Collard Wraps with Thai Dipping Sauce
large collard leaves, with central vein sliced thin
microgreens, or sprouts
fresh chopped herbs (mint, cilantro, parsely, chives)
protein of choice (grilled chicken, salmon, tuna, etc.)
For Thai Dipping sauce
2 tbs Cashew butter
warm water (to thin out cashew butter)
2 tbs Rice wine vinegar
zest and juice of one lime
1-inch piece freshly grated ginger
splash coconut aminos
2-3 drops liquid stevia (if desired)
Place the collard leaf on a flat surface and fill lengthwise with desired ingredients. Roll it up tightly like a burrito and slice in half.
To prepare the sauce, whisk some warm water into 2 tbs cashew butter until it thins out a bit. Add rice wine vinegar, lime, ginger, coconut aminos, and stevia and whisk until incorporated. You may add more water at the end to adjust the consistency. TIP: (double or triple the recipe and store in fridge for up to 5 days).