Pheasant Collard Green Wraps with Homemade Peanut Sauce Recipe

Happy New Year to you all! I hope everyone is staying safe and taking good care of themselves. 

I am extremely pleased with how my wraps came out.  At first, I was going to make this a vegan recipe but since my last recipe was vegan, I decided to switch it up.  & for those of you who might be wondering, I am a “ sometimeaterain”...sometimes I will eat vegan meals, sometimes I will eat a flank steak with mac ‘n’ cheese, sometimes I will fast, sometimes I will drink green juices. I believe moderation is key, so eat what you want! 

Cooking with color is a priority for me and this dish has all the fresh, vibrant, beautiful hues! 

You can use whatever kind of protein you'd like or none at all! 

My peanut sauce is honestly the star of the dish because most of the ingredients are raw and unseasoned.  You will want to mix the sauce until all the ingredients are blended together. 

I decided to transfer the sauce into a separate container but you can keep it in the bowl you mix the sauce in.  

Toothpicks are highly suggested to hold the wraps together. You can see how I did it on my Instagram, I didn’t follow any directions on how to assemble the wraps, I was just wingin’ it and made it work (;

One thing I love about this dish is it’s light and fresh, you won’t feel lethargic after eating a few wraps. This was my first time eating collard greens raw, they aren’t bitter or have a tough texture.

After a little patience, turnover & reconstruction…

Once I was able to get the wraps to stay in place, I cut them in half into shareable sizes. 

This sauce is what brings everything together.  With only five ingredients, it compliments the raw veggies perfectly because it has enough sodium.  You can also use it on salads or sandwiches! 

Ingredients: 

For the wraps 

• 1 bunch of collard greens (take the stems out) 

• 1 cup shredded carrots 

• 1 cup sliced bell peppers 

• 1 cup chopped yellow cherry tomatoes 

• 1 cup of chopped pheasant (sub for any protein) 

• 1 cup of cooked rice 

• Avocado half, sliced 

• ¼ cup of chopped red onion 

• 1 cup of sliced purple cabbage

• ½ cup of chopped chives 

• Toothpicks (optional)

For the peanut sauce 

• 1 tbsp peanut butter 

• 1 tbsp water 

• 1 tbsp oyster sauce 

• 2 tbsp peanut oil 

• 3 tbsp coconut aminos 

Directions:

1. Mix all ingredients for the sauce together until you get a caramelized color, set aside.

2. Add a small amount of rice, protein, avocado, carrots, cabbage, bell peppers, cherry tomatoes and dill on the collard green wrap. Repeat. 

3. Roll up your wrap with toothpicks, add sauce on the side and enjoy!