Eat the rainbow! This crunchy, colorful rolls make a great meal-prep lunch, or a light spring/ summer dinner. Swap out the veggies or dressing to keep this fresh! Bonus? This version with any of our Ranch products is Whole30 Approved!

Serves 4
 

What you need

8 large collard leaves
4 Persian cucumbers, quartered lengthwise
2 cups shredded purple cabbage
2 cups shredded carrots
1 ripe avocado, halved seeded and thinly sliced
1 shredded rotisserie chicken, about 4 cups
1/2 cup Tessemae’s Ranch (Creamy, Avocado or Habanero)
 

What you do

1. To blanch collard leaves, bring about 1-inch water to boil in a large skillet. Place a collard leaf in pan and cook until bright green, about 10 seconds per side. Transfer to a bowl of ice water. Repeat with remaining leaves, then drain and cut out the spine below the leaf; set aside.

2. Place a collard leaf top-side down on a cutting board. Line cucumbers horizontally down the center of each leaf, then top with cabbage, carrots, avocado slices and shredded chicken. Drizzle Ranch over the chicken. Roll collard leaf from the bottom tightly around ingredients like a sushi roll.

3. Using a sharp knife, cut rolls in half on the bias. Serve with more Ranch for dipping.