Thai Chicken Collard Wraps
These vibrant wraps are a fresh and flavourful lunch option, ready in just 20 minutes. Using collard leaves as a crisp, edible wrap, they are filled with sliced chicken breast, shredded carrot, sliced red pepper and fresh coriander, all brought together with a rich peanut sauce. The leaves are briefly blanched to make them pliable for rolling. This recipe yields two generous servings.
Ingredients
- 4 collard leaves
- 1 cooked chicken breast, sliced
- 1/4 cup peanut sauce, plus additional for dipping
- 1/2 cup shredded carrot
- 1/2 cup finely sliced red pepper
- 1/4 cup fresh corriander leaves
Method
- Take each collard leaf and use a sharp knife to cut away the bottom two-thirds of the tough central stalk, being careful not to cut through the leaf itself.
- Position one leaf in a lipped plate or shallow bowl. Pour boiling water over it until the leaf becomes a bright green colour, which should take about 30 seconds.
- Lift the leaf out, pat it completely dry with a towel, and repeat the blanching and drying process with the remaining three leaves.
- Lay the prepared leaves out flat. On the intact section of each leaf, arrange 2 to 3 slices of the cooked chicken and spread over 1 tablespoon of the peanut sauce.
- Evenly distribute the shredded carrot, finely sliced red pepper and fresh coriander leaves among the four wraps.
- To form each wrap, fold the sides of the collard leaf in over the filling, then roll it up tightly from the bottom to enclose everything.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryChicken
AuthorFood Network UK
