Main menu


Collard Wraps With Satay Dipping Sauce

Collard Wraps With Satay Dipping Sauce

Preparation Time: 10 minutes
Cooking Time: 16 minutes Servings: 6


• Wraps 4 large collard leaves, stems removed
• 1 medium avocado, sliced
• ½ cucumber, thinly sliced
• 1 cup diced mango
• 6 large strawberries, thinly sliced
• 6 (200g) grilled chicken breasts, diced
• 24 mint leaves
• Dipping Sauce
• 2 tablespoons almond butter
• 2 tablespoons coconut cream
• 1 bird eye chili, finely chopped
• 2 tablespoons unsweetened applesauce
• ¼ cup fresh lime juice
• 1 teaspoon sesame oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon tahini
• 1 clove garlic, crushed
• 1 tablespoon grated fresh ginger
• ⅛ teaspoon of sea salt


1. For the chicken breasts:
2. Start by setting your air fryer toast oven to 350 degrees F. lightly coat the
air fryer’s basket toast oven with oil.
3. Season the breasts with salt and pepper and arrange on the prepared
basket and fry for 8 minutes on each side.
4. Once done, remove from the air fryer toast oven and set on a platter to
cool slightly then dice them up.
5. For the wraps:
6. Divide the veggies and diced chicken breasts equally among the four large
collard leaves; fold bottom edges over the filling. Then, both sides and
roll very tightly up to the end of the leaves; secure with toothpicks and cut
each in half.
7. Make the sauce:
8. Combine all the sauce ingredients in a blender and blend until very
smooth. Divide between bowls and serve with the wraps.


Calories: 389 kcal, Carbs: 11.7 g,Fat: 38.2 g,Protein: 26 g