Large collard leaves Red bell pepper, sliced Carrots, julienned Yellow and green zucchini squash, julienned Purple Cabbage, chopped
Mango Dipping Sauce:
1 Ripe mango, peeled and chopped 1 Carton cherry tomatoes, about 2 cups 1/2 red bell pepper 1 Handful of fresh cilantro
1. Slice, peel, julienne, and chop all of the wrap fillings. 2. Using a sharp knife, remove all or most of the collard green stems. This allows for more flexibility when it comes time to wrap. 3. Lay out the fillings across the collard leaf and roll it up as you tuck in the sides of the leaf. 4. For the dressing, place all of the “dressing” ingredients in a blender and blend until smooth (or desired texture, if you prefer a chunkier sauce).
Vegan Vegetable Wraps - Critter Baugh not only shreds in the ocean, but he also has some serious skills in the kitchen. As a personal chef and caterer, specializing in vegan, vegetarian, and raw cooking, Critter takes us out to his organic garden to get the fixin’s for his tasty wraps. See VIDEO.