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http://thehealthyfoodie.com/2013/03/15/collard-wraps/

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.
  4. For the Sauce:
  5. Add all the ingredients to your small blender or food processor and process until smooth and well combined.
  6. Divide between 2 little bowls and serve with the wraps.
http://www.knowyourfarms.com/collard-wraps-satay-style-dipping-sauce/