LEFTOVERS: WRAP IT UP!

Wraps are an ingenious way to enjoy any leftover veggies in the fridge (both cooked and raw), as well as grains and sauces. They’re great for a snack or a lunch on the go, one you can eat with your hands. Collards, kale, and nori are the most nutritious as wraps, but there’s also rice paper, which I like to think of as more of a treat. These can be stuffed in countless ways. I tend to use nori wraps when I have leftover black or brown rice and some sort of sesame or miso sauce in the fridge. The leafy greens are best stuffed with crunchy raw veggies, or lightly roasted ones with some quinoa for protein, and an herb-forward sauce such as a pesto. Rice paper wraps, which are also used for spring rolls, work best for softer veggies such as roasted sweet potato or avocado. Peanut sauce is my favorite in a rice paper wrap, but experiment with others sauces like chimichurri or even kimchi to add some great punchy flavor.

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Step 1

Makes ⅓ cup of mustard miso Mustard and miso are a tasty pair, and this sauce is so versatile—it can be used for dressing, dipping, and marinating. Sometimes I make this as a dip for raw vegetables or a spread for collard wraps, but one of my favorite uses for this sauce is as a marinade for any kind of white fish

Step 2

Whisk all the ingredients together in a small bowl. Serve immediately. This will keep for a couple of weeks in an airtight container in the fridge.

Step 3

Blanch 2 large leafy greens in water for 1 minute, dunk in an ice bath, and dry on a paper towel. Use two overlapped leaves to wrap, placing 4 to 5 thinly sliced veggies along with any other topping you like—herbs, a grain, a sauce—toward the bottom. Take the bottom of the wrap and fold it up and over the veggies, then fold in the two sides, and roll away from you until it’s completely wrapped

Step 4

Rehydrate the rice paper wraps by submerging them into a shallow bowl of water for a couple of seconds until they are pliable.

Step 5

Then put the wrap onto a flat surface, and place thinly sliced veggies in the bottom third part of the wrap with any additions and sauces you like. Take the bottom of the wrap and fold it up and over the veggies, then fold in the two sides, and roll away from you until it’s completely wrapped

Step 6

Place the nori on a flat surface. Spread the rice out across the sheet of nori, leaving about a 1 inch border on all sides. When working with sushi rice, it can be easier to spread if you keep your fingertips moist with water.

Step 7

Place any veggies, sauce, or other additions in the center, and either roll the nori into a cone shape, or fold up the two sides and eat like a taco.