These Paleo Banh Mi Collard Wraps are made with pork, carrots, cucumbers, and drizzled with sriracha mayo. They’re a tasty lunch or snack that’s loaded with veggies and protein.
OHHHH banh mi, where have you been all my life?! I adore your flavors and versatility and these collard wraps. The first time I tried banh mi was ironically at the new-ish restaurant in Pittsburgh called Banh Mi & Ti. I’ve raved about it before and here I am raving about it again—after all, it’s the inspiration behind this recipe.
I was also planning on dissing collard wraps—the whole trimming the stem part can be a bit of a pain—but! it’s the easiest way to squeeze in some extra greens and way more fun than eating salad. ….whoops, I just said that. I love salad buuuuut what can I say? I love wraps more, even collard wraps.
Perhaps you’re wondering what bahn mi even is, so I should probably mention that bahn mi technically means bread, but the banh mi sandwich is usually filled with pork, jalapeños, cucumbers, shredded carrots, påté, mayo, and a drizzle of sriracha. I’ll admit it sounds strange, but all the flavors go perfectly together, making it a uniquely delicious sandwich. Today we’re keeping things light with these bahn mi collard wraps.
So what’s in them exactly?
Welp, I decided to use boneless pork tenderloin to make cutting the meat easier, and rather than using my slow cooker (I LOVE my slow cooker, and though it technically makes things easier, it also takes awhile to cook, and sometimes you just want food RIGHT NOW), I opted to cook the pork in the oven for 20 minutes. In this recipe, the pork is seasoned with coconut aminos, garlic, ginger, and a bit of lemongrass for that extra kick of flavor. Besides pork, the wraps are filled with shredded carrots, cucumbers, jalapeños, and cilantro.
For the dipping sauce, I recommend combining paleo mayonnaise with a bit of sriracha, aka the best condiment ever.
Tip: Use a knife to slice down the steam of each collard leaf. That way, you’re not chewing on the stem and it won’t get in the way when you’re rolling the leaf into a wrap.
Tip: I mention this in the actual recipe write-up, but be sure to dip each collard green leaf in boiling water for about 10 seconds. This makes rolling the collard SO much easier because it won’t be so stiff.
These make for an easy lunch, snack or even a dinner at home— Miguel and I enjoyed these with a side salad and they were perfect. Veggies galore!
- 1 lb. boneless pork tenderloin
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 1 tsp lemongrass
- ⅓ cup coconut aminos
- Salt and pepper
- 6 collard green leaves
- ¾ cup shredded carrots
- ½ cup cucumbers*
- 1-2 jalapeños, depending on how spicy you want them to be
- 2 tbsp cilantro
- ¼ cup (approximately) paleo mayonnaise
- Optional: add 1-2 tsp sriracha to the mayo
- Preheat oven to 400°.
- Heat oil in a cast iron skillet over medium heat. Add garlic and sauté for 1 minute before adding in the pork.
- Next, add the ginger, lemongrass and coconut aminos and cook pork until golden on both sides.
- Remove skillet from the stovetop and place it into the oven. Bake pork for approximately 20 minutes, flipping half way through.
- Next, you'll want to trim down the stem of each collard leaf. Essentially you want it to be flat so that rolling the leaves is easier and so that the stem isn't bulging out.
- Next, bring a pot of water to a boil and then reduce to a simmer. Use kitchen tongs to dip each leaf, one at a time, into the water for 10-15 seconds and then immediately removing it. This will soften up the leaves and make them easier to roll as well.
- Once the pork is cooked, remove it from the oven and cut it into pieces.
- For the wraps: Fill each wrap with a dollop of mayo in the center of each leaf, and then add the pork, carrots, cucumbers, jalapeños and cilantro.
- You'll then just roll them up like you would a normal wrap: first tuck in the sides, and then carefully roll up the leave from the bottom to the top, making sure everything stays tucked into place.
- Cut wraps in half before serving with a side of sriracha mayo and enjoy!