Thai Chicken Collard Rolls
Author: 
Recipe type: lunch, dinner, appetizer
Cuisine: thai, vietnamese, asian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Healthy, crunchy thai chicken and veggies rolled up in steamed collard greens and marinated in a sweet, tangy peanut sauce.
Ingredients
  • 2 Large Collard Greens Leaves
  • 6 oz Chicken Breast
  • 1 Carrot, julienned
  • ¼ Red Pepper, julienned
  • ¼ Yellow Pepper, julienned
  • 1 T. Natural Peanut Butter
  • 1½ T. Soy Sauce or Gluten-Free Tamari
  • ½ T. Lime Juice
  • ½ T. Honey
Optional
  • Crushed Peanuts
Instructions
  1. Wash collard greens leaves and slice down the middle, removing the large stem.
  2. Place leaves in a shallow, covered pan with a ¼ inch of water and steam for about 3 minutes.
  3. Shred the chicken breast, using two forks to pull apart into strands.
  4. In a small bowl, mix together the peanut butter, soy sauce, lime juice, and honey.
  5. Mix the chicken with the sauce.
  6. Pat the leaves dry with a paper towel and place about ¼ of the chicken mixture on one end of the leaf. Add a few sticks of each of the veggies.
  7. Roll it up, securing with a little extra sauce if necessary - it should just stick on its own though.
  8. Garnish with pepper and crushed peanuts.
Notes
Nutritional info does not include crushed peanuts or extra sauce for dipping.
Nutrition Information
Serving size: ½ Calories: 215
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/08/healthy-thai-chicken-collard-rolls.html