Collard Wraps & Satay Style Dipping Sauce

I can’t believe that I had never had collard wraps before now.

In fact, I never even knew of their existence and probably would still be living in total oblivion had I not stumbled upon this superb post by the equally superb Angela over at Eat Spin Run Repeat.

My oh my have I ever been missing out all these years!

And if you’ve never tried collard wraps either, I urge you to run out your front door right now, head to the nearest store and buy the biggest collards you can find.

Then get busy prepping some “stuffers”

LOTS of stuffers… because unlike lettuce wraps, collard wraps can handle a serious, and I do mean a SERIOUS load!

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

Look at that! Isn’t it absolutely beautiful? That, to me, is a vision of pure health, right there.

Health and deliciousness!

You know what’s absolutely super cool about collard wraps? You can turn them into a super fun and interactive experience!

All you need to do is lay all the garnish on a plate (or several if you have a lot of guests!) and put that in the middle of the table. Pile a bunch of collard leaves on a separate plate and put some dipping sauces in little individual bowls.

Then give each of your guests a serving plate and let them make their own rolls. Everyone gets to pick and choose what they want to garnish their rolls with.

Talk about cool! It’s almost as exciting as having fondue! 

Oh, I am loving this: a collard wrap n’ roll party!

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

My own party was kind of modest, seeing as how it was only my daughter and I eating that night…

Still, it was an extremely pleasant experience.

In our plate of “stuffers” were: Strawberries, Avocado, Cucumber, Mango, Grilled Chicken and Fresh Mint Leaves.

It was a definite winning combo! Of course, you can go with whatever combination of fruit, veggies, protein and fresh herbs that tickle your fancy.

Same goes for the dipping sauces. Sky is the limit!

Don’t be afraid to have some fun and improvise with this!

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

These wraps most certainly won’t leave you feeling hungry! Given the gargantuan size of the leaves, you can really cram a lot of goodies in there.

You’re looking at half a chicken breast, one quarter of an avocado, one eight of an English cucumber, one quarter of a mango, close to 2 strawberries and a handful of mint leaves.

All that in ONE SINGLE ROLL!

And seeing as how collard leaves also happen to be very sturdy, you can make your wraps nice and tight without fearing that the whole thing will just rip and fall to pieces on you.

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

See? Perfect [not so] little roll.

And for the record, I really s*ck at making rolls. And I do mean, REALLY! I couldn’t do a real nice one if my life depended on it…

So chances are, yours will be much prettier than that, and probably much tighter too!

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

No wrap is ever complete without some kind of a dipping sauce, right?

I chose to make a Non-Peanut Satay Style dipping sauce that night because I was in the mood for a little bit of an Asian kick, but I think a Coco-Curry would’ve been fantastic with that particular combo as well! 

Again, feel free to go with whatever sauce tickles your fancy.

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

Crisp, crunchy, fresh, creamy, sweet, spicy, pretty… AND FUN!

I say a collard wrap is a party in itself!

Speaking of party… apparently, or so I’ve been told, I NEED to try kale chips.

Do I? Really?

Or… should I?

I get the feeling this could be dangerous! ;) 

What do you think?

Collard Wraps & Satay Style Dipping Sauce

Yield: Makes 4 wraps total (serves 2 people)

Collard Wraps & Satay Style Dipping Sauce

INGREDIENTS

    Wraps
  • 2 chicken breasts, grilled and cut into strips (200g each)
  • 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.

Notes

The above Nutritional Information is based on 1 serving including 2 wraps and half the dipping sauce.

This recipe was inspired by Angela at Eat, Spin, Run, Repeat

http://thehealthyfoodie.com/collard-wraps/
 

More delicious freshness… just because it’s nice to look at! 

Sure makes my mouth water, hope it does yours too! 

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

Collard Wraps and Satay Dipping Sauce | by Sonia! The Healthy Foodie

 

 

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Comments

  1. says

    Ahh Sonia these look SO delicious!! You’ve done a gorgeous job on the photos too, and thanks so much for the shout-out!! Next time you’re having a collard wrap party, give me a call and I’ll be there in a heartbeat! ;) Have a great weekend!

