A collard wrap…

…because good bread is so hard to find these days.

But seriously, true story: The practicality of the collard wrap/bread substitute was reinforced this past weekend, after this recipe was created.  I made bánh mì sandwiches for my girlfriend’s bachelorette party picnic. As we were vineyard-ing all day, I wanted to use the traditional bread instead of the collard wrap for hangover/sobriety insurance. I couldn’t find the right type of bánh mì bread in a pinch, so I settled with a local bakery’s rustic baguette. Friends, NEVER SETTLE. We were gnawing at our lunch, like wolves tearing into carnage because the bread was too thick and tough. I’m surprised nearby patrons didn’t stab us with rabies vaccine-filled syringes. We still had a fantastic weekend, and the bread folly has me even more excited to share this recipe with y’all. Enjoy!

Xox,

Amanda

COLLARD WRAPPED VIETNAMESE SANDWICHES (BÁNH MÌ)

INGREDIENTS

• 1/2 c. sugar, divided
• 4 limes, juiced (about 1/2 c.)
• 1/2 c. fish sauce, I use Red Boat
• 4 garlic cloves, roughly chopped
• 2 Thai chilies chopped, or 1 Tbsp. red pepper flakes
• 3 lbs boneless skinless chicken thighs

• 1/2 c. boiling water
• 1/4 c. rice vinegar
• 1/4 c. sugar
• 1/2 tsp. each salt + pepper
• 3 large carrots, julienned
• 1/4 lb daikon radish, julienned

• 1/2 c. mayo
• 1/4 c. sriracha

• 8-10 large collard greens, washed and dried
• cilantro
• cucumber cut into a thick julienne sliver
• sliced jalapeño

DIRECTIONS

Pre-heat broiler

1. Marinate Chicken: Combine 1/4 c. sugar, the following 4 ingredients and chicken for at least 30 mins. or up to 2 hours.
2. Pickled Veggie: Whisk boiling water, rice vinegar, remaining 1/4 c. sugar and S+P until the sugar dissolves. Add the carrots and radish and marinate for at least 30 mins.
3. Sriracha Mayo: Thoroughly combine the sriracha and mayo…go figure.
4. Broil chicken until crispy and cooked through, about 7-10 mins. each side depending on thickness. Let cool for a bit then cut into strips. 
5. Collard Green Prep: Have the abaxial side of the face up. (No, I’m not going to define that for you. It’s your biology lesson of the day.) With a sharp paring knife cut away the part of the stem that’s raised from the leaf.
6. Let’s Roll: Place a tablespoon of mayo onto the center of the leaf. Layer chicken, cilantro, cucumber, drained pickled veg and jalapeño on top. Fold top side and stem side of the collard inwards. Then fold one of the long sides inwards and roll the whole log tightly. Continue until all chicken and collard leaves are used up. Enjoy!