Salmon Collard Wraps with Peanut Sauce

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Salmon Collard Wraps with Peanut Sauce

Course: Dinner, Lunch
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2 servings
Calories: 382kcal


  • 4 cups Collard Greens (washed, stems removed)
  • 3 tbsps All Natural Peanut Butter (smooth)
  • 1 tbsp Ginger (fresh, grated)
  • 1 tbsp Coconut Aminos
  • 6 ozs Canned Wild Salmon
  • 2 cups Purple Cabbage (chopped)
  • 1 1/2 cups Matchstick Carrots
  • 2 stalks Green Onion (large, sliced lengthwise & chopped)


  • Fill a large shallow pot with water and bring it to a boil on the stove. Fill a large bowl with water and ice and set it aside.
  • Blanche the collard leaves one at a time by putting them in the boiling water for one minute, then transferring to the ice bath. Pat them dry with a paper towel when done.
  • Combine the peanut butter, ginger, and coconut aminos in a small bowl and whisk with a fork until well combined. If needed, add one tablespoon of water at a time to the sauce until your desired consistency is reached.
  • Divide the salmon, purple cabbage, carrots, and green onion evenly between each collard green. Top with the peanut sauce, then fold in the sides and roll everything up. Serve, and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • Serving Size

    One serving is equal to two wraps.
  • Make it Vegan

    Use tofu, tempeh, mashed chickpeas, or black beans in place of the salmon.
  • More Flavor

    Add maple syrup, lime juice, garlic, and red pepper flakes to the peanut sauce. Serve peanut sauce on the side for dipping.
  • Additional Toppings

    Add bell pepper and sprouts to the wraps.


Calories: 382kcal | Carbohydrates: 28g | Protein: 33g | Fat: 18g | Cholesterol: 56mg | Sodium: 578mg | Fiber: 9g | Sugar: 14g | Vitamin A: 11962IU | Vitamin C: 85mg | Calcium: 280mg | Iron: 2mg

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