Asian Chicken Collard Green Wraps
A delicious way to wrap up your favorite Asian flavors! These healthy wraps are balanced with protein and healthy fats, and make a great low carb meal. Buy a precooked chicken to save time and these come together in no time. Wrap up any collard wraps and save them for meals on the go -- they stay fresh for 2-3 days refrigerated!
Servings: 4 wraps
Calories: 564kcal
Ingredients
Dipping Sauce
- 1/4 cup SunButter No Sugar Added
- 1/4 cup coconut milk full fat, canned
- 1/4 cup coconut aminos
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1-3 teaspoons sriracha to desired spiciness
Wraps
- 1 1/2 cups carrot shredded
- 1 1/2 cup cabbage shredded
- 8 collard greens
- 1 avocado sliced
- 1 mango sliced
- 1 pound chicken precooked, shredded
- cilantro optional, to garnish
Instructions
Asian Dipping Sauce
- Add all the ingredients to a blender, except the sriracha. Blend until smooth and creamy. If you'd like your wraps and dipping sauce to be spicy, add sriracha. We like a full tablespoon, but add it to your tastes.
Asian Chicken Collard Wraps
- In a medium sized bowl, add the carrots and cabbage. Pour half of the sauce over the vegetables, and mix to combine. Set aside.
- Fill a very large bowl with warm (not hot) water and 2 tablespoons of vinegar. Add collard leaves, and allow them to soak for 10-15 minutes.
- Take 2 leaves out at a time, and use a knife to shave the stem off the back of the leaf, being careful not to pierce through the leave. Trim the stem at the bottom of the leaves.
- Place the two leaves bright green sides down, with the tops facing opposite directions and the bottoms overlapping 4-5 inches. See the video or photos if this step is difficult to understand.
- Into the center of the leaves, add the sliced mango and avocado.
- On top of the mango and avocado, add 1/4 of the chicken and 1/4 of the cabbage and carrot mixture.
- Wrap up the collard greens by first taking the two tops and folding them into the center of the warps, covering the fillings. Then, roll them from one side to the next.
- Cut the wraps in half and serve them with remaining dipping sauce.
Notes
For Keto or Low Carb option: Omit mango. These wraps have 14 grams of net carbs without the mango. Further reduce the carbs by omitting the carrot or using just 1 collard green to wrap the fillings.
Precooked Chicken options: I like to make meals like this with a precooked rotisserie chicken. Otherwise, I put 1 pound of chicken thighs in my instant pot with 1 teaspoon of salt, black pepper, and 1/4 cup of chicken broth, and then set to manual for 8 minutes. When it's done, it's very easy to shred the chicken for these wraps.
Make them Vegetarian/Vegan: Easily make these vegan by swapping the chicken for chickpeas, hummus, tofu, or tempeh.
Nutrition
Calories: 564kcal | Carbohydrates: 28g | Protein: 25g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 501mg | Potassium: 847mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9770IU | Vitamin C: 47mg | Calcium: 116mg | Iron: 3mg