Sunny Green Wraps
It’s here.
Farmer’s Market season.
Saturday mornings where we silly Oregonians try to pretend it’s summer.
We slip our pale white legs into our wrinkled, dusty shorts from the very back of our drawers, ignoring the fact that we haven’t carefully shaved our legs since August. My knees have more whiskers than my granny’s chin.
We do unspeakable things to our feet to facilitate unseasonable sandal wearing. I’m saving my professional pedicure funds for continuous kombucha brewing systems and barefoot running shoes. You don’t need pedicures in Vibrams. Most people are trying to avoid looking at your feet in those monsters.
We browse the market, shivering and trying to ignore the fact that it’s only 47 degrees outside. And yet somehow Gigi still claims she’s sweating and strips her leggings off from underneath her sundress. They’re still wadded in a ball from where I stuffed them in my purse.
We’re hunting–for warmth and ingredients. Pretending it’s summer and that we’ll somehow find enough produce to put together a meal, but we’re limited to greens and root vegetables despite our summer attire.
Lulu begs for my sunglasses, squinting in the bright white sun.
I hand over my shades, pick up a head of greens and decide I’ll have to get creative.
I’ll be lucky to put together a snack.
And to get my Dollar Tree sunglasses back in one piece.
Sunny Green Wraps
Serves 2-4
- 4-6 chard or collard green leaves, stems trimmed and deveined*
- 1 carrot, cut into matchsticks
- 1 cucumber, deseeded and cut into matchsticks
- 1 bell pepper, deseeded and cut into matchsticks
- 1 small jicama, peeled and cut into matchsticks
- 2 T. fresh mint
- 2 T. fresh basil
Sunny Dipping Sauce:
- 2 T. sunflower seed butter
- 2 t. tamari, soy sauce or Bragg’s aminos
- 1 t. lime juice
- 1/4 t. ground ginger
- 1/4 t. garlic powder
- 1-2 T. water
- stevia or maple syrup to taste (optional)
- sriracha to taste (optional)
*For a very helpful tutorial on how to prep chard or collard greens for wraps, see my friend Gena’s post here
Place a prepared chard or collard green leaf on a flat surface and fill with carrot, cucumber, peppers, jicama, mint and basil. Tightly wrap and cut on a diagonal.
For dipping sauce, mix together sunflower seed buttter, tamari, soy or aminos, lime juice, ginger, garlic powder and enough water to make the sauce the desired consistency. Add sweetener and sriracha to taste, if using.
If you told me my kids would suddenly be dipping and devouring greens like hungry little beasts, I probably wouldn’t believe you.
Or I’d just tell you they learned it from their mother.
I can’t wait to see what next Saturday’s trip to the market brings.
I promise to shave a little more meticulously and bring sunglasses for all.
Just don’t make me hold your pants.
That dipping sauce sounds awesome, but I’m pretty sure those are collard greens. Aren’t they?
That’s what I thought, I’m pretty sure those are collard greens.
that’s what I was thinking, too!
They look yummy, anyway…especially with that sauce!
Okay, now I’m just going to change the post
The sign said chard and so did the lady who sold them to me! But I could be wrong. Wouldn’t be the first or the last time.
These look amazing and fresh….dip those yummy veggies into anything with alt butter and/or maple syrup and I KNOW my kids will love them! Better then the packaged wraps from the grocery store though my kids like those too..Thanks!
I’m impressed your littles ate these! Pretty sure my 3 year old would refuse to even try it. Someday she’ll get there…
Gigi was unwrapping them and eating the greens straight. Showoff.
Yum! I love wrapping stuff in leafy greens. I just bought my first ever bunch of rainbow Swiss chard the other day; the leaves are small so I’m going to cook it. I need to try the leaves in a wrap some day. So good.
How about this: you come visit and make me awesome snacks like these, and I’ll share my Florida sunshine, warmth, and patio garden with you?
Done and done!
yum ive never tried sunflower butter in my dipping sauces these look fab and I was the same way at the market this weekend although I did score some gorgeous asparagus~!
I still didn’t find fresh asparagus. Grrrrr….
This would be an awesome dish to bring to summer cookout. Way cooler than a tossed salad!
Oooh, agreed!
Who’s hand is in the photos?
I meant “whose”
Joe’s.
Joe’s a girl?
Joe Mama is.
very funny
It is sad that I’ve stripped of my leggings from under my sundress before? Or does that just prove that Gigi is smarter than she should be at her age?
Both.
Well shoot!
I can’t see anything….you’re pale legs are blinding me. Haa! You’re food presentation skills are fabulous and it always makes me try your recipes. Keep it up Mama Pea! This is definitely a great snack in time for swimsuit season.
Enjoy, Jamie!
These look super tasty. I just bought collards today for making wraps. Can’t wait to have one for lunch tomorrow.
Me too! The bunch of greens I got was ridiculously huge. No complaints here, though!
I can’t wait for the farmer’s market to start here! Love what you did with what was available, vegetables wrapped in vegetables… so healthy and so delicious. The dipping sauce sounds fantastic!
yummy..its warm here in DFW..but i did my fresh spring rolls..and have enough for lunch for 2 or 3 days. depending on how many i eat..and my sauce was like yours but did use peanut butter flour! different way to eat a salad..will try the green wraps some day! go mama pea!
Mmm…peanut flour makes a mighty good sauce but lately I’m obsessed with the sunflower seed butter from Trader Joe’s. If you haven’t tried it, I highly suggest!
Oh it’s so true about us Oregonians. We can pretend it’s summer all we like (especially today, bright and sunny!) but it’s only a matter of time until the rain pours down
I know! We had such a lovely day and then BAM. Rain.
These look great! I’ve never tried sunflower seed butter, might be a good excuse to buy some…. And I bet the chard would be really great too, maybe even better than the collards, because chard is more mild tasting…
Oh you must try the SS butter. It’s my favorite.
So jealous! Our farmer’s market doesn’t start for another month or so. I CANT WAIT!!!! These are very similar to the Thai spring rolls I make. But they would go great with the Eat to Live stuff I am doing
I love collard wraps with almond butter and bananas. It’s the strangest sounding combo, but they are somehow so delicious.
Have a nice week Mama Pea!
I have extra wraps, so I might just try that for breakfast. Thanks!
Lucky! Our market doesn’t start until June. And even then, i think it’s near the end of June. I am obsessed with sun butter these days. I like it so much more than peanut butter. I will have to give this dipping sauce a shot, it sounds good enough to drink straight, which I am sure to do.
Love you lots and lots.
I love the Sunbutter too. I eat it with a spoon straight from the fridge and this sauce is crazy good as a salad dressing. Love you too!
Fridge? Oh, shit, is it supposed to go in there??
Oh, I don’t know. I guess it doesn’t have too. Less brain freeze if you keep it in the cupboard, I guess
Oh yummy!!! I have all these ingredients in the fridge….. How DID you know I needed something to use them for?
You have just THE best recipes! Thanks so much….
My ABSOLUTE pleasure, Tonda. Have a great week!
You too!
Girl… You should have warned me about The Hunger Games…. I saw it tonight…. I was thinking of you about 15 mins into it…… I was not prepared.
I tried to warn you… Sorry if it was too upsetting. Let’s go watch Little Miss Sunshine.
Looks delicious, as all your recipes do. One question I’ve always had…why do veggies as well as people into natural foods favor tamari over soy sauce?
I’m not sure if all tamari is wheat-free, but the kind I buy is.
Tamari might be wheat-free, but it does contain soy. Wasn’t your argument for eating butter that you were having problems with soy?
Go ask Joe.
That sunny dipping sauce has my name all over it. SFSButter, ginger, maple/stevia, I’d also probably add enough ACV to clear out my sinuses for the next month or so
The wraps put me in a sunny, springtime mood, too!
I will have to make that sunflower butter sauce this week! Looks delicious!
I made your banana bread today. Thank you so much for all of your help. You truly are sweet and kind.
I used 1.5 cups of whole wheat pastry flour, .5 cup of almond meal and reduced the sugar to 1/4 cup. I kept the rest of the recipe the same. The bread was crisp on the outside and the inside was tender with the perfect amount of sweetness from the bananas.
Thank you
Wishing you a wonderful week.
I’m so glad it turned out, Tiffany. Nice work!
I’m almost 25, and I just found a pair of my leggings balled up in the drawer thingy in the dashboard of my car. I can’t even remember when I stashed them there, but I remember it was hot.
I wish I had a daughter to blame for that one.
Ah well, at least I’ll always have sunflower butter.
I am BEYOND excited for Farmers Market season! These wraps look delicious and light. Perfect for a warm summer day. Hope you and the family are well my dear!
Oh these are so creative! I love all the bright colors!
These look like brilliant wraps – such nice colours. They’re with you on summer, even if the weather is catching up
Also, I might be a little late with this, but I love your new photo. Gorgeous, gorgeous shot!
In case that last bit is vague, I’m talking about the one of you with the girls on the side
Thank you, Kari. They are my best accessories.
Ok, I really need a pedicure but I’d be willing to so a DIY job if it meant getting a kombucha brewing system instead!! This recipe sounds delicious, and I can’t wait to try that sauce!
Yup, I just realized there was such a thing yesterday and now it’s at the top of my birthday list.
These look so good! I think I want to drink the sauce. I am ready for farmer’s market season around here!!
Yummy!!!! Looks like it will make a great lunch if I can ever stop eating your kale salads!
Love the addition of fresh mint and basil…double yum!!!
Are you really getting Vibrams? I have a Groupon for a running store that is getting ready to expire…on the fence between those and Newtons.
I’m on the fence between the Vibrams and the Merrills. I think I’ll probably go with the Merrills. But now I’m going to have to look into Newtons!
Wishing you were packing my lunch today! These look awesome.
