

Nutrition Facts : Calories 476 calories, CarbohydrateContent 35 grams carbohydrate, FatContent 35 grams fat, ProteinContent 15 grams protein, SugarContent 9 grams sugar

More about "rainbow wrap recipes"

RAINBOW SALAD WRAP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
rainbow salad wrap | vegetables recipes | jamie oliver recipes image
This is colourful, seriously tasty and fun to make. Feel free to use other firm fruit and vegetables that are in season where you live.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 210 calories per serving
    1. Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there’s no need to peel them).
    2. Pick off and discard the wispy ends from the beetroots.
    3. Hold a box grater steady on a chopping board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
    4. Coarsely grate or finely slice the cabbage, then discard the core and add to the bowl.
    5. Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.
    6. Finally, hold the root end of the beetroots and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
    7. Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
    8. Add all the dressing ingredients to a jam jar.
    9. Put the lid securely on the jar and shake well.
    10. Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your rainbow salad.
    11. Drizzle most of the dressing over the salad – just remember you can always add more but you can’t take it away, so be cautious.
    12. Divide the salad between the tortilla wraps, then crumble a little feta over each.
    13. Roll up the wraps, tucking them in at the sides as you go, then serve.
See details


RAINBOW COLLARD WRAPS RECIPE - PUREWOW
Healthy and easy to assemble, these rainbow collard wraps are pretty much the perfect portable lunch—or party app. Bonus: You can make them ahead of time (up to two days in advance) and they won’t get soggy in the fridge. Pass the peanut butter dipping sauce, please. RELATED: Keto...
From purewow.com
Reviews 2.9
Total Time 30 minutes
Calories 476 calories per serving
  • 1. Make the Wraps: Bring a large pot of salted water to a boil and blanch the collard leaves in it for about 30 seconds. Pat dry with paper towels. 2. Working with one collard leaf at a time, trim away the thick, tough part of the stem. 3. Spread 2 tablespoons of the hummus down the center of one leaf. Top with a quarter of the carrots, cucumbers, avocado slices and cabbage, and 2 tablespoons each of basil and mint. 4. Fold the leaf in toward the filling (like you're rolling a burrito or wrap) and then tightly roll the filling inside the leaf. 5. Repeat with the remaining leaves and filling. Cut each wrap in half. 6. Make the Dipping Sauce: In a medium bowl, stir together the peanut butter, sweet chili sauce, soy sauce, rice vinegar and garlic powder. 7. Serve the wraps immediately with the dipping sauce or cover them tightly and store in the refrigerator for up to two days.
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