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!

INGREDIENTS

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

INGREDIENTS (DRESSING)

1 lime, juiced

2 tablespoons fish sauce

1 teaspoon sriracha

2 teaspoons brown sugar

DIRECTIONS

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).