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Paleo sandwich wraps

The easiest grab & go lunch recipe idea ever. #TKLucky7 recipe no.6 is here!

One of the biggest struggles I think people face when trying to stay healthy is the lack of healthy options available if they were out and about.  I mean let’s face it everything is super carb-rich. And while I’m not a total carb-phobe, I do think that we over consume it and based on the yin yang theory, we need to strive for balance. I mean I wouldn’t have my panties in a knot if establishments even offered gluten-free wraps for sandwiches, but it’s not exactly the case. Unless I feel like undoing a button and squeezing my butt cheeks in an effort to avoid killing a small village, I just can’t eat wheat. So if you’re anything like me, you are going to love my Thai Kitchen recipe number 6, my Collard Green Yellow Curry Chicken Wraps.

One of the biggest reasons I like this, is because it’s easy. Wrap this sucker up and once again with some tin foil or plastic wrap and you’re good to go. And trust me when I tell you, you won’t feel uncomfortably bloated!

Now voting for the Thai Kitchen Challenge opens next Thursday when you’ll have the chance to vote and win up to $5,000 worth of prizes. That’s huge! So if you like what you see, get ready, because a lot more goodness is coming your way. So, without further ado, here’s another killer recipe:

collard green wrapsCollard Green Yellow Curry Chicken Wraps

1 organic chicken

2 tbsp Thai Kitchen Yellow Curry Paste

1 handful Thai Kitchen Thin Rice Noodles

Collard leaves for wrapping

Handful sprouts

1 julienned carrot

1 tbsp coconut oil

Dip: Thai Kitchen Mango Sauce

Tools needed: 1’ x 1’ unbleached parchment paper

Forget that pita or whole wheat wrap! It’s time to get really healthy and mind your waistline with my delicious Yellow Curry Collard Green Chicken Wrap. It’s an amazing recipe that’s perfect for the spring and light enough that won’t weigh you down…no matter what time of year it is! Here’s how:

Preheat oven to 400.

Begin by rubbing organic chicken in yellow curry paste.  Set aside.

In the meantime, in a hot pan add in coconut oil on medium heat. Break up the rice noodles and sauté in coconut oil until golden and crunchy. Believe it or not, it actually tastes like popcorn without giving you the nasty allergenic symptoms thereafter! Set aside.

Next, take your parchment paper, fold it and cut into half a heart. Open it up and place chicken in there and put into the oven for 25mins to poach in the paper.

While the chicken is cooking, place collard green leaf on a table and break off the bottom stem. Then with your thumb gently press the spine of the collard green leaf until it breaks up just a bit.

Top the collard with chicken, carrots, sprouts, crispy rice noodles and wrap it up! Dip with mango sauce and enjoy!

If you enjoyed this recipe, please make sure to vote for me and follow along at #TKLucky7. You can learn more about my personality on my #TKLucky7 Pinterest Board, join me in conversation @sexyfoodtherapy or on at the my Facebook fan page. To learn more about the Thai Kitchen Recipe Contest, head over to the Thai Kitchen website.

Disclosure: This post is sponsored by Thai Kitchen Canada. All recipe creation and opinions are my own.

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