Black-Eyed Pea Collard Wraps With Pickled Vegetables and Ginger-Peanut Sauce
Course: Lunch, Sandwich
Cuisine: American, Vegan, WFPB
Keyword: collard wraps
Servings: 6
Calories: 134kcal
- 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
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.
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