Thinly slice peppers, carrots, and zucchinis. For the zucchinis you can also use a spiralizer.
Dressing: Blended mango and basil. I used frozen mangos that I had allowed to defrost during the day. I made this dinner in January, before mango season. Fresh mango would of course be better.
Wrap and fold veggies and sauce inside a collard wrap. And enjoy!