So this right here is some serious trickery. Collard wraps. You wrap your vegetables with another vegetable. I see you collard wraps. I see what you’re doing. And I see how delicious you are. That is some magic- and I kind of like it a lot.
When you have an A++ sauce and fresh veggies and herbs and then a slow cooked Thai chicken all in the wrap- it’s bound to taste amazing!
Are you ready to give it a go?
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Collard greens make great wrapping tools. The secret is to slice out most of the tough stem so that they are easy to roll and fold. Also! be sure to get collards that are fairly large and don’t have a ton of holes. If they do seem pretty holy you can always do some patchwork with the collards but it can get messy.
The Thai chicken here is a winner. Cooked in a slow cooker it couldn’t be easier to set it and forget it. You can double the batch and freeze half of it for easy use throughout the week. I really love adding it to soups like my Thai Coconut Cauliflower Soup.
As for the rest of the ingredients that go in the wraps you can customize to your liking but don’t skip out on the sauce! The Thai Almond Butter Sauce is so good, whole30 approved, and whatever doesn’t make it into the wraps you use for dipping. No joke, this is one of my favourite sauces ever. I might just make it this week and eat it with a spoon. ignore me.
Looking for more Whole30 recipes? Try these:
Tomato and Coconut Soup with Sweet Potato Noodles
Slow Cooker Chicken Veggie Wraps
Avocado, Green Apple, Jalapeno Sauce
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Thai Chicken Collard Wraps (Whole30, Paleo)
Slow cooked Thai chicken go in these delicious and healthy collard wraps along with Thai Almond Butter sauce and fresh vegetables.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 4-6 servings 1x
- Category: Main course
- Method: slow cooker
- Cuisine: paleo, whole30
For the Chicken:
1 lb boneless, skinless, chicken breasts
1 cup full fat coconut milk(US/CAN)
1 tsp red curry paste (US/CAN)
1/4 tsp sea salt
1 tbsp lime juice
1/2 a medium white onion, chopped
1 clove of garlic, minced
1 tbsp chopped fresh cilantro
For the wraps:
sliced sweet peppers
In your slow cooker layer all of the chicken ingredients, pouring the coconut milk on last. Turn the slow cooker on high for 2-3 hours until the internal temperature of the chicken is 165 F. Take the chicken breasts out and pull them apart with two forks. Add the pulled chicken back to the slow cooker and give it a good stir. Taste and add more salt/pepper if needed
To make the wraps, cut most of the tough stem out of the collard greens as shown in the picture. Spread on your almond butter sauce, grated carrots, sliced peppers, sliced avocados, chicken and some fresh cilantro. Fold the corners of the collard in and roll tightly.
Use the extra almond butter sauce as a dip for the wraps.
Keywords: paleo, whole30, thai chicken, collard wraps, healthy
Kim Daniels says
These are SO delicious. I made these today for lunch and I LOVE them! Putting these on my meal list for sure. I used chicken thighs because that is what I had on hand. The sauce that comes from the crockpot is divine. I could eat it with a spoon. Actually, I did eat it with a spoon! Yum!
Sweet Lizzy says
I’m so glad you enjoyed them Kim!! They are definitely one of my go to recipes from the blog!
Sandee Pinkstaff says
Sooo yummy, and the sauce?!?? Amazing!