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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



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



  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!


  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.


Click here for the coconut aminos I used in this recipe.

  • 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