The Rainbow Ranch Wrap

I posted a picture of my lunch a week ago and there was quite a few requests for the recipe.  You can find this recipe and a lot of other delicious wraps in my UnCookBook #5 (and of course the Complete UnCookBook). 

I love this wrap because I can eat all of the colors of the rainbow (each color has different nutrition and antioxidants) and get a wide variety of nutrition.  AND, it's visually appealing!  The sauce is the best part of the wrap (and for most of my dishes) - this spicy ranch sauce is a great condiment and dip as well.  I love using Collard leaves as the wrapper as they are ridiculously beneficial for your health, sturdy so as not to fall apart after the first bite, and a nice round shape (similar to a tortilla). If you want to use lettuce or *gasp* a whole wheat tortilla...Yay! You are eating more veggies!  

Rainbow Ranch Wrap
Appliances: Blender
Prep Time:  10 minutes
 
Ingredients

•  2 large Collard Leaves
• ½ cup Carrots, shredded
• ½ cup Red Cabbage, shredded
• ½ Yellow Bell Pepper, sliced thin
• ½ cup Kale, sliced thin
• 1 Avocado, sliced thin
• 2 tbsp Spicy Ranch Dressing 

In the middle of each collard leaf, layer the carrots, cabbage, pepper, kale, and avocado. Drizzle the Spicy Ranch Dressing on top of the pile of vegetables.  Roll the collard leaf like you would a tortilla. Cut in half and serve with a smile!

Spicy Ranch Dressing
Appliances: Blender
Prep Time:  5 minutes
 
Ingredients

• 1 ½ cup Raw Cashews
• 1 cup water
• 2 Lemons, juiced
• 1 tsp. Pink Himalayan Salt
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 tsp. Italian Seasoning
• 1 tsp. Cayenne Pepper

 
Blend all ingredients till smooth, but add the water slowly (it’s easier to pour it in slowly until it’s the consistency you like than try to take out if you add too much).  Makes 1 cup of sauce and lasts a week in the refrigerator.  Use as a dip, a spread, or a sauce!

---

If you make this wrap - please take a photo and share it with me by email, facebook, or instagram!