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Veggie Wraps with Sweet & Sour Dipping Sauce

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Servings: Serves 6 (12 wraps)

Cook Time: 0 minutes

Prep Time: 0 minutes

Ingredients

2 each Scallions, chopped
6 each pitted medjool dates, chopped
1 cup water
3 tablespoons Fresh lemon juice
1/8 teaspoon salt
1 tablespoon umeboshi paste
6 large collard green leaves, washed and patted dry
2 medium carrots, cut into 2-to 3-inch-long matchsticks
2 medium zucchini, cut into 2-to 3-inch-long matchsticks
1 each avocado, halved and cut into 12 slices
3/4 cup thinly sliced red cabbage
3/4 cup green pea or clover sprouts
24 each fresh mint leaves
24 each Fresh basil leaves

Directions

1. Prepare the sauce. Combine all sauce ingredients (scallions, dates, water, lemon juice, salt and paste) in a blender and puree. Transfer to a small serving bowl and set aside.
2. Prepare the wraps. Cut collard greens in half, removing and discarding the center stem.
3. Lay out a half leaf. Top one end with 3 to 4 carrot sticks, 3 to 4 zucchinisticks, 1 avocado slice, 1 Tbsp. cabbage, 1 Tbsp. sprouts, 2 mint leaves, and 2 basil leaves. Roll snugly and place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately with the dipping sauce on the side.
Source: Fresh Magazine September, October 2010

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 (12 wraps)
Base Nutrients
Calories 190 kcal (10%)
Calories from Fat 45
Total Fat 5 g (8%)
Saturated Fat 1 g (5%)
Cholesterol 0 n/a
Sodium 110 mg (5%)
Total Carbohydrates 36 g (12%)
Dietary Fiber 7 g (28%)
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

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