Collard Greens Thai Chicken Wrap With Almond Butter Sauce

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

Cook Time 30

Total Time 35

Servings servings

Calories 386

Author Lindsay

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.