Can you believe how gorgeous these Thai Chicken Wraps are? The vibrant green of the collard wraps, the crisp orange of the carrot, and the dreamy, creamy tan of the peanut sauce. What’s crazy is that these pretty little wraps taste even better than they look!
It all started on a Friday night in Laguna Beach, CA. B and I were out for his birthday, in a packed Asian fusion restaurant called Starfish. It was the kind of place that made you wish for a couple of extra stomachs, just too many amazing items on the menu to try.
We started with a Spicy Thai Chicken Roll with Peanut Sauce. It was wrapped in rice paper and dotted with mango and papaya, which is cool for a Friday cheat meal, but my hacker mind was already going a million miles a minute, trying to figure out how to re-create the enjoyment of the dish without the extra carbs and sugars. And hack it, I did!
Here is a guilt-free, exciting, middle-of-the-week, hacked version that uses collard greens, cauliflower rice, quinoa, slow cooker Seasoned Pulled Chicken, and homemade spicy peanut sauce to rock your food-loving world. Enjoy!
- 2 carrots, julienned
- 1 cucumber, julienned and seeded
- ½ teaspoon kosher salt
- 20 collard green leaves
- 1 teaspoon coconut oil
- 2 tablespoons shallots, minced
- 1 tablespoon ginger, minced
- 1 cup cooked quinoa
- 1½ cups cauliflower rice
- 2 tablespoons salted peanuts, minced
- 3 tablespoons cilantro, minced
- 2 cups Seasoned Pulled Chicken
- 1 batch Spicy Peanut Dressing
- 1 teaspoon garlic, chopped
- 1 Thai chili, seeded and minced
- 2 tablespoons coconut aminos
- 2 tablespoons apple cider vinegar
- ¼ teaspoon Liquid Stevia
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ½ tablespoon fish sauce
- ½ cup Peanut Butter
- ¼ cup water
- Mix the carrot and cucumber with kosher salt. Let sit in a colander for 10 minutes. Squeeze out the excess water.
- Blanch the collard green leaves in boiling salted water, about 2 minutes. Plunge into ice water and then drain on towels. Set aside.
- Place the coconut oil in a skillet over medium high heat. Add the shallot and ginger and sauté for 2 minutes, until soft and fragrant. Reduce the heat to low.
- Add the cauliflower rice and cooked quinoa, mix and cook over low for 3 minutes. Remove from heat. Stir in the peanuts and cilantro.
- In a medium bowl combine the shredded chicken with ½ cup of the creamy peanut sauce. Mix well.
- Lay two leaves on a mat, in opposite directions. Make as square as possible. Line with rice and a line of chicken, cucumber and carrot down the middle. Roll and slice.
- Combine all of the Spicy Peanut Sauce ingredients in a blender until smooth and creamy. Serve the wraps with a side of sauce. Enjoy!