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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
- Prep all the veggies and divide them equally between 4 large collard leaves.
- 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.
- Hold in place with toothpicks and cut in half on a bit of an angle.
- Add all the ingredients to your small blender or food processor and process until smooth and well combined.
- Divide between 2 little bowls and serve with the wraps.
For the Wraps:
For the Sauce:
© 2013 Know Your Farms
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