Collard Greens Thai Chicken Wrap With Almond Butter Sauce
This Collard Greens Thai Chicken Wrap is super easy to make ahead of time for tonight’s dinner with the family or tomorrow’s lunch. A creamy sauce made with almond butter at the base is the perfect flavorful addition to a simple blend of shredded chicken and cabbage wrapped in blanched collard green leaves.
Asian flavors like ginger, garlic, rice vinegar, and sesame oil make an appearance in the almond butter sauce, too. It’s so flavorful and adds variety to a traditional chicken wrap.
And the whole dish happens to be Keto, High Protein, and Whole30 friendly!
This post may include links to purchase items from our affiliates.
Collard Greens Thai Chicken Wrap Recipe Tips:
+ These wraps keep well in an airtight container in the refrigerator for three days. Make an extra batch and enjoy the rest for lunch later in the week!
+ You can easily use peanut butter or any other nut butter you prefer if almond butter isn’t your jam.
+ Feel free to swap out the slaw mix for your own blend of mixed greens or cabbage if you’d prefer.
+ You could also eat this as a bowl if you want to skip the collard greens. You still have all the flavor from the mix and the sauce.
Collard Greens Thai Chicken Wrap With Almond Butter Sauce
Ingredients
Chicken Wrap
- 8 oz chicken breasts
- 3 cups cabbage slaw mix
- 1/2 tbsp sesame oil
- 1 tbsp coconut aminos
- 2 collard green leaves
- 1 tsp sesame seeds
- 4 lime wedges
Almond Butter Sauce
- 3 tbsp almond butter
- 2 tbsp coconut aminos
- 1 tsp ginger, grated or minced
- 1 clove garlic, minced
- 1 tbsp rice vinegar
- 1/2 lime, juiced
- 1 tsp hot sauce, or to your liking
Instructions
- Place the raw chicken breast into a medium sized pot and cover with water. Bring to a boil and cook for about 15 minutes; or until cooked through and internal temperature reaches 165 degrees F. Drain and run under cold water. Shred with two forks.
- Meanwhile, make the almond butter sauce by whisking together all of the ingredients until smooth. Add water to thin the consistency if desired.
- In a medium sized bowl, place the shredded cabbage slaw mix, sesame oil, and coconut aminos. Toss until completely coated. Set aside.
- Bring a large pot of water to a boil. Meanwhile, cut the stem off the bottom of each collard green leaf. Once the water is boiling. Add one of the leaves to the water to blanch for 15-20 seconds. Remove from the water and pat dry with a towel.
- To make the wrap, take one of the blanched collard green leaves and place half of the shredded chicken and half of the slaw mixture in the center and carefully roll (like rolling a burrito) until closed. Slice in half and place on a plate. Repeat with the remaining collard leaf.
- Serve each wrap with ½ of the almond butter sauce topped with ½ tsp of the sesame seeds and two lime wedges if desired.
