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A homemade collard greens Thai chicken wrap with almond butter sauce. A high protein, low calorie lunch or dinner for weight loss.

Collard Greens Thai Chicken Wrap With Almond Butter Sauce

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This Collard Greens Thai Chicken Wrap is super easy to make ahead of time and is Keto, High Protein, and Whole 30 friendly!
Course dinner, lunch
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Calories 386
Author Lindsay Viker

Ingredients

Chicken Wrap

Almond Butter Sauce

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.

Nutrition

Calories: 386kcal | Carbohydrates: 22g | Protein: 31g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 717mg | Potassium: 871mg | Fiber: 7g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 61mg | Calcium: 185mg | Iron: 2mg