Thai Chicken Collard Wraps Recipes

Steps:

• Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

Steps:

• Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
• To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

Steps:

• Prepare the collards by removing the bottom two-thirds of each tough center stalk with a sharp knife. Be sure to not split the leaves. Place one collard leaf flat on a plate with a lip or a shallow bowl. Pour boiling water over the leaf. Let sit until it turns bright green, about 30 seconds. Remove and pat dry. Repeat with the remaining leaves.
• Lay the collards flat and place 2 to 3 slices chicken and 1 tablespoon peanut sauce on each on the uncut part of the leaf. Divide the carrots, peppers and cilantro evenly among all four of the wraps. Fold in the corners of each collard and roll up tightly.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• While the water heats up, prepare the collard green leaves. Trim the stems, then, using a paring knife, carefully remove the thick part of the stem from the leaf. Working parallel to the leaf, shave off any excess stem so that it is flush with the leaf and will roll easily. Repeat with each collard.
• Blanch each collard green leaf in the boiling water for 1 minute, until softened and bright green. Remove from the water and immediately submerge in an ice bath for 1 minute, or until cool to the touch. Dry the collard greens on paper towels until ready to use.
• Make the peanut sauce: In a medium bowl, combine the peanut butter, Sriracha, sesame oil, honey, lime juice, water, and salt. Whisk until smooth.
• In a small bowl, mix together the soy sauce, garlic powder, and red pepper flakes. Pour over the tofu strips and marinate for 15 minutes.
• Heat the sesame oil in a medium pan over medium-high heat. Add the tofu strips and sear for 2 minutes on each side, until browned. Remove the tofu from the pan.
• To build the wraps, lay a collard green leaf on a flat surface. Spread 2 teaspoons of peanut sauce across the center of the leaf. Lay 1 strip of tofu on top of the sauce, followed by 3-4 pieces of cucumber, 1 tablespoon shredded carrot, and a bit of mint, Thai basil, and scallions.
• Fold one side of the leaf over the filling and dollop a bit of peanut sauce on top. Fold the other side of the leaf over the filling, and using the sauce to secure. Fold the bottom of the leaf up and over the filling. Tuck in all of the ingredients and roll until the bottom half has reached the top of the leaf. Spread a bit of sauce on the top of the leaf and roll to secure the wrap. Repeat with the remaining ingredients.
• Cut in half on the diagonal, then serve with more peanut sauce for dipping, if desired.
• Enjoy!
• Nutrition - Per Wrap - Calories: 282, Total fat: 18 grams, Sodium: 484, Total carbs: 21 grams, Dietary fiber: 11 grams, Sugars: 5 grams, Protein: 18 grams