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Whole30 Asian Chicken Collard Wrap (Keto + Paleo)

December 26, 2017 | Author: Ashley McCrary

A sushi roll inspired Asian Chicken Collard Wrap with Asian dipping sauce. Whole30, Keto and Paleo complaint.

I am so excited to bring you something magical and delicious. My new Whole30 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’m 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.

Asian Collard Wrap

This Whole30 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.

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How to use this Asian Chicken Collard Wrap for meal prep:

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.

Print
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Collard Green Asian Wrap

A sushi roll inspired Asian Chicken Collard Wrap with Asian dipping sauce. Whole30, Keto and Paleo complaint.

  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Collard Wrap

  • 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

Asian Dressing

  • 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

Instructions

Wrap

  1. 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.
  2. Place your leaf dark side down and start adding your chicken, carrots, red cabbage, cucumbers and avocado
  3. Start wrapping the collard green leaf just as you would a burrito. Cut in half and dip in the Asian dressing. Enjoy!

Dressing

  1. To a small bowl, add the coconut aminos, sesame seed oil, rice vinegar, pepper, ground ginger, crushed red pepper, and black pepper. 
  2. Mix together with a spoon until completely combined.

Notes

Click here for the coconut aminos I used in this recipe. https://amzn.to/2m42Cye

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer, Main Dish, Sauce
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Keywords: Asian Collard Wrap, Asian Recipes, Healthy Asian Food, Whole30, Keto, Paleo, Dairy Free

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5 thoughts on "Whole30 Asian Chicken Collard Wrap (Keto + Paleo)"

  1. Noreen J Kilby says:

    Will this recipe be added to the App? I love using the app!

    1. Noreen J Kilby says:

      Ignore my question — I thought this was on the Nom Nom Paleo website. Oops.

  2. Lisa says:

    I made this today and you’re so right! They are magical❤️ I’ve been doing a very strict diet and everything in this recipe is compliant! These are just as good if not better than Cheesecake Factory lettuce wraps which I love. Thank you for a new favorite!!

  3. Flavia Kish says:

    Hey! Love this recipe! Do you have the nutritional facts for it?

    1. Ashley McCrary says:

      I do not at the moment. We are working on getting all nutritional facts up for all recipes.


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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✨Lunch box Idea✨ featuring @naturesownbread Honey Wheat. *PB&J Sushi Rolls (Roll ups) using @naturesownbread in Honey Wheat and sprinkled with cinnamon/sugar
✨Pickles
✨Carrots
✨Ranch
✨Grapes
✨Pretzels
Peach season is the sweetest season. Celebrate by making these easy and delish Peach & Brie Quesadillas.
 
🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
✨4 slices prosciutto (2 per quesadilla)
✨2-3 peaches, sliced
✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
✨1 tablespoon hot o regular honey. I prefer hot

1. Cook down the sliced peaches in a tablespoon of butter and monk fruit sweetener. Cook about 5 minutes or until peaches are soft. 
2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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Don’t let people pee in your Kool-Aid today! If they do just throw it out and make ya a margarita. Ain’t nobody got time for that negativity. Remember, you’re in control of your own happiness and time. Choose wisely and don’t let negative people suck out your energy. 

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Follow @healthylittlepeach for more recipes, tips and tricks! 

These easy, low carb Egg and Sausage Muffins are just 2 net carbs, packed with protein, taste delicious, & make the best on-the-go breakfast!

✨Gluten-Free, Keto and can be tailored to Dairy-Free

Grab the full recipe in my profile https://healthylittlepeach.com/keto-sausage-egg-muffins/
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I'm super excited to partner with @pepcid so I can enjoy all the spicy foods that I want, like this Cheeseburger with Jalapeno Bacon Aioli. Spicy foods typically cause heartburn for my husband and I, but PEPCID Complete always saves the day because its starts to work in seconds and controls acid all day or all night. Check out my recipe below and head to Pepcid.com to purchase. #EatConfidently
 
Jalapeno Bacon Aioli:
1 cup mayo
3 pieces cooked bacon, chopped
1 1/2 garlic cloves, peeled and crushed
1/2 jalapeno pepper with seeds removed (add the other half if you like it really spicy)
1 tsp lime juice
Salt & pepper to taste
Directions:
Combine everything in a mason jar and blend together with an immersion blender until combined. 
 
Burger:
1.5 lbs ground beef
1.5 tablespoons Worchestire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
6 slices pepper jack cheese
6 pieces lettuce
Jalapeño slices and crispy onions for topping 
Directions:
1. Heat a large cast iron skillet or grill to medium/high heat. Mix the meat in a large bowl with the seasoning and the Worchestire sauce. Form 6- 8 patties depending on how big you want them. 
2. Add 2 tablespoons avocado oil and cook the burger for 4 to 5 minutes per side. Top each burger with a slice pepper jack cheese in the last minute of cooking. 
3. Serve the patty on a butter bun with lettuce, a tablespoon of the aioli, onions straws, and fresh sliced jalapeños.
Follow @healthylittlepeach for more recipes, tips and tricks! 

✨Say hello to the ultimate summer side dish, Creamy Chive and Onion Corn. I have been making this for my family for years and they can’t get enough. It requires minimal ingredients and can be made in a flash. Good news, it can also be made dairy-free! 👇🏼

✨Creamy Chive and Onion Corn✨
2 12oz bags frozen corn 
2 tablespoons butter or vegan butter 
8 oz container chive and onion cream cheese or for dairy free sub Kite Hill’s version 
3/4 cup heavy cream or for dairy free use the silk dairy free heavy cream
Salt/pepper to taste
Fresh chives for garnish 

1.Heat a skillet over medium heat and add in the butter and corn. Cook for about 4-5 minutes until corn has cooked through. 
2. Add in the cream cheese and heavy whipping cream and mix together until combined. Allow to come to simmer for a 4 minutes or so until the cream cheese is melted and warm. 
3. Season with salt and pepper and garnish with fresh chives. 
4.Enjoy!

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@healthylittlepeach