Collard Wraps & Satay Style Dipping Sauce


Collard Wraps & Satay Style Dipping Sauce


Yield: Makes 4 wraps total (serves 2 people)



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



Preparation:

  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.