Ingredients

• Wraps:
• 2 chicken breasts, grilled and cut into strips
• 6 large strawberries, thinly sliced
• 1 ataulfo mango, peeled and cut into thin strips
• ½ english cucumber, peel on, thinly sliced
• 1 medium avocado, sliced
• 24 mint leaves
• 4 large collard leaves, stems removed
• Dipping Sauce:
• 2 tbsp coconut cream
• 2 tbsp almond butter
• juice of 1 lime
• 1 tbsp fresh ginger, grated
• 1 clove garlic, crushed
• 1 tbsp white wine vinegar
• 1 tsp sesame oil
• 1 tbsp tahini
• 1/8 tsp salt
• 2 tbsp unsweetened applesauce
• 1 birds eye chili, finely chopped

Instructions

For the Wraps:
1. Prep all the veggies and divide them equally between 4 large collard leaves.
2. Fold the bottom edge over the filling, followed by both sides, then roll as tightly as you can (be gentle still, it is a lettuce leaf, after all!) until you get to the end of the leaf.
3. Hold in place with toothpicks and cut in half on a bit of an angle.
For the Sauce:
4. Add all the ingredients to your small blender or food processor and process until smooth and well combined.
5. Divide between 2 little bowls and serve with the wraps.