Last Updated on January 20, 2020

Maybe it’s all the rainbows I’ve been seeing for pride month, or maybe I’ve been eating too many sweets lately and having some serious veggie cravings, but either way, these Rainbow Cabbage Wraps are love. Love for your tastebuds, love for your body, and love for flavorful + colorful food all wrapped into one meal!

To be honest, I’ve been a little unmotivated to cook this summer. It has been hot and any opportunity I get to be outside I take it! Which is why these gorgeous wraps are the perfect summer meal.Now, I blanched the Cabbage leaves just to make them a bit more palatable (a personal preference), but if you skip this step- these raw Rainbow Cabbage Wraps are even easier to make.

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So what’s in these bad boys you ask? Well, there’s really nothing bad about them, except for how bad a** they are, haha, but let’s take a peek

☆ red cabbage
☆ carrots
☆ avocado (duh)
☆ cucumber
☆ mango
☆ my favorite maple peanut sauce (that I could put on everything probably)
☆ sesame seeds

Slice, dice, wrap and roll… it’s that easy! Wrap n’ Roll is totally the new Rock n’ Roll. Ok that was really lame- but humor me and say you giggled just a little, haha.

On that note- I think I’ll just get right to the recipe (before I embarrass myself more). As always,

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Rainbow Cabbage Wraps

Yield: 4 people

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

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Ingredients

• 1 medium head of red cabbage
• 2 large carrots, (or a bag of shredded carrots)
• 1.5-2 cups mango, (frozen or fresh)
• 1-2 mini cucumbers
• 1-2 avocados
• sesame seeds, (for garnishing)
• maple peanut sauce, (below)

Maple Peanut Sauce

• 1 tsp minced garlic
• 1 tbsp tahini
• 1 tbsp liquid aminos/tamari
• 1 tbsp maple syrup
• 2 tbsp lemon juice
• 1/2 cup peanut butter
• 1/4 cup water

Instructions

1. If blanching your cabbage leaves, boil a large pot of water. Alternatively, you can skip this step and eat them raw if desired
2. **Blanching vegetables means to plunge them quickly into boiling water – for just a minute or two – then immediately stick the vegetables into a bowl of ice water
3. Carefully tear your cabbage leaves away from the head of cabbage trying to keep them as whole as possible. Wash, set aside
4. Make your maple peanut sauce by blending all the sauce ingredients together in your food processor/blender until smooth
5. Slice your cucumbers, avocado, mango (if not using frozen mango), and carrots. Set aside in separate bowls
6. Blanch your cabbage leaves in the boiling water for just a couple minutes, then add to your bowl of ice water, drain and dry with a paper towel
7. Fill each cabbage leaf with your veggies, sprinkle with sesame seeds and serve with maple peanut sauce

Did you make this recipe?

Tag @healthylittlevittles on Instagram so I can see it!