One of my older recipes, these rainbow rolls with colourful and nutritious fillings are wrapped in kale leaves (can be collard greens or lettuce) for a paleo-friendly, gluten-free, low-carb lunch or snack.
About These Rainbow Rolls
These colourful, nutrient-packed rainbow kale rolls are from the 21-Day Sugar Detox book by Diane Sanfilippo of Balanced Bites. I was following Dianne’s work when following a paleo diet as I liked her sensible and practical approach.
To wrap the ingredients into rolls you can use collard greens or large kale leaves with the hard stems removed.
You can use any ‘rainbow’ ingredients and foods here as long as you stick to all those nutritious foods like colourful vegetables (carrots, red peppers, green cucumbers, avocado, purple cabbage etc) and healthy protein options.
I love adding fermented ingredients as well, so my rolls feature pickled turnips but you could add sauerkraut, kimchi or any other fermented veggies.
More Healthy Wraps & Rolls
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Rainbow Rolls With Kale or Collard Greens (Paleo, Gluten-Free)
Ingredients
For almond cheese spread
- 1 cup raw almonds
- 2 + 1/4 cups water divided
- 5 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice 2 lemons
- 1 clove garlic grated or minced
- 2 tablespoons minced fresh chives
- Sea salt and pepper to taste
To make rainbow rolls
- 4 tablespoons almond cheese spread or other non-dairy cream cheese spread
- 4 leaves kale or collard green leaves
- 1 carrot peeled and grated
- 1/2 red bell pepper thinly sliced
- 1/2 avocado diced
- 8 slices turkey or salami
- 2 tablespoons chopped green onion or scallion
- 2 tablespoons sliced fermented turnips or sauerkraut
- Other options: thinly sliced red cabbage beetroot, cucumber, asparagus
Instructions
Make almond cheese spread.
- Make almond "cheese" spread ahead of time as it requires soaking the almonds for a few hours. Place the almonds and 2 cups of water in a glass or other container and let them soak, covered, for 4 hours minimum, ideally 6-8 hours or overnight (this will soften them).
- Drain and rinse the almonds, then place them in a food processor with the remaining 1/4 cup of water and the rest of the ingredients. Process until smooth and creamy, stopping and scraping the sides of the processor, about 5 minutes total. Add a little extra water for a lighter texture if that's what you like.
Make the rainbow rolls
- Lay the green leaves on a cutting board and remove the stems with a knife, keeping the leaves connected at the top. See pic.
- Overlap the greens so there is no space in between, forming a circle or oval layer. Depending on the leaf size you can either do individual leaf rolls or use 2-3 leaves to form a giant roll like me.
- Lay a few slices of salami or sliced turkey on the bottom and spread 1-2 tablespoons of "cheese.” By the way, if you don't have the time to make the spread, you could use a ready-made baba ganoush or beetroot dip. Layer the vegetables on top.
- Wrap everything like a burrito, folding the bottom up first, then the side and then roll up until everything is tightly packed inside. Wrap in plastic to store in the fridge until mealtime or cut in half and tuck in.
these little wraps look amazing I will be trying these for sure. I bet they are filling as well. So colorful and pretty. I’ve been missing wrap sandwiches since giving up breads and grains and lettuce cups get old for me rather quickly. Kale leaves are so sturdy I can see this working out very well. Awesome 🙂
Ooooo! DELISH! These look so great and so simple! 🙂 Might have to give them a whirl! We’re yet to read this book so we might have to get our hands on a copy 🙂 Thanks for sharing Irey! e & c
You will like it! Great book and lots of ideas for the kitchen.
I made these Super Bowl Sunday for my husband and I. He loved them! I used raw salmon instead of the other meat suggestion. They were awesome!
Just made the almond “cheese” spread. I’m so excited to be able to make such a creation! I prefer cream based soups and salad dressings over oil, so this recipe has me excited at the possibilities this opens up. My sauce was a little dry so I added almond milk rather than water to thin it out. It’s not as easy for me to find whole kale leaves. I’m looking for the best places here. What do you think of romaine lettuce? I’m guessing not as healthy but might work?