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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.
Prep Time5 minutes
Cook Time5 minutes
Course: Appetizer, Main Dish, Sauce
Cuisine: Asian
Diet: Gluten Free
Keyword: Asian Collard Wrap, Asian Recipes, dairy-free, Healthy Asian Food, keto, paleo, whole30
Method: Stovetop
Servings: 2 servings
Author: Ashley McCrary

Ingredients

  • Collard Wrap1 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 Dressing1/3 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

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

Notes

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