• 4 large collard leaves, stemmed and steamed
  • 2 cups spiralized zucchini, carrot and turnip
  • 1/4 cup cilantro
  • 1/4 cup basil
  • 1/4 cup pickled radishes
  • 1 chicken breast, baked and shredded
  • 2 teaspoons easy peanut sauce, plus more for dipping
  • 2 lime wedges


  1. Place one collard leaf flat on a cutting board with the stem side pointing to the right. Place another leaf on top with the stem pointing to the left. Spread 1 teaspoon of peanut sauce on the middle of the leaf. Add one cup of spiralized vegetables. Top with half the cilantro, basil, radishes and chicken. Fold in the edges and roll the wrap like a burrito. Repeat with remaining collard leaves and filling. Place the wraps inside a container with a lid. Add the lime wedges, cover and refrigerate until lunchtime. Keep additional sauce separate until ready to eat.