Paleo wraps are one of those simple, on-the-go low carb recipes that add layers of flavor to any meal.
For low carb enthusiasts, making your very own Thai chicken paleo wraps doesn’t need to be hard. In fact, these can be whipped up in as little as 15 minutes! It doesn’t hurt that the “peanut” sauce is creamy and SO full of flavor. No need for sugar in this recipe…
Since those of use sticking to a low carb food list, or paleo foods aren’t eating grains, switching from a regular wrap to collard green leaves is a suuuper simple swap that’s equally as delicious. After all, it’s all about the filling, right?!
Let’s get started…
How to Make Paleo Wraps
Of course you can whip up a batch of paleo tortillas almond flour, or coconut flour tortillas egg free — but making these low carb paleo wraps takes a fraction of the time, and adds a few more greens into your eating plan! SO simple and quick, you’ll be chowing down in no time!
The first step to making these healthy gems is to mix our sauce. Combine all the sauce ingredients together in a bowl and set aside. Smells delicious already, right? Don’t dive in just yet…
One of the most important steps to wrap-making, is to remove the thick stems from the collard greens. These are thick and usually too chewy to be enjoyed.
Next, spread a layer of that sauce smack dab in the middle of the paleo wraps. Remember to be generous, but not so much that the sauce overpowers the rest of the ingredients!
You’ll want to add the chicken, cabbage and carrots next, making sure to add enough for every bite.
Sprinkling the top of these paleo wraps with cilantro, keto nuts, and sesame seeds will level up the whole thing, so make sure to add as much as you’re feeling!
Rolling up the sides of these paleo wraps may take some practice (which is why it’s important not to overstuff). Keep it small at first to see how wrapping these goes — you can always add more filling.
Have extra “peanut” sauce leftover? PERFECT! Serve your paleo wraps with the remaining sauce and enjoy the fruits, or greens, of your labor!
Perhaps the best part about these paleo wraps is that they can be made in advance, stored in paleo meal prep containers, and kept in the fridge for low carb meal prep throughout busy workweeks! The best meal prep containers will keep your food fresh, so that you can simply grab-and-go for low carb lunch ideas.
I don’t suggest freezing these paleo wraps, the fresh veggies wont hold up.
Ingredients (How to modify for low carb wraps vs. paleo)
Here are the low carb wraps ingredients, and ways to modify based on your eating plan:
One of the simplest ways to make any wrap a paleo wrap is by using collard leaves.
Collard leaves are bigger than traditional lettuce leaves and have a denser quality, meaning they can hold more weight without falling apart. While there is a slightly bitter taste to collards that differ from say, Iceberg lettuce, you can blanch the collards in some hot water first in order to reduce the bitterness and give it a softer feel — I can hardly taste any bitterness in this recipe!
Remember, the bigger the collard leaves the better! When you use big collard leaves, the wrap give that handheld feel that you’ve come to expect.
Peanut butter vs. almond butter
Those sticking to a paleo food list should use almond butter. Peanuts are actually legumes, and contain an antioxidant compound called phytic acid — which is a big paleo no-no, as it can bind to nutrients and slow down their absorption.
If low carb is your goal, add a jar of low carb peanut butter to your low carb shopping list! Just be sure to check the ingredient list, to ensure the product you buy doesn’t contain added sugar.
Soy sauce vs. coconut aminos
Soy sauce is low carb, but again, not paleo, as soy products are not paleo shopping list items. If you’re on a paleo eating plan, the simple and equally as delicious swap is to use coconut aminos!
Turn These Keto Wraps Into a Salad
If you prefer to eat low carb lunches with a fork, or you’d like to avoid potential shirt spillage, you can easily turn these keto wraps into a salad!
Same ingredients, just a little bit of knife work added. Chop up the greens and throw them together into a bowl. Then add all the remaining paleo wraps ingredients on top. Keto vegetables will be your best friend in this paleo wraps recipe, as you can load up on them (due to their low carb count) and reap their health benefits!
In the case of turning these wrap into a salad, it’s better to use a different green than collards — try a bag of mixed greens, spinach, arugula, kale and beyond!
Cabbage Wraps + Paleo Wraps Variations
When making paleo wraps at home, keep in mind there are plenty of variations to choose from, and SO many delicious creations you can make! Try different low carb vegetables for leaves, and fill them up different low carb foods for a healthy variety throughout the week!
Making cabbage wraps is another great way to create paleo wraps without sacrificing flavor.
But, if you aren’t interested in using cabbage or collards for your low carb lunch ideas, there are other options, too. Wrap whatever protein, sauce, and vegetables into a low carb tortilla, Keto tortilla, or low carb prepackaged wrap that you’ll likely find in your local grocery store.
Finding perfect paleo tortillas may take a little bit of searching, depending on the grocery stores you have access to. Paleo wraps Walmart brands tend to be less expensive but may contain unnecessary fillers, making them not-so-paleo! Meanwhile, bakery paleo wraps bread ingredients might have fewer fillers and preservatives but are more difficult to find.
If storebought is what you’re looking for, I suggest Amazon as they usually have the best prices and largest variety.
Paleo Wraps Recipe
And that’s a wrap on these delicious paleo wraps. I hope you enjoy this recipe as much as we do, and you have fun incorporating it into your weekly low carb dinners, lunches and snacks routine! Leave a comment below and let me know what you think!
Paleo WrapsPrint Recipe Pin Recipe
Sugar Free Peanut Sauce:
- 1 Teaspoon Ginger grated
- 1 Small Garlic Clove finely minced
- 1/2 Cup Creamy Almond Butter or peanut butter if not paleo
- 1/4 Cup Coconut Amino Acids or soy sauce if not paleo
- 3 Tablespoons Fresh Lime Juice
- 1/4 Cups Rice Vinegar
- 1/4 -1/2 Teaspoons Crushed Red Pepper Flakes
- Stevia Drops optional
- 6 Large Collard Green Leaves*
- 1 Lb Chicken cooked + sliced
- 1 Cup Cabbage shredded
- 1/2 Cup Carrots shredded
- 1/4 Cup Cilantro chopped
- 1/4 Cup Cashews chopped. or peanuts if not paleo
- Sesame seeds optional
- In a small bowl, combine the peanut sauce ingredients and set aside.
- Remove thick stems from the collard greens.
- Spread a layer of the peanut sauce down the center of each leaf.
- Add chicken, cabbage and carrots.
- Sprinkle with chopped cilantro, peanuts and sesame seeds.
- Roll up the sides to enclose the filling.
- Serve with additional peanut sauce, and enjoy!