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
Nutritious rainbow rolls are wrapped in collards or kale for a gluten-free, paleo, Whole30 lunch or snack.
For almond cheese spread
- 1 cup raw almonds
- 2 + 1/4 cups water, divided
- 5 tbsp extra-virgin olive oil
- 1/4 cup fresh lemon juice (2 lemons)
- 1 clove garlic, grated or minced
- 2 tbsp minced fresh chives
- Sea salt and pepper to taste
To make rainbow rolls
- 4 tbsp of Almond Cheese spread or another dairy-free cheese spread of choice
- 4 large kale leavesor collard greens leaves
- 1 carrot, peeled and grated
- 1/2 red bell pepper, thinly sliced
- 1/2 avocado, diced
- 8 turkey or salami slices
- 2 tbsp chopped green onion/scallions
- 2 tbsp sliced fermented turnips or sauerkraut
- Other options: thinly sliced red cabbage, beetroot, cucumber, asparagus
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 babaganush 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.
- Serving Size: 1 large roll or 2 smaller ones
- Calories: 445
- Sugar: 4.9 g
- Sodium: 899.3 mg
- Fat: 36.3 g
- Carbohydrates: 19.1 g
- Fiber: 9.2 g
- Protein: 17.2 g
- Cholesterol: 33.5 mg
Keywords: Rainbow wraps, Kale rolls, Collard Wraps, Collard Green Wraps, Collard Rolls, Kale Rolls, paleo, Whole30, gluten-free