Paleo Fresh Vegetable Wrap
Embrace the fresh and vibrant flavors of clean eating with this Paleo Fresh Vegetable Wrap recipe, a nutrient-packed alternative to traditional wraps and sandwiches. Using sturdy, oversized collard green leaves as a naturally gluten-free wrap, this recipe is filled with crisp matchstick-cut carrots, refreshing cucumber slices, sweet red bell peppers, creamy avocado, and crunchy red cabbage. A zesty touch of lime juice and fresh cilantro elevates the flavor, while a sprinkle of sea salt and black pepper ties everything together. Perfect as a light lunch, snack, or on-the-go option, this 20-minute, no-cook recipe is not only paleo-friendly but also vegan, raw, and bursting with wholesome, garden-fresh goodness. Serve immediately for maximum crunch or prep ahead for a quick, healthy bite later. Keywords: paleo vegetable wrap, gluten-free wrap recipe, vegan collard wrap, healthy no-cook lunch.
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Recipe Information
Ingredients
- 4 leaves Large collard green leaves
- 1 medium Carrot
- 1 small Cucumber
- 1 medium Red bell pepper
- 1 large Avocado
- 1 medium Lime
- 0.25 cup Fresh cilantro leaves
- 0.5 cup Red cabbage
- 0.25 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
Wash the collard green leaves thoroughly under cold water and pat them dry with a paper towel.
Using a sharp knife, carefully remove the thickest part of the stem from each collard green leaf to make them easier to roll.
Peel the carrot and cut it into thin matchstick-sized strips.
Slice the cucumber in half lengthwise, remove the seeds with a spoon, and cut into thin strips.
Cut the red bell pepper into thin strips, discarding the seeds and core.
Slice the avocado in half, remove the pit, and scoop out the flesh. Then cut it into thin slices.
Finely shred the red cabbage using a mandoline slicer or a sharp knife.
Chop the fresh cilantro leaves roughly.
Cut the lime in half and squeeze the juice into a small bowl.
Lay a collard green leaf flat on a clean surface. Layer a small amount of each vegetable—carrot, cucumber, red bell pepper, avocado slices, and shredded cabbage—onto the center of the leaf.
Sprinkle a few cilantro leaves over the vegetables and drizzle a small amount of lime juice on top.
Season the filling lightly with sea salt and black pepper.
Fold the sides of the collard leaf over the filling, then tightly roll from the bottom to the top to enclose the filling completely.
Repeat the process with the remaining collard leaves and vegetable filling.
Serve immediately or refrigerate for up to an hour before serving to keep them fresh.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 12.5 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2084 mg | 44% | |
*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.
