Spring Green Wraps

These spring green wraps are a take on collard green wraps. They make a nutritious snack or a lunchtime dish which is super-healthy and light.

Serves 4

Ingredients for the wraps

  • 2 whole spring green leaves
  • 180g (1 cup) cooked quinoa
  • 1 pepper, thinly sliced
  • 1 carrot, thinly sliced
  • ¼ red cabbage, sliced thin
  • ½ avocado, sliced
  • Handful of pumpkin seeds, to garnish
  • Coriander leaves, to garnish

Ingredients for the satay sauce

  • 4 tbsp peanut butter
  • 1 tbsp maple syrup
  • 1-2 tbsp soy sauce
  • A splash of water, if needed

To serve

  • 1
    Wash and dry the spring green leaves then use a sharp knife to shave down or cut out the thick stems to make them easier to fold later, then set aside.
  • 2
    Make your satay sauce by mixing all the satay ingredients together in a small bowl, then set aside until ready to serve.
  • 3
    Place each spring green leaf on a flat surface and fill each leaf. Start with the quinoa, then top with the vegetables and garnish with the pumpkin seeds and coriander leaves.
  • 4
    Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy with the satay dressing.

OM tip

Run them under a hot tap if you want to make the Spring Green Wraps easier to fold.

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