Whole30 Fresh Vegetable Wrap
Elevate your healthy eating game with the Whole30 Fresh Vegetable Wrap—a vibrant, no-cook recipe that's bursting with color, flavor, and nutrition. Using large, sturdy collard green leaves as a low-carb, gluten-free alternative to traditional wraps, this recipe is perfect for anyone following the Whole30 program or seeking a wholesome meal idea. Inside, you'll find crisp red bell peppers, crunchy cucumbers, sweet julienned carrots, and thinly sliced red onions, all tied together by a creamy avocado-cilantro spread infused with fresh lemon juice and a hint of garlic. Quick and easy to prepare in just 20 minutes, these veggie-packed wraps are a delightful way to enjoy a refreshing, plant-based meal that's as satisfying as it is nutritious. Perfect for lunches, light dinners, or an on-the-go snack, these wraps are a must-try for anyone craving fresh, clean eating options!
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Recipe Information
Ingredients
- 4 leaves Large collard green leaves
- 1 Red bell pepper
- 1 Cucumber
- 1 Carrot
- 0.5 Red onion
- 1 Avocado
- 1 Lemon
- 0.25 cup Fresh cilantro
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
Instructions
Wash the collard green leaves and pat them dry with paper towels. Use a knife to carefully trim the thick part of the stems, ensuring that the leaves remain intact and flexible for wrapping.
Slice the red bell pepper into thin strips. Peel the cucumber, and cut it into thin sticks. Peel and julienne the carrot. Finely slice the red onion.
Cut the avocado in half, remove the pit, and scoop the flesh into a small mixing bowl. Mash the avocado with a fork until smooth.
Finely chop the fresh cilantro and add it to the mashed avocado.
Cut the lemon in half and squeeze the juice into the avocado mixture. Add extra virgin olive oil, salt, black pepper, and garlic powder to the bowl. Mix well to combine into a creamy sauce.
Place a collard green leaf on a clean surface. Spread a quarter of the avocado mixture evenly over the center of the leaf.
Layer a few strips of red bell pepper, cucumber sticks, carrot julienne, and red onion slices over the avocado mixture.
Fold the sides of the collard green leaf over the filling, then roll it up tightly from the bottom to form a wrap.
Repeat the process with the remaining collard greens, avocado mixture, and vegetables to make 4 wraps in total.
Serve the wraps immediately. Cut in half if desired, and enjoy a fresh, veggie-packed, Whole30-approved meal.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 14.8 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1793 mg | 38% | |
*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.
