I can’t remember the day I switched from peanut butter to almond butter. I think I read an article in a magazine that “Almond butter is the new peanut butter” and I was lured in by the images of apples with big globs of almond butter on top.
I’ve never really looked back, although I do have peanut butter every once in a while.
Typically, thai wraps use a spicy peanut sauce, but, since I prefer almond (and I hope you do too!), I’ve created a thai almond butter sauce instead. You’re going to love it.
This recipe is easy, no cooking required and comes together in less than 20 minutes. It’s a great option to bring to work for lunch – just wrap tightly in tinfoil or paper and keep secure. It travels very well – and the almond sauce lasts at least 5 days in the refrigerator.
I love my collard wraps, as you all know – I post them frequently on Instagram. Actually, I posted this YouTube video on how to roll the collard green wraps.
This one is vegan, dairy-free and so crunchy and delicious. The almond sauce is perfectly balanced with tanginess, sweetness and savoriness. I had to be careful not to take too many spoonfuls as I was tasting it – I have been known to polish off a tub of almond butter in a day or two.
It’s easy to assemble this wrap. First, spread out a heaping spoonful of the almond butter sauce:
Then, top with all the toppings! This part is totally up to you – feel free to add anything you’d like (scallions, chicken, edamame beans, tofu, quinoa, etc.) I went with some simple veggies, because I love the refreshing flavors alongside the creamy almond butter sauce:
And that’s it! If you’re afraid of the bitterness of the collard green wrap, don’t be – the almond butter sauce overpowers the taste of the raw collard green.
Also, I wanted to let you know that I have finally reorganized my “How to Spiralize” page so that it’s accessible as a drop-down menu. Check out the below screenshot and then take a look around – you may learn something new:
Also, I reorganized my Recipes page, took away the drop-down and made it like a Recipe Index, for easier navigation, especially on mobile devices:
Hope you like the new look… and this wrap!
What are your favorite spiralized side dishes?
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Thai Zucchini and Cucumber Noodle Collard Green Wraps with Almond Butter Sauce
- For the wraps:
- 5 large collard green leaves stems removed
- 1 large zucchini Blade C, noodles trimmed
- 1 medium cucumber Blade C, noodles trimmed
- 1/4 cup cilantro leaves
- 1 large bell pepper sliced thinly (1/4" thick)
- 1/2 cup shredded red cabbage
- For the peanut sauce:
- 1 teaspoon shredded ginger
- 1 garlic clove mashed to a paste
- 1/2 cup creamy almond butter I like Justin's
- 1.5 tablespoon fresh lime juice
- 2 tablespoons soy sauce low-sodium
- 1 teaspoon honey
- 2 tablespoons water
- In a food processor, blend all of the ingredients for the peanut sauce until creamy. Set aside.
- Lay out a collard green leaf. Spread over with a heaping spoonful of the almond butter sauce and spread out, leaving 1" around the corners for rolling. On top, add the zucchini, cucumber, cilantro, bell pepper and cabbage. Carefully roll like a burrito and secure with toothpicks. Repeat with remaining collard green leaves and then slice both in half and serve with any remaining peanut sauce for dipping.