Spicy Asian Collard Green Wraps

• Produce

  • 1 Carrots
  • 5 Collard green, leafs
  • 1 tsp Garlic, fresh
  • 1 Lettuce, fresh green
  • 1/2 Lime, juice from
  • 1 Red bell peppers
  • 1 Red cabbage

• Condiments

  • 3 tbsp Hoisin sauce
  • 1 heaping tbsp Korean hot pepper paste
  • 5 tbsp Mighty nut powdered peanut butter
  • 3 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 6 oz Sweet potato glass noodles

• Oils & Vinegars

  • 7 tsp Sesame oil

• Liquids

  • 2 tbsp Water + more

• Other

  • Toothpicks to close

Found on hipfoodiemom.com

Description

Ingredients

• 5 tablespoons Mighty Nut Powdered Peanut Butter (Flax & Chia flavor)
• 2 to 3 tablespoons water + more if needed
• 1 heaping tablespoon Korean hot pepper paste (gochujang)
• 1 to 2 teaspoons fresh minced garlic
• juice from ½ a lime
• 1 to 2 tablespoons low sodium soy sauce (start with one tablespoon)
• 3 tablespoons hoisin sauce
• 1 to 2 teaspoons sesame oil
• 6 to 8 oz. sweet potato glass noodles
• 2 tablespoons sesame oil
• 2 to 3 tablespoons low sodium soy sauce
• 5 to 6 collard green leafs
• fresh, green lettuce; shredded
• red cabbage, finely shredded
• carrots, julienned
• red bell peppers, thinly sliced
• Toothpicks to close

Directions

• Using a small to medium sized mixing bowl, mix together the Mighty Nut Powdered Peanut Butter with some water until you have the consistency of creamy peanut butter. Taste and adjust ingredients as needed. Mix in the gochujang, garlic, lime juice, soy sauce, hoisin sauce and sesame oil. Whisk together until smooth. Taste and adjust ingredients as needed.
• Boil the noodles according to package instructions, usually for only 4 to 5 minutes. Drain, rinse and let cool slightly. Mix together with the sesame oil and soy sauce. Taste and adjust ingredients as needed.
• Cut off the stem on the collard greens, then cut out the stem completely. You will be left with two pieces.
• To assemble: spread in the peanut sauce onto a collard green leaf, top with some seasoned noodles, and then top with the lettuce, shredded red cabbage, carrots and red bell peppers.
• Roll the wrap, starting from the bottom, going up. Secure close with a toothpick. Serve with the leftover peanut sauce and enjoy!