I admit it, sandwiches are kind of tough on Slow Carb. It’s for this reason that most of my recipes tend to be salads or stews so I’m always on the lookout for new ways to eat Slow Carb outside of those boundaries. A while back I came across an article for Gluten-free Sandwich Ideas which led me to creating this recipe for a Collard Wrap (and also the Plantain and Grilled Lamb Sandwich I posted in July).
It’ll take some practice to get the wrapping down so as to not create a complete mess when you are eating this and I’m still a relative noob so it’s probably a good idea to have a fork handy to clean up any escaped ingredients. You can also easily switch the pork up for chicken or for a tasty vegetarian alternative leave out the animal based protein completely and double the almond butter.
Pork and Almond Butter Collard Wraps
Serves: 6
Ingredients
- Pork Tenderloin (optional) - 1 lb
- Collard Greens - 12 small leaves or 6 large
- Carrots - 2 medium
- Cucumbers - 1 large
- Ginger - 2 tbsp
- Jalapeno Pepper - 2
- Green Onion - 3
- Almond Butter - 1.5 cups
- Shallot - 1
- Red Chili Pepper Flakes - 1.5 tsp
- Apple Cider Vinegar - 2 tbsp
- Lime - 2
- Cilantro - 1 bunch
Instructions
Butterfly cut the tenderloin and cook in whatever method you prefer (I grilled mine over medium heat).
While meat is cooking add carrots, cucumber without seeds, ginger, jalapeno peppers, and green onion to a food processor and mince all ingredients. Alternatively you can mince these by hands but this will add a lot of time to your preparation and I would recommend prepping all ingredients before you start cooking the meat if you do this.
To a non-stick pan over medium heat add 1-2 tbsp of EVOO and saute minced shallot until soft. Reduce heat to low and add almond butter, apple cider vinegar, juice of 1 lime, red chili pepper flakes, and a pinch of salt. Combine all ingredients until uniformly blended and remove from heat.
Chop cilantro[1] and set aside.
Remove the protruding part of the stem from collard green leaves. Then for each wrap place 1 large or 2 small collard greens on cutting board, if using smaller sized leaves overlap them. Add to the collard green 2 tbsp of almond butter mixture, 1/2 cup of the chopped veggies, 1/2 cup of chopped pork tenderloin, and 1 tbsp of chopped cilantro. Next fold the ends of the leaves into the middle and wrap the other side over it. The amounts of the ingredients will vary greatly depending on the size of your leaves so if you are having problems making your wrap you are probably using too much.
[1] https://www.youtube.com/watch?v=EuRhkopm06A
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