Thai cuisine has that enviably sexy blend of spicy, sweet, and tart all at once, plus a little umami just to keep it interesting. The flavors are never muddled, always vibrant and purposeful. What a lovely palette to choose from!
For these wraps, I kept it simple. You can add anything you like to it, practically, and if you don’t feel like steaming the greens for the wraps, just chops everything up and make a super delicious salad. Enjoy!
For about 10 small wraps
1 bunch collard greens or swiss chard, stems chopped off
3/4 cup julienned carrot
3/4 cup julienned cucumber
1 mango, chopped
1/2 cup cilantro, leaves torn
1/2 cup basil, leaves torn
1/4 cup mint, leaves torn
1 avocado, sliced
1 lime, juiced
2 tablespoons fish sauce
1 teaspoon sriracha
2 teaspoons brown sugar
First steam the collard greens or swiss chard until limp. If you don’t have a steamer, lay the greens on a plate, sprinkle with water, and microwave for 3 to 4 minutes, until limp. Set aside.
Combine the carrot, cucumber, mango, and herbs, and add the dressing. Lightly mix to combine.
Lay a leaf of collard greens or swiss chard flat, add the dressed ingredients, plus a few slices of avocado. Wrap up like a burrito. You can enjoy right away, or let the wraps “set” and put them in the fridge for 30 minutes (they’ll hold together better this way).