Description
Fresh collard greens wrapped around tender chicken, crunchy vegetables, creamy avocado, and sweet mango, served with a rich sesame dipping sauce.
Ingredients
1/4 cup Sun Butter No Sugar Added
1/4 cup full-fat coconut milk, canned
1/4 cup coconut aminos
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon sesame oil
1–3 teaspoons sriracha, to taste
1 1/2 cups shredded carrot
1 1/2 cups shredded cabbage
8 collard greens
1 avocado, sliced
1 mango, sliced
1 pound precooked shredded chicken
Cilantro, optional for garnish
Instructions
1. Add all dipping sauce ingredients to a blender, except sriracha. Blend until smooth.
2. Adjust spice level by adding sriracha to taste.
3. In a bowl, combine carrots and cabbage. Toss with half of the dipping sauce.
4. Soak collard leaves in warm water with 2 tablespoons vinegar for 10–15 minutes.
5. Trim stems from the back of the leaves to make them flat.
6. Layer two leaves shiny side down, overlapping at the base.
7. Place mango and avocado slices in the center, then top with chicken and cabbage-carrot mix.
8. Fold tops inward and roll tightly into a wrap.
9. Cut wraps in half and serve with remaining sauce.
Notes
For a low-carb option, omit mango. Reduce carbs further by using fewer carrots or just one collard leaf per wrap.
For vegetarian or vegan wraps, replace chicken with chickpeas, tofu, tempeh, or hummus.
Rotisserie chicken makes an easy shortcut. You can also cook chicken thighs in broth for easy shredding.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: American Fusion