Black-Eyed Pea Collard Wraps With Pickled Vegetables and Ginger-Peanut Sauce
Servings: 6
Calories: 134kcal
Ingredients
- 1/2 cup peanut butter
- 2 tbsp rice vinegar
- 1 tsp maple syrup
- 2 tsp fresh ginger grated
- 2 tbsp water
- dash Sriracha chili sauce
- salt to taste
For the wraps:
- 6 large collard leafs washed
- 1 bunch quick-pickled carrots
- 1 bunch quick-pickled beets
- 1 15-oz can black-eyed peas rinsed and drained
Instructions
- For the sauce, combine all of the ingredients, in a small bowl. Whisk to combine, making sure to smooth out any lumps from the peanut butter.
- Trim the center stem lengthwise so that the collard will be easier to wrap. Spread a spoonful of the peanut sauce on inner side of the leaf and then layer on the carrots, beets, and black-eyed peas.
- To wrap, fold in the sides of the leaf and roll up the leaf like you would with a normal burrito. Hold your wraps together with twine or a toothpick.
Nutrition
Calories: 134kcal | Carbohydrates: 6g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 101mg | Potassium: 161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
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