Thai Peanut Chicken Collard Wraps with Mango Slaw

In a medium bowl, mince 2 cloves of garlic and 2 teaspoons of fresh ginger. Add 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of honey, and 1 tablespoon of vegetable oil. Mix well to create a marinade.

Slice the chicken breasts into thin strips and add to the marinade. Toss to coat evenly, cover, and refrigerate for at least 15 minutes (or up to 4 hours if preparing ahead).

While chicken marinates, prepare the peanut sauce. In a medium bowl, whisk together 1/3 cup peanut butter, 1/4 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sriracha, 1 minced garlic clove, and 1 teaspoon grated ginger until smooth. If sauce is too thick, add 1-2 tablespoons of water to reach desired consistency.

For the mango slaw, peel and julienne the mango into thin strips. Thinly slice the red cabbage. Peel and julienne the carrots. Thinly slice the green onions. Roughly chop the cilantro.

In a large bowl, combine the mango, cabbage, carrots, half of the green onions, and half of the cilantro. Add 1 tablespoon rice vinegar, 1 tablespoon lime juice, and 1 tablespoon vegetable oil. Toss well and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

Heat a large skillet over medium-high heat. Remove chicken from marinade (discard marinade) and cook for 5-7 minutes, stirring occasionally, until chicken is browned and cooked through (internal temperature of 165°F). Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Prepare the collard greens by cutting off the thick stems at the base of each leaf. Place leaves flat and use a sharp knife to carefully shave down the remaining thick stem that runs along the center of each leaf, making it more flexible for rolling.

Bring a large pot of water to a gentle simmer. Working with 2-3 leaves at a time, blanch the collard greens for 30 seconds until they turn bright green and become pliable. Immediately transfer to an ice water bath to stop the cooking. After 1 minute, remove and pat dry with paper towels.

To assemble each wrap, lay a collard leaf flat on a work surface. Spread about 1 tablespoon of peanut sauce in the center. Top with about 1/4 cup of chicken and 1/3 cup of mango slaw.

Fold in the sides of the collard leaf, then roll from the bottom up like a burrito, tucking in the sides as you go. Secure with toothpicks if needed.

Roughly chop the roasted peanuts. Serve wraps with remaining peanut sauce for dipping, and garnish with remaining green onions, cilantro, and chopped peanuts.

If preparing ahead, store components separately: cooked chicken, peanut sauce, and mango slaw in airtight containers. Blanched collard leaves can be stored between layers of paper towels in a sealed container. Assemble just before serving.