    • says

      Haha! Thank YOU so much Angela, you are too kind. I seriously owe you one for introducing me to these little wonders. I have them all the time now. They are so convenient and easy to make. Yesterday, I was going to be on the road for a good part of the day, so I whipped up a quick tuna fish “salad” (canned tuna, hard boiled eggs, olives and avocado mash with a little bit of balsamic) and threw that in a couple of collard leaves, wrapped them up in plastic film and voilà! Good, healthy and tasty meal to go! I can never thank you enough for this and I’ll have a thought for you every single time I have one (or two) :)

      Have a tremendous week-end too! :)

  2. says

    Now that looks seriously delicious! Only problem is that apparently those are not to be found here. I searched for the translation only to find out that collard greens are not really known here… Bummer… But in any case, I love the idea and it looks delicious (will find an alternative somewhere!)

    • says

      Oh no, what a shame Simone! Collard greens are such a favorite of mine. They’re so good slightly sauteed in a pan with a little bit of olive oil, salt, pepper and a splash of lime juice. And of course, they’re just the best to make wraps! I guess you could probably use cabbage leaves instead. The savoy variety might very well do the trick.

  3. says

    Beautiful colors. I actually planned on doing some collard wraps last week too but ran out of time. I like that you couple them with a nice dipping sauce.

  4. Natree says

    I just made these tonight! The sauce is fabulous, and the wraps were great. The only thing I found was the greens were a little tougher than I expected, so I steamed the leaves for a couple minutes first, then stuffed and rolled :). No mangoes or mint either (sad face), but I added some extra veggies. So awesome, thanks for sharing!
    ~Natree

      • says

        I love it! This is my second time. I’m much better about not snacking on too many fruit and nuts between meals and focusing on getting enough protein and fat at mealtime so I feel satiated. I really enjoy this way of eating and feel much less stressed in social situations than I did in the first round (easily able to say no to non-compliant things and drink sparkling water with lime while everyone else boozes!). Yes I have read the book and I am obsessed. So easy to read and I have highlighted and written all over it! Love the authors and their straightforward approach.

      • says

        Good to hear, Meg! I was so hesitant to do it, it took me a full year to convince myself to give it a try. Then I loved it so much that I didn’t want to stop. I’m still pretty much following the guidelines, with the exception of the occasional use of honey or maple syrup, and a little bit of SWYPO here and there… After reading the book, I’ve pretty much decided to give the Paleo lifestyle a serious go!

    • says

      If you lower your expectations and realize that this is not going to be as good as regular non-paleo sugary banana bread, it is GOOD. Just focusing on the natural flavor of bananas, all paleo-friendly ingredients: http://civilizedcavemancooking.com/grain-free-goodies/paleo-banana-bread/

      I also like this for lemon poppyseed bread, decrease the amount of almond extract: http://sheridanfrench.blogspot.com/2013/03/what-callies-cooking-lemon-poppyseed.html

      I made the collard wraps last night! Great flavor! I actually omitted the almond butter because I just can’t have that around the house (I’m addicted to it, can’t stop snacking on it). I just upped the tahini a little and it had a great lime flavor. Anyway, the hubby discarded the chard and just ate the fillings and the dipping sauce, haha oh well at least I tried! I think I’ll make everything again and just make a “salsa” out of all of the filling ingredients and serve it on top of grilled chicken breast, with dipping sauce on the side.

      • says

        OMG, Georges’s banana bread looks absolutely delicious! Like right up my alley! I’m all about DENSE and not overly sweet and this looks like it fits the bill TO THE T! The lemon poppy seed muffins look like something I really wouldn’t mind trying either. Thanks a bunch for sharing these links!

        As for the almond butter, I so, so hear you. I am so insanely addicted to nut butter, it’s not even funny. I can’t not keep it in the house, though. I would go nuts without it. I just try and be good, that’s all. Plus, I think I’m much better off munching on a teaspoon of home made, all natural raw nut butter than on a piece of candy or some other nasty stuff. My favorite is Raw Cashew Butter. Have you ever tried that? OMG, it’s just insane. Crazy, insanely delicious. Please don’t curse me if you try it! ;)

        And that’s too funny about your hubby discarding the collard leaves. At least, he ate all the good stuff that was inside! :) Next time, shred the collards and mix them in with the “salsa”. He won’t even know it’s there! ;)

  5. Brett Deutscher says

    This is an excellent dish. The combination of flavors is spot on. The sauce is very rich and I would use it for a veggie dip as well. Such a versatile dish- you can come up with all kinds of things to sub in there-shrimp, carrots, cilantro, etc…Thank you!
    Great recipes!

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