Thai Chicken Collard Wraps (Paleo, GF, DF)

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. 

 

Chicken Collard Wrap Burritos (AIP, Paleo, GF,DF)

These collard wraps are life changing. This is the easiest yummy substitute for wraps I have found yet. It's like eating a handheld salad disguised as a burrito. Most importantly, it tastes good. Yay!

I make a batch of these and put them in the fridge for a few quick lunches during the work week. I'm going to make a thai peanut version next week and maybe indian samosa ones after that. 

Makes about 6 wraps. 

Chicken Collard Wrap Burritos

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon turmeric

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon fenugreek leaves

1/4 teaspoon dried oregano

1/4 teaspoon cinnamon

1/2 teaspoon cumin (optional, include if you can have seeds)

1.5 # boneless, skinless chicken breast

1 bunch collard greens

1/2 bunch cilantro leaves, chopped

1/2 head cabbage, shredded

1/2 head crispy lettuce, chopped 

2 avocados

1/2 white onion, finely diced

2 avocados, see last paragraph

Additional options: salsa, hot sauce, sour cream, shredded cheese

Mix together salt, pepper, turmeric, garlic powder, onion powder, fenugreek, oregano, cinnamon and cumin, if using. Season chicken. Cook the chicken anyway you like - grilled, baked, whatever. I seasoned mine, put it in the slow cooker for 2 hours on high and shredded it. 

While the chicken cooks, you can chop your veggies and set out any additional toppings you'll be using. 

To prep the collard green, slice off the chunky part of the stem by cutting straight across the base, where the leaf fans out. Next, use a peeler or knife 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 for about 10 seconds. Do this one at a time. Transfer to a towel. This softens up the leaves and makes them taste better. 

Assemble wraps: Layout a collard green, pile on chicken, chopped cilantro, cabbage, lettuce, onion - whatever you like. Roll it up tightly like burrito, tucking the sides in as you roll. I wrap them all at once and leave them in the fridge. In the morning, when I'm packing my food for the day, I grab a couple, unroll them and add fresh avocado slices. Maybe this is crazy but I like the avocado to be fresh and bright. It's a pinch more work but easy and worth the effort.