Collard Wraps and Satay Style Dipping Sauce

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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2 chicken breasts, grilled and cut into strips (7 oz/200g each)
6 large strawberries, thinly sliced
1 ataulfo mango, peeled and cut into thin strips
½ english cucumber, peel on, thinly sliced
1 medium avocado, sliced
24 mint leaves
4 large collard leaves, stems removed

Dipping Sauce:
2 tbsp coconut cream
2 tbsp almond butter
juice of 1 lime
1 tbsp fresh ginger, grated
1 clove garlic, crushed
1 tbsp white wine vinegar
1 tsp sesame oil
1 tbsp tahini
1/8 tsp salt
2 tbsp unsweetened applesauce
1 cascabel chile, finely chopped


Yield: Makes 4 wraps total (serves 2 people)

For the wraps:
Prep all the veggies and divide them equally between 4 large collard leaves. Fold the bottom edge over the filling, followed by both sides, then roll as tightly as you can (be gentle still, it is a lettuce leaf, after all!) until you get to the end of the leaf. Hold in place with toothpicks and cut in half on a bit of an angle.

For the sauce:
Add all the ingredients to your small blender or food processor and process until smooth and well combined. Divide between 2 little bowls and serve with the wraps.

Adapted from