How long can I store leftovers?

Store leftovers in an airtight container for up to 3 days in the refrigerator.

Can I make this ahead?

Yes, prepare the collard greens and peanut sauce in advance, and assemble the wraps just before serving.

What can I use as a substitute for collard greens?

Kale or Swiss chard can be used as a substitute if collard greens are not available.

How can I make the dish vegan-friendly?

Substitute honey with agave syrup or maple syrup, and ensure your tortillas are vegan.

What's the best way to reheat the wraps?

Reheat them in a dry skillet over medium-low heat until warmed through to maintain texture.

Spiced Kenyan Sukuma Wiki Wraps with Peanut Sauce

Name: Spiced Kenyan Sukuma Wiki Wraps with Peanut Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 bunch of collard greens; 1 medium onion; 2 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; Salt and black pepper; 2 tablespoons olive oil; 1/2 cup natural peanut butter; 1 tablespoon soy sauce; 1 tablespoon fresh lime juice; 1 tablespoon honey or agave syrup; 1 teaspoon grated ginger; 1/2 cup coconut milk; 4 large whole wheat tