The Quick & Easy Spiralizer Cookbook: 100 Vegetable Noodle Recipes You Can Make in 30 Minutes or Less by Megan Flynn Peterson

Author:Megan Flynn Peterson [Flynn Peterson, Megan]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-02-20T08:00:00+00:00

Veggie Noodle Wraps

NO COOK • VEGETARIAN

These wraps are an easy lunch or appetizer (you can cut them into slices and serve on a platter like little pinwheels), and using collard greens instead of lettuce really allows you to fill it up and wrap it up almost like a burrito. I love using ranch dressing in these, but if you want to boost the protein or change up the flavor, try a couple dollops of hummus instead.

Serves 2 to 4

Prep time: 20 minutes

Blade: D

2 to 4 large collard green leaves, washed and dried

1 carrot, spiralized

1 cucumber, spiralized

1 zucchini, spiralized

1 green or red bell pepper, spiralized

½ spiralized red onion

1 avocado, sliced

½ cup sprouts (optional)

2 to 4 tablespoons ranch dressing (homemade if possible)

Salt

Freshly ground black pepper

1. Lay out the collard green leaves on a flat surface, and trim and discard the large, tough bottoms of the stems.

2. Layer an equal amount of carrot, cucumber, zucchini, bell pepper, onion, avocado, and sprouts (if using) onto each leaf. Add a drizzle of ranch dressing, and season with salt and pepper. Wrap each into a burrito shape, tucking the ends in as you go. Secure with toothpicks and slice in half if desired. Serve immediately.

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