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Ingredients

Cucumber Kale Wraps with Zesty Peanut Sauce

This plant-based version of lettuce wraps introduces crisp and refreshing cucumber noodles. A sweet-tart peanut sauce is drizzled inside the wrap and also used as a flavorful dip.

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Brandon Barre

Feeling “inspiralized?” Learn more about veggie noodles from the founder of the Inspiralized blog, Ali Maffucci.

Servings
4
Prep Time
20 min
Duration
20 min

Ingredients

  • 2 large cucumbers
  • 1/2 tsp plus pinch sea salt, divided
  • 4 large curly kale leaves, washed, patted dry and tough stems removed
  • 1 cup BPA-free-canned chickpeas, drained and rinsed
  • 2 pinches each ground black pepper and chile powder, divided
  • Pinch ground cumin
  • 1 orange bell pepper, finely chopped
  • 11/3 cups shredded purple cabbage
  • 1/4 cup chopped cherry tomatoes
  • 1/4 cup fresh alfalfa sprouts
  • 3 tbsp finely chopped fresh cilantro leaves
  • 1 small clove garlic, minced
  • 1/2 cup natural unsalted creamy peanut butter (TRY: Once Again Organic Peanut Butter Creamy No Salt)
  • 1 tbsp reduced-sodium tamari sauce
  • 2 tsp fresh lime juice
  • 1 1/2 tsp raw honey
  • Pinch ground ginger

Preparation

  1. Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.
  2. On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.
  3. Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro.
  4. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.
  5. Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.

Nutrition Information

  • Serving Size 1 wrap, 2.5 T peanut sauce
  • Calories 298
  • Carbohydrate Content 30 g
  • Cholesterol Content 0 mg
  • Fat Content 16 g
  • Fiber Content 7 g
  • Protein Content 14 g
  • Saturated Fat Content 1 g
  • Sodium Content 441 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 6 g