Thai Chicken Collard Rolls
Author: Whitney English
Recipe type: lunch, dinner, appetizer
Cuisine: thai, vietnamese, asian
Prep time:
Cook time:
Total time:
Serves: 1-2
- 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
- Wash collard greens leaves and slice down the middle, removing the large stem.
- Place leaves in a shallow, covered pan with a ¼ inch of water and steam for about 3 minutes.
- Shred the chicken breast, using two forks to pull apart into strands.
- In a small bowl, mix together the peanut butter, soy sauce, lime juice, and honey.
- Mix the chicken with the sauce.
- 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.
- Roll it up, securing with a little extra sauce if necessary - it should just stick on its own though.
- Garnish with pepper and crushed peanuts.
Nutritional info does not include crushed peanuts or extra sauce for dipping.
Serving size: ½ Calories: 215
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/08/healthy-thai-chicken-collard-rolls.html
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