Thai Chicken Collard Green Wraps with Peanut Curry Sauce are an easy, customizable dinner, perfect for the whole family! Marinated chicken is wrapped with rice, mango, and fresh veggies, then drizzled with a creamy peanut curry sauce.
One super fresh, easy, crunchy, creamy, sweet summer dinner coming right up!
I am totally in love with these super easy Thai Chicken Collard Green Wraps! Not only because the peanut curry sauce is completely addicting, but because you can stuff as many or as few veggies in it as you like! So these are the perfect build-your-own family meal. Kids love dinners that involve a choice, and that’s exactly what this recipe is.
These Thai Chicken Collard Green Wraps also the perfect meal prep meal! Just pack the wraps or rice separately and you’re good to go!
If there’s one thing I love, it’s helping you plan out easy meals for the week – things that the entire family will love and which make GREAT leftovers for a work lunch. Since I work full time outside the home, I know how crazy it can be when you don’t have lunch packed ahead of time. That’s why I do what I do! To help you get rid of a little life stress via meal planning. And to help you choose natural, wholesome foods that taste amazing, nourish the body, reduce inflammation, and make you feel like a million bucks.
As long as we’re talking about easy meal prep dinners, here’s a few to add to your “OMG must make this!” list:
- Sheet Pan Greek Turkey Meatballs with Avocado Sauce
- Sheet Pan Za’atar Chicken, Potatoes, & Olives
- Yogurt Marinated Chicken Kebabs
- … with the most amazing Quinoa, Chickpea, & Kale Tabbouleh Salad!
- Spring Pesto Minestrone Soup
Okay, okay. Now let’s talk about these Collard Wraps!
They require just a little bit of prep work because you can’t just eat collard greens right off the stalk. I mean, you can, but they won’t taste amazing.
To prepare the collard greens, you’ll first want to boil a pot of water. Once boiling, remove the water from the heat and pour it over the greens, making sure to cover every part. This will make them pliable for easy wrapping and soft enough to bite through. Dry them off with a clean kitchen towel.
To get them ready for wrapping, use a small, sharp knife to slice down the stems, removing the bulk of the stem. This again allows for easy wrapping.
NOW the fun part: the fillings!
Not only are we adding sliced, marinated chicken breast, but also brown rice, crunchy veggies, and sweet mango. Choose whatever veggies you want, but don’t leave out the mango! It adds so much sweet flavor to these wraps!
And my favorite part? The peanut curry sauce!! I’m drooling just thinking about it! Amazing things happen when you put just a tiny bit of curry paste into a peanut sauce. A must! Drizzle the peanut curry sauce over the wraps before you fold them, and use the extra for dipping.
This is how customizable these Thai Chicken Collard Green Wraps are:
- they’re naturally gluten free
- leave out the chicken and it’s vegan
- add edamame
- subtract or add as many veggies as you want
- pack it all in lunch containers for an easy grab-and-go lunch
I’m over here trying not to squeal with delight at how MUCH you can do with these wraps! And just think about the nutrition value here: all that fiber, various vitamins and minerals all packed into a few little wraps. That’s a whole lot of nutritional bang for your buck!
So what are you waiting for?! Add these to your weekly meal plan and have fun assembling with the whole family!
For more recipes like these ones, make sure to grab the free 5 Step Nourish Bowl Guide! Everything you need for week-long healthy bowl meals!
Pin these Thai Chicken Collard Green Wraps for later!!
These Collard Green Wraps are completely customizable, loaded with fresh veggies and mango, then dipped in a peanut curry sauce!
- 1 lb boneless, skinless chicken breast
- 1 Tbsp extra virgin olive oil
- 1 Tbsp soy sauce, or tamari
- 1 Tbsp lime juice
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 bunch collard greens
- 1 c. cooked brown rice
- 2 c. shredded red cabbage
- 2 c. carrot matchsticks
- 1 c. radishes, sliced into matchsticks
- 1 cucumber, sliced into matchsticks
- 1 large mango, sliced
- 1 bunch scallions, sliced on the bias
- Minced cilantro or thai basil, for serving
- 3/4 c. light coconut milk
- 3 Tbsp natural peanut butter
- 2 Tbsp soy sauce, or tamari
- 1 Tbsp lime juice
- 1 tsp red curry paste
- 1 clove garlic, minced
- 1/2 tsp ground ginger
In a small bowl, whisk together the olive oil, soy sauce, lime juice, sesame oil, garlic, ginger, and salt. Add the chicken and marinate 30 minutes, up to overnight. After marinating, heat a large skillet over medium-high heat. When hot, sear the chicken 4-5 minutes per side until cooked through. Remove and slice thinly.
To prepare the collard greens, fill a small saucepan with water and bring to a boil over high heat. Lay the collard greens in a clean sink. When boiling, remove from heat, and pour the boiling water over the greens, making sure to immerse them completely. This will wilt the greens so they're easy to roll. Pat dry. Using a small sharp knife, slice the stem horizontally, starting at the thickest part (about halfway down the greens). Trim under the thick portion to the base. This will make your wraps easy to roll!
To make the peanut curry sauce, whisk together all sauce ingredients.
Assemble your wraps! Inside each wrap, place a row of cooked chicken, brown rice, cabbage, carrots, cucumber, and mango. Add minced cilantro and scallions, then drizzle with peanut curry sauce. Roll the wraps like you'd fold a burrito. Dip in extra peanut sauce!
Nutrition Information per Serving:
Calories: 405 Protein: 29g Carbs: 35g Fat: 17g