I love this wrap because I can eat all of the colors of the rainbow. Each color has different nutrition and antioxidants, and you get a wide variety of nutrition. Plus, it’s visually appealing! The sauce is the best part of the wrap. I love using Collard leaves as the wrapper as they are ridiculously beneficial for your health, sturdy so as not to fall apart after the first bite, and a nice round shape, similar to a tortilla. If you want to use lettuce or…gasp…a whole wheat tortilla…go for it!

Rainbow Ranch Wrap

Appliances: Blender
Prep Time:  10 minutes


  • 2 large Collard Leaves
  • ½ cup Carrots, shredded
  • ½ cup Red Cabbage, shredded
  • ½ Yellow Bell Pepper, sliced thin
  • ½ cup Kale, sliced thin
  • 1 Avocado, sliced thin
  • 2 tbsp Spicy Ranch Dressing

In the middle of each collard leaf, layer the carrots, cabbage, pepper, kale and avocado. Drizzle the Spicy Ranch Dressing on top of the pile of vegetables. Roll the collard leaf like you would a tortilla. Cut in half and serve with a smile!

Spicy Ranch Dressing
Appliances: Blender
Prep Time:  5 minutes


  • 1 ½ cup Raw Cashews
  • 1 cup water
  • 2 Lemons, juiced
  • 1 tsp. Pink Himalayan Salt
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Italian Seasoning
  • 1 tsp. Cayenne Pepper

Blend all ingredients till smooth, but add the water slowly (it’s easier to pour it in slowly until it’s the consistency you like than try to take out if you add too much). Makes one cup of sauce and lasts a week in the refrigerator. Use as a dip, a spread, or a sauce!

Haley Cloud transformed her own health by losing 130 pounds and eliminating the need for 13 daily medications. She the the author of 11 UnCookBooks with over 400 fast, easy, healthy and delicious recipes. She has coached over 4000 people to a healthier path, and has taught over 700 classes Nation-wide.