Thai Chicken Collard Wrap

Thai Chicken Collard Wraps

I’m having a love affair with collard greens and I’m not sorry. Move over bread and tortillas, there’s a lean green wrapping machine that is taking your spot in my lunch bag.

After having a wrap at my nearby PCC market, I was in heaven. The next day I purchased my very own collard greens and have made wraps for lunch ever since. The beauty about these leaves is that they are tough enough to withstand being filled with goodness and then left to sit in the fridge for 3 days before you eat them. Bread, however, is usually partially soggy by the time I get to work.

This past Sunday, I prepped enough wraps for lunch for the week, then just grabbed them out of my fridge each morning on my way to work. SO EASY! Although you could do just about anything with a collard wraps: humus and veggies, turkey caesar, southwest chicken…… this week it was all about the Thai chicken wrap.

Thai Chicken Collard Wrap

Collard Wrap with Spicy Almond Butter Sauce, Chicken, Cucumbers, Carrots, Bell Pepper, and Thai Basil Leaves

Thai chicken collard wrap

  • Servings: 4
  • Difficulty: easy
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  • Collard greens (usually 1-2 leaves per wrap, the bigger the better)
  • 15-20 Thai basil leaves
  • 1 lb baked chicken breast, diced
  • 1 cup grated carrots
  • 1 cucumber, julienned 
  • 1 red bell pepper, julienned
  • 1 serving of spicy almond dipping sauce or peanut sauce/dressing of your choosing
  1. Collard greens have a thick stem and center rib that need to be dealt with first. Start by trimming the stem, then trim down the center rib so that it’s about the same thickness as the leaf. You can go the extra step of making the leaves even more flexible (and less bitter) by blanching them, i.e. placing them in a large saucepan of boiling water for about 30 seconds, then transferring them to an ice bath. If you don’t plan to use all of your collards at once, wrap them in damp paper towels and store them in your fridge for 3-4 days.
  2. Mix the almond sauce and the diced chicken in a bowl.
  3. To assemble, lay the collard green in front of you, stem pointing towards you. Like a burrito, add your ingredients towards the end of the leaf nearest to you (Thai basil leaves, chicken/sauce, carrots, cucumber, and bell pepper). Begin to roll the collard up tightly, tucking in the sides of the leaf as you go. Wrap in parchment paper or Saran wrap to keep tight while storing/traveling. I like to cut mine in half and home and then wrap them again in tinfoil so they don’t leak and they are easier to eat.
  4. Store pre-made wraps in fridge for up to 3 days. 


xoxo, Megan


Spicy almond dipping sauce

Spicy Almond Dipping Sauce

I absolutely adore Thai food and I feel so lucky to live in a city full of amazing Thai restaurants (Pestle Rock and Thaiku are two of my favorite in Seattle). I love phad thai, phad see iw, panang curry, and fresh rolls with peanut sauce. Mmmmmmm, now I’m hungry. The lovely things about Thai food are that many of the dishes are fresh, quite healthy and contain a good mix of protein and veggies. However, many of the sauces (including the peanut sauce) have high levels of sugar or loaded with ingredients to which many people are intolerant or allergic. Therefore, I wanted to create a dipping sauce that was just as delicious as said peanut sauce but without the gluten, wheat, soy, peanuts, or added sugar….and guess what? I nailed it. Recipe:

  • 4 Tbsp Justin’s Classic Almond Butter (or peanut butter)
  • 4 Tbsp coconut aminos (or soy sauce, tamari)
  • 3 tsp chili paste
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp apple cider vinegar
  • 1 tsp seasame oil
  • 1-2 Tbsp Sriracha (optional)


  1. Mix all ingredients well, top with sesame seeds for garnish and ENJOY!

*The almond dipping sauce pictured is served as a compliment to fresh shrimp spring rolls containing Boston lettuce, soba noodles, mint, cilantro, and micro basil. **Would also work nicely, thinned, and used as a salad or slaw dressing.   Santé!   xoxo,   Megan

chocolate chip and maple almond energy balls

Chocolate Maple Almond Energy Balls

After watching the “energy ball” trend make it’s way around the internet, I thought I should probably give it a try. What a great snack to take to work or on a hike. These require literally zero minutes of baking and will last for weeks in your freezer (….if you let them). Feel free to be creative with this recipe and try out new ingredient combinations; the flavor possibilities are endless.

Here are some other energy ball recipes you may enjoy: blueberry vanilla, brownie cookie dough swirl, Nutella, key lime pistachio, or pumpkin chocolate chip.

Possible substitutes/additions:

Nut butters: almond, peanut, hazelnut, cashew, sunbutter

Sweeteners: honey, agave, brown rice syrup, maple syrup

Fiber: hemp, flax, or chia seeds

Tasty treats: chocolate chips, cacoa nibs, dried cranberries, dates, dried mango, dried coconut

Protein powders, dried milk powders, etc.


This time around I wanted to make something classic and simple…so I stuck with good ol’ chocolate and almond butter. After making these, I can’t wait to get creative and try out some other flavor combos.

Energy Ball Ingredients

Start by portioning out all ingredients and adding to a bowl.

Energy Ball Mix

Next, mix ingredients well. After a while using a mixing spoon I gave up and used my hands, although messy, it was much more efficient.

Energy Ball Mixture


Next, place the mixture in the fridge for about 30 minutes and allow to chill. Then scoop out some of the mixture and roll into a 1-2″ ball.

Chocolate Maple Almond Energy Balls

Chocolate Maple Almond Butter Energy Balls

Chocolate Maple Almond Butter Energy Balls


Store in the fridge or freezer until ready to eat.

Mmmmm….chocolate and maple almond butter….doesn’t get much better.




What are your ideas for flavor combinations? What should I make next?


Happy Cooking!


xoxo, Megan

Chocolate chip and maple almond butter energy balls

  • Servings: 16
  • Difficulty: easy
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  1. Mix all ingredients in a bowl.
  2. Chill in the fridge for 30 minutes.
  3. Roll into 1-2 inch balls.
  4. Store in freezer for up to 2 months.