I'm obsessed with these collard wraps. In the past two weeks I've made chicken burrito collard wraps, curry samosa wraps and now these Thai wraps. I have other types on my mind - I'll keep you posted.
These have chicken, cucumber, cabbage, carrots, mint, cilantro and peanut sauce wrapped up in a blanched collard green leaf. They're healthy and crunchy. I assemble them all a take them for lunch throughout the week. I like to two or three as a serving so each one, I add only about 1/4 cup of chicken and fill it up with veggies. I got 15 wraps out of the recipe but it will depend on the size of the veggies and how much you put in each. I would guess 12-17 to be the amount of wraps to expect.
Makes about 15 wraps.
Thai Collard Wraps
for the wraps
1/5 # skinless, boneless chicken breast
1 english cucumber, cut in matchsticks
2 carrots, cut into matchsticks
1/2 small red cabbage, shredded
handful mint, chopped
handful cilantro, chopped
about 15 Collard Leaves
for the sauce
1/3 cup tamari soy sauce
3/4 cup peanut butter
1 tablespoon fish sauce
1 teaspoon maple syrup
juice of one lime
1 tablespoon apple cider vinegar
Cook chicken as you like: grilled, baked, boiled or my favorite way - season with salt and pepper and cook in a slow cooker on high for 2 hours or so and shred.
Chop and shred veggies while chicken cooks. A mandolin fitted with a juliene attachment is great for this.
To prep the collard greens, slice off the chunky part of the stem by cutting straight across the base of the leaf. Use a peeler to shave down the thick stem. This will make it easier to roll up and eat.
Bring a 10-12 inch skillet with an inch or two of water to a boil. Dip collard leaves into the boiling water, one at a time, for about 10 seconds. Transfer to towel until ready to use.
Make the sauce by whisking tamari, peanut butter, fish sauce, maple syrup, lime juice and apple cider vinegar together until smooth.
Assemble wraps by laying out a collard leaf, smearing on a bit of sauce and piling on the chicken, cucumber, carrots, cabbage and herbs. Roll up tightly, tucking in sides as you go. I wrap them all in one sitting and store in the fridge. They last and make packing lunch quick and easy.