Time to travel East — far East — with our delicious Thai Collard Wraps. Obviously generous on collard, this recipe boasts a healthy dose of Vitamin A — which is crucial for the growth of all bodily tissues, including skin and hair, supports the immune system and the eyes, and helps keep the body’s organs healthy. Talk about a powerful plant. But that’s not all… these Thai Collard Wraps also have garlic. And one clove of garlic contains 5 mg of calcium, 12 mg of potassium, and more than 100 sulfuric compounds — powerful enough to wipe out bacteria and infection. These wraps are ready to eat in just 25 minutes!

Thai Collard Wraps

Servings: 4
Prep Time:  10  minutes  
Cook Time: 15 minutes 
Total Time: 25  minutes 


1 tablespoon avocado or olive oil  
1 lb. Ground Chicken, boneless, skinless and cut into bite-sized pieces 
1/2 onion, chopped 
1 clove garlic, minced 
Salt and pepper, to taste 
1 cup coconut milk, full fat and canned 
1 teaspoon green curry paste 
1 bunch collard greens, large leaf 
1 avocado, sliced 
For the sauce: 
1/4 cup Water 
1 teaspoon Ginger (fresh, grated) 
2 tablespoons Cilantro 
1/4 cup Almond Butter 
1 tablespoon honey 
1 tablespoon Olive Oil 
4 tablespoons Coconut aminos 


In a large skillet, add oil over medium heat. When hot, add chicken breast, chopped onion, garlic, salt and pepper. Sauté for 5 minutes or until chicken is starting to become golden brown, but not yet cooked through. 

Add coconut milk and curry paste to the skillet. Simmer for 5-10 minutes, or until chicken is cooked through to 165 degrees and liquid has reduced. Set aside. 

Meanwhile, prepare your wraps by washing then cutting out the tough stems from the collard greens and arranging the leaves on plates. 

Make the sauce by placing all sauce ingredients into your blender and blending on high for 30 seconds, or until smooth. Pour into a serving bowl and set aside. 

Assemble your collard wraps by spreading sauce on the bottom of the wrap, followed by the chicken mixture, sliced avocado, and cilantro. Fold the corners of the collard in and roll to create a wrap/burrito shape. Repeat until you have used all your wraps and filling. Serve immediately with a side of rice, cauliflower rice, sweet potato fries, or starch of choice. 

Staple Subs

If you can’t find collard greens, consider large leaf kale (or other leafy green of choice). You can also turn these into wraps using grain-free or sprouted tortillas. This is another recipe where you can get creative! Add in any raw vegetables or cooked meat you have on hand or access to.

Calories: 273
Fat: 20g
Carb: 2.5g
Fiber: 1g
Protein: 18g