Welcome the brand new Coconut Oil Mayo to our clean condiment collection! We used coconut oil for its wide array of health benefits and creamy texture. It doesn’t have any coconut flavor so it works incredibly well in sauces, like the poblano one used in this recipe. Grab a jar today and make these gorgeous veggie collard wraps.
Veggie Quinoa Collard Wraps with Creamy Coconut Poblano Sauce
- 2 large poblana chiles
- 1/2 cup Chosen Foods Coconut Oil Mayo
- 1/2 tsp cumin
- 1/4 cup cilantro leaves
- 1 tbsp fresh lime juice
- 2 tsp green hot sauce (red works too!)
- 1/4 tsp sea salt
- 1 bunch orange carrots
- 1 bunch purple or multicolored carrots
- 1 bunch asparagus ends trimmed
- 5 large collard greens (one big bunch) rinsed, tough ends removed
- 1 cup Chosen Foods Organic Quinoa cooked
- 1 avocado sliced
Make the sauce
Roast the poblano peppers directly over a gas flame or in an oven, turning, until charred all over. Peel, seed, and stem the chiles, and transfer to a food processor.
Add the coconut mayo, cumin, cilantro, and lime and pulse until the chiles and cilantro are finely chopped within the sauce. Season with hot sauce and salt and set aside.
Steam your vegetables
Add 1 inch of water to a large saucepan and insert a steamer basket. The surface of the water should be underneath the basket. Bring the water to a boil, and add the carrots and asparagus over the basket. Cover the pot and reduce the heat to medium-high.
Start checking for the doneness of the asparagus after 3 minutes. Remove the asparagus and continue steaming the carrots. The carrots will be done when tender, but should still have a bit of crunch to them, these will cook anywhere between 8 to 20 minutes depending upon thickness.
Remove from steam and set aside to cool. Make sure there is enough water below the steamer basket, and steam the collard greens for about 4 to 6 minutes until lightly wilted and vibrant green. Remove from steam and set aside.
Make the wraps
Over a work surface, spread about 2 tablespoons of the sauce on each collard green and arrange the quinoa, carrots, asparagus, and avocado in a row at the bottom.
Tightly roll up the collard greens, folding in at the sides as you go. You may insert toothpicks into each wrap to keep them closed. Slice each wrap into thirds to make mini rolls or keep whole as larger wraps.
Serve the extra sauce on the side and enjoy immediately.