GREEN THAI WRAPS // The Kitchy Kitchen

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!

GREEN THAI WRAPS // The Kitchy Kitchen

GREEN THAI WRAPS // The Kitchy Kitchen

GREEN THAI WRAPS // The Kitchy Kitchen


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).

  • Oh my gosh this looks to die for! Pinned!

  • Hi Claire!

    This recipe looks delicious! Perfect for the weather here in Sydney at the moment (it is sooooo hot, but I’m loving it! Mango is in season right now too!)

    Love your website and all your recipes! I could spend all day here!

    Hannah 🙂

  • Yum! love the idea of using collard greens as the wrap instead of the traditional lettuce/Vietnamese wraps.

  • Nickia

    This looks so delicious definitely want to try this! 🙂

  • Love these. They look so refreshing and would make a great appetizer at a summer dinner party or a quick lunch for myself.