Sweet Thai Collard Wraps
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Total Time: 40 MinutesServes: 4-6

Sweet_Thai_Collard_Wraps


Ingredients

  • Wraps:
  • 1 bunch ollard leaves, blanched (try to find ones that are flat)
  • 1 bunch mint
  • 1 english style cucumber
  • 2 ripe avocados
  • 2 red onions, caramelized
  • 1-2 ipe mangos
  • 8 large strawberries
  • Protein Option: Add grilled chicken
  • Dipping Sauce:
  • 3 tbsp coconut cream
  • 3 tbsp almond butter
  • juice of 1 lime
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp tahini
  • 2 tbsp unsweetened applesauce
  • 1 tbsp ed pepper flakes
  • salt & pepper to taste


Directions

  1. Prepare the collard wraps. The original recipe uses the wraps raw, but I find that it is easier to wrap after blanching the leaves. This slightly cooks them so they become soft and easier to use, but if you are on a raw food plan, skip this step.
  2. To Blend: a. Fill a wide pan up with water and bring to a boil. b. Take each leaf by the stem and dip in boiling water for about 3 seconds either side, then set aside on a plate. c. Do this to your whole batch of collards. d. Rinse blanched leaves with cold water to avoid further cooking. e. Cut off the stems and set aside.
  3. Caramelize Red Onion: this is optional, but adds a great flavor. Alternatively, you can just use raw red onion or skip onion altogether. To Carmalize: a. Cut onion in half and thinly slice. b. Heat 3-4 tbsp of olive oil on low heat. c. Add the onion and cook on low heat with a lid until onions are soft and “caramelized” (takes up to 20 minutes). d. Be patient and leave on low heat. Once done, set aside.
  4. Prepare filling: Slice (in long strips) the cucumber, mango, avocado and strawberries. Remove mint leaves from stem (you will use 3-4 leaves per wrap).
  5. Make dipping sauce: Add all ingredients into a high-speed blender and blend. Adjust recipe according to taste. If you want it sweeter, add a bit more applesauce, more bite – add more garlic, ginger and crushed pepper.
  6. Fill & Wrap: Take one collard wrap and spread avocado in the middle of the wrap and add all ingredients around it (make sure you keep everything in the middle. Wrap like a burrito, tucking in the bottom. Cut off the extra leaf on the top and they are ready! Serve with satay dipping sauce.
  7. *For those adding grilled chicken, add in the middle with all other ingredients before wrapping.


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