Wannabe Banh Mi Collard Wraps with Curry-Lime Aioli
Irony has been sitting at my dinner table lately, trying to slap away any sort of enjoyment I find in my food. We started a site about pocket foods (most of which are wrapped in some sort of dough) and then I learn I shouldn’t eat them. I’m a food photographer and can no longer indulge in 90% of the goodness I am paid to style and capture. Life is funny.
These days, I’m stuck on a low-FODMAP and Whole 30 eating plan: sugar-free, dairy-free, alcohol-free, grain-free, gluten-free, legume-free, garlic-free, onion-free, fun-free. Oops, did I leave that last bit in there? Ok, ok. It’s not fun-free, rather a challenge.
I like a good challenge.
Thankfully, I’ve become great at modifying recipes to fit this dramatic AF lifestyle change. I have gone so far as to modify a slew of new favorites from Alison Roman’s “Dining In,” “Cherry Bombe: The Cookbook,” and Molly Yeh’s “Molly on the Range.” When it comes to modifying, I’m your girl. And when your girl craves something she can’t eat, like a banh mi, she’s gonna find a way to make it happen.
I’ll call this a wannabe banh mi, since this is about as close as I can get for now. This flavorful combo satiated my hankering: leftover paprika-rubbed chicken, carrot and daikon radish pickles — all inspired by Queen Alison Roman’s new book — plus crisp Persian cucumber, crunchy pepitas, fresh cilantro, hot sauce all slathered with a Whole30-approved curry-lime aioli. This will make your taste buds squeal in the best way.
For this recipe, I grabbed fresh collards, carrots and purple daikon at the Durham Farmers’ Market. I made turmeric pickled carrots and Aleppo pepper pickled purple daikon (say that three times fast) to add a lot of flavors (and color!) to these wraps, also inspired by “Dining In.” Any pickled veggie would work well in this “banh mi,” but I was craving colorful, crunchy, spicy and highly anti-inflammatory veggies.
Whole 30 Banh Mi Collard Wraps with Curry-Lime Aioli
Banh Mi Collard Wrap Ingredients
Filling & Wrap
- 4 collard leaves
- About a cup shredded chicken
- Turmeric pickled carrots
- Aleppo pepper pickled purple daikon
- 2 Persian cucumbers, cut into sticks
- Toasted pepitas
- Hot sauce
- ¼ c. Whole-30 approved aioli
- 1 teaspoon curry
- Juice of half a lime
Banh Mi Collard Wraps Directions
- To your Whole30 aioli (I use about a teaspoon of garlic oil, rather than mashed garlic when making the mayo because I cannot eat garlic on low-FODMAP), add the curry powder and lime juice. Mix well.
- Wash and dry your collards. If you have young collards, tear off the bottom stem. If your stems are tough, you can remove them and layer 2 leaves over each other, like this.
- Slather the inside of a collard leaf with a generous spoonful of curry-lime aioli.
- Build your wrap by adding cucumber, crosswise to the collard leaf. Add chicken, then spoon in carrots and daikon.
- Sprinkle cilantro leaves and pepitas over the top.
- Add hot sauce.
- From the thick end of the stem (if you left it in, if not just roll away), roll your collard upward, like you would a burrito. If you left part of the stem on, it may crack a bit as you form your wrap-- that’s ok! As you roll, pull in the sides to form a tight wrap.
- Cut the wraps in half and serve immediately.