Vietnamese Fresh Collard Wraps
Full ingredient list
- 5 large collard green leaves
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 14 ounces extra firm tofu
- 14 ounces grilled chicken
- 1/4 cup creamy peanut butter
- 3 tablespoons sesame oil
- 2 teaspoons soy sauce
Please review suggested items to make sure that they match ingredients. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only.
Preparation
1
In a small bowl, whisk together all the ingredients of the peanut sauce until smooth. Set aside.
2
Cut your tofu or grilled chicken lengthwise into long and thin pieces.
3
Take one of your collard green leaves and cut the stem off. Using a sharp knife or peeler, shave down as much of the tough stem as possible so that your wrap is flat. This will help prevent the leaf from breaking and make it easier to roll up.
4
Repeat with the remaining collard green leaves.
5
Wash the leaves, then place them wet on a large plate and microwave them for 15–30 seconds.
6
Place one leaf on a cutting board or separate plate. When adding your fillings, make sure to place them in the middle-bottom of the wrap: first, spread around some peanut sauce, then layer each ingredient (carrots, cabbage, protein).
7
Roll up the collard green, tucking in the sides as you go, to form a burrito-like wrap.
8
Slice down the middle to cut in half and serve with sauce for dipping.