Oh, the Merrills look nice…at least it isn’t all Godzilla foot looking like the Vibrams. My husband runs in Newtons and loves them. I went to a free clinic put on by Newton at a local running store and got to try them…they felt good. Just still not sure if I want to go with them or not. It’s a good clinic if you can catch it out by you…just an hour and they teach some nice drills and stretches. Wasn’t a pushy sales pitch at all.
Good to know! I don’t run a lot (obviously) but am wanting something barefoot-like for lifting and sprints.
I’m so excited that it’s farmer’s market season again!! That dipping sauce looks totally drinkable & I love how colorful the wraps are. Summer dinners are always so much more vibrant!
Those look delicious – so fresh and yummy! We did the same thing all weekend: pulled out shorts and pretended we were really warm just because the sun was out. Love it. Jicama is the most underrated vegetable of all time. It is well loved in my house (by 2 of us anyway).
Agreed! LOVE LOVE LOVE jicama!
Hello beautiful lady, while I can’t quite get behind your chard wrap, I still love you and miss you. I need to email you off line to get your take on the 7th birthday plans for the kids. I need ideas.
Aloha! (starting tomorrow)
Kel
Enjoy your trip! My gosh, you deserve it. We are going out of town for Gigi’s birthday…but yes, we want to horn in on Ryan’s party!
Are you kidding, I’m with Gigi, it was positively hot yesterday
Really? The kids were into these but they won’t eat asparagus. I’ll give it a try, maybe mine would like it…
Lulu’s my hard sell on both fronts. Gigi will eat anything I put in front of her. She trusts me.
Oh, I LOVE my Vibrams! I don’t even care how stupid they look. My husband got a pair as well, and we try to sprint once a week together in them (a la MDA style). If you get them, I bet you will love them! Just my two cents
As great ad these wraps looks I have to be honest: I stopped reading just to go shave my legs. It had been waaaaay too long!
I paid a little more attention to details myself this morning. You have a baby, you have an excuse…
My local (like very local, as in across the street) opens up this weekend, and I am pretty psyched. However, I am a little nervous about taking Marge along this year…she had a few bowel control problems last year. Nothing like peaches and puppy poop on a Saturday morning!
My farmer’s market doesn’t start for another few weeks. I can’t wait! I’d rather spend an arm and a leg on good local stuff than go with highlights during the summer (does lemon juice work???).
I’m all over the dressing! We make a similar dressing but with peanut butter. Duh! Never thought about sunflower seed butter. Perfect!!
Oh my goodness, you are too much. Not only do I want to bring my unshaven legs over and go to the farmer’s market with you, but now I need to make myself go to our local one tomorrow. He he. Did you really get vibrams?
Not yet. Maybe for my birthday, but I don’t think Pea Daddy will buy them for me for fear I might wear them in public.
Hi Mama Pea,
Looking to make this dip for lunch tomorrow…is there a difference between soy sauce and tamari? Do you prefer one over the other?
Thank you!
Flavorwise, I think they’re about identical. I’d just use what you have!
I have never had collard wraps fresh like that. I will have to try it. I have made wraps with steamed collard leaves. Amazing how well they stay wrapped. Almost like a self-sealing tortilla. I usually spread hummus on them and then assorted veggies but this sauce sounds really yummy. Thanks for the ideas!
This is exactly what I wanted! I’m making these tonight.
Do you think you’ll start eating meat now? I have digestive/absorption problems and I used to be severely anemic, I tried taking iron pills (caused even more digestive problems) and got B12 injections but when I started eating meat again I felt much healthier. Some people’s bodies just don’t thrive on a vegetarian diet. I’m interested to see where your diet goes from here!
There’s no pretending like summer is here…yet. Our farmer’s market doesn’t start until May, which I think is a big mistake. If they knew the things I would be buying off of them, they would have opened in January…winter boots and all! Ok you’re right…they wouldn’t of had any crops back in January, but come on! May?!? I guess I’ll just bring my leggings to Oregon.
I’m so envious!! We don’t have a farmer’s market anywhere near us. It’s probably 45 minutes away. Worth it, though.
Also, that sauce looks awwwfully close to sunshine kale salad, which you know owns my heart and soul. Can’t wait to try it.
This post totally made me laugh. I live way up north in Canada so I understand the feeling the excitement of the farmers market. I suspect we are still inside for another couple of weeks but we will be doing the same thing?Shorts and pretending it’s summer.i can’t wait to try your gorgeous spring rolls!!! Thanks for making me laugh this morning!!! Tanya
My pleasure! Thanks for saying hi, Tanya.
Just wanted to say I thought your peas and thank you title is very good which is why I clicked here. You have a lot of followers so I may look at your recipes in the future. Proof is in the pudding and all that good stuff.
I make these but I put hummus inside – delish!
I’ve been making this as a dip for raw carrots and snap peas since you posted the recipe. So yummy! I just used the sauce as a dressing for an Asian inspired salad and it was awesome! Thanks for another wonderful & versatile recipe!
You are very welcome!