Mouth watering meal prep alert! These wraps are packed with flavor and sure to make any dinner, or desk lunch, amazing! 

For the Chicken Marinade

1 pound chicken thighs
1 strand lemongrass, pounded
1/4 cup Tessemae’s Lemon Garlic
4 tablespoons soy sauce
1 birds eye chili, sliced
2 shallots, chopped
1 tablespoon hoisen sauce
 

For the Sauce

1 tablespoon Tessemae’s Lemon Garlic 
1 tablespoon fish sauce
1/2 tablespoon rice wine vinegar
2 birds eye chili (more or less depending on desired heat) juice of 1 lime
2 tablespoons water
 

To Assemble

1 bunch collard leaves
Pickled daikon, carrots, jalapeno, cucumber, cilantro
 

Directions

Heat oven to 400. Combine the chicken and marinade ingredients in a dish or plastic bag. Set aside to marinate for at least 30 minutes and up to 1 day.
Arrange chicken thighs on a foil lined rimmed baking sheet and roast until cooked through, about 35 minutes. Let and then thinly slice.
Meanwhile, in a small bowl, make the sauce by mixing Lemon Garlic, fish sauce, rice wine, chili, lime juice and water. Set aside. Blanch your collard greens and thinly slice off the rough stems.
Assemble your collard wraps with sliced chicken and veggies. Roll up like a sushi roll and cut through the center. Serve with sauce!