Low Carb and Vegan California Wrap
Discover a vibrant and nutritious mealtime solution with this Low Carb and Vegan California Wrap, a refreshing twist on the classic California roll-inspired flavors! Crafted with crisp collard green leaves as a low-carb and gluten-free alternative to traditional wraps, this recipe is stuffed with creamy avocado, crunchy cucumber, sweet red bell pepper, grated carrot, and sprouted greens for a punch of fresh, plant-based goodness. Drizzled with a luscious homemade tahini dressing that perfectly blends zesty lemon, a hint of sweetness from maple syrup, and a touch of garlic, this wrap offers a flavorful balance of creamy and crunchy textures—all in just 20 minutes of prep. Perfect for a quick lunch, light dinner, or nutritious snack, these no-cook wraps are as wholesome as they are delicious. Vegan, low-carb, and brimming with colorful veggies, this recipe is a surefire hit for anyone looking for a healthy and satisfying meal option!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 large leaves Collard green leaves
- 1 medium Avocado
- 0.5 medium Cucumber
- 1 small Carrot
- 0.5 medium Red bell pepper
- 0.5 cup Sprouts (alfalfa or broccoli)
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice
- 1 teaspoon Maple syrup
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 1 tablespoon Water
Instructions
Prepare the collard greens: Wash the leaves thoroughly and pat them dry. Trim off the thick stem at the bottom of each leaf to make them easier to roll, but keep the leaves intact.
Make the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic powder, salt, and water until smooth and creamy. Adjust the consistency with additional water if needed.
Slice the vegetables: Thinly slice the cucumber, carrot, and red bell pepper into matchstick-sized pieces.
Assemble the wraps: Lay one collard green leaf flat on a clean surface. Spread half of the tahini dressing in the center of the leaf.
Add the fillings: Layer half of the sliced avocado, cucumber, carrot, red bell pepper, and sprouts on top of the dressing, keeping the fillings in the center of the leaf.
Wrap it up: Fold in the sides of the collard leaf, then roll it up tightly like a burrito. Repeat with the second collard leaf and remaining fillings.
Serve: Slice each wrap in half and enjoy immediately. For best results, consume fresh to maintain the crunch and flavor of the vegetables.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1260 mg | 97% | |
| Iron | 5358.2 mg | 29768% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
