The go-to lunch or snack in my kitchen is collard or kale wraps. I’ll remove the middle stem and use each half to wrap around whatever is hanging out in the fridge that pairs well together. Doing this ensures you fulfill your green quotient for the day whilst taking advantage of what you already have, and saving money and time. With mangos popping up on every street corner these days, I was itching for a spicy mango sauce – the perfect combination of sweet, salty, and spicy. What better way to highlight the sauce than using it as a dip for mild in flavor, yet crunchy bite-sized wraps? Always a winner.
Glow points are high on this one.
Kale: contains nearly 20 percent of the RDA of dietary fiber in just one cup, is packed with carotenoids and flavonoids that fight against cancer, is anti-inflammatory with its omega-3 fatty acids content, prevents colon, bladder, breast, prostate, ovarian and gastric cancer, promotes cardiovascular health, is essential for detoxification, strengthens the bones, boosts immunity, lowers blood pressure, promotes a healthy immune system, and contributes to healthy vision.
Mango: improves digestion with its bio-active elements such as esters, terpenes, andaldehydes, lowers cholesterol with its pectin and vitamin C content, regulates sex hormones and boosts sex drive with vitamin E, contains glutamine acid, which improves concentration and memory power, is helpful for treating acne when applied to the face, is helpful for women during menopause and pregnancy, fights again diabetes, and prevents cancer and heart disease.
Kale Wraps & Spicy Mango Sauce
Keywords: lunch snack raw vegan vegetarian mango cayenne mustard kale
Ingredients (8-10 wraps, 1 cup of mango sau)
For the Sauce
- 1 mango
- 1 tsp cayenne
- 2 garlic cloves
- 1/2 tsp mustard
- 1/4 cucumber
- 1 tsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- Dash of salt and pepper
For the Wraps
- 4-5 kale or collard leaves
- 1 carrot
- 1/2 cucumber
- 1-2 scallions
- Handful of parsley
- Avocado (optional)
For the sauce, put all the ingredients into a food processor and blend until smooth.
For the wraps, remove the stems from the kale leaves by cutting the full leave in half around the stem. Roll each leaf half around 1 piece each of the julienned carrot, cucumber, and scallion as well as sprig of parsley.
Serve aside the mango sauce and enjoy a spicy and filling snack or lunch!
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