I am so excited to bring you something magical and delicious. My new Asian Chicken Collard Wrap is such an easy and flavorful lunch to throw together in a rush. When I created this wrap, it was missing something, so I began experimenting with a complaint Asian sauce and it turned out simply amazing. It’s not heavy and gives the chicken and veggies just the right amount of spice and flavor.
I am a big fan of collard greens and have come to like them any way they are served. There is just enough bitterness that balances out a dish nicely. My new favorite way to wrap any protein is with a collard leaf. It is thick and will hold a lot of veggies and meat without falling apart.
This Asian Chicken Collard Wrap was inspired by my love for sushi and it really does not disappoint. It is light and is a great option if you are needing to change up your lunch routine. Coconut aminos totally transform this dish to make it truly have that Asian feel. If you are craving sushi but are following Whole30 or Paleo, gives this beauty a try.
How to use this Asian Chicken Collard Wrap for leftovers or for meal prep lunches through the week?
To prep, prepare everything and store in a glass container and build before eating. For example, clean the collards and wrap in paper towels and place in a baggie. Store the veggies and chicken in a glass container and pre-make the Asian dipping sauce.
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If you like this recipe, be sure to check some of my other favorite quick meal ideas below!
A sushi roll inspired Asian Chicken Collard Wrap with Asian dipping sauce. Whole30, Keto and Paleo complaint.
- 1 cup cubed cooked chicken ((1/2 cup per wrap))
- 2 large collard green leaves
- 1/4 cup red cabbage sliced or chopped
- 1/4 cup slivered carrots
- 1 medium avocado ( (sliced))
- 1 small cucumber ((sliced long ways))
- 1/3 cup coconut aminos
- 2 tsp rice vinegar
- 1 tsp crushed red pepper
- 1/2 tsp fresh ginger
- 1 1/2 tsp toasted sesame oil
- 1/4 tsp pepper
- add a small pinch of salt if desired
- Rinse your collard greens and pat dry with a paper towel. Use a knife to cut down the stem to make it easier for folding.
- Place your leaf dark side down and start adding your chicken, carrots, red cabbage, cucumbers and avocado
- Start wrapping the collard green leaf just as you would a burrito. Cut in half and dip in the Asian dressing. Enjoy!
- To a small bowl, add the coconut aminos, sesame seed oil, rice vinegar, pepper, ground ginger, crushed red pepper, and a small pinch of salt if desired.
- Mix together with a spoon until completely combined.
Click here for the coconut aminos I used in this recipe. https://amzn.to/2m42Cye
- Category: Appetizer, Main Dish, Sauce