thai chicken collard wraps (whole30, paleo)

thai chicken collard wraps | #thai #chicken #collard #wraps #whole30 #paleo #Realfoodrecipes #Paleowhole30 #Shrimprecipes #Healthydietrecipes #Whole30diet #Wholefoodrecipes #Whole30recipes #Paleorecipes #Realfoodrecipes #Veganrecipes #Ketorecipes

Ingredients

• 1 lb boneless, skinless, chicken breasts
• 1 cup full fat coconut milk(US/CAN)
• 1 tsp red curry paste (US/CAN)
• 1/4 tsp sea salt
• 1 tbsp lime juice
• 1/2 a medium white onion, chopped
• 1 clove of garlic, minced
• 1 tbsp chopped fresh cilantro
• For the wraps:
• collard greens
• sliced sweet peppers
• slice avocados
• grated carrots
• thai almond butter sauce
• fresh cilantro

Instructions

1. In your slow cooker layer all of the chicken ingredients, pouring the coconut milk on last. Turn the slow cooker on high for 2-3 hours until the internal temperature of the chicken is 165 F. Take the chicken breasts out and pull them apart with two forks. Add the pulled chicken back to the slow cooker and give it a good stir. Taste and add more salt/pepper if needed
2. To make the wraps, cut most of the tough stem out of the collard greens as shown in the picture. Spread on your almond butter sauce, grated carrots, sliced peppers, sliced avocados, chicken and some fresh cilantro. Fold the corners of the collard in and roll tightly.
3. Use the extra almond butter sauce as a dip for the wraps.

recipe adapted >>>>>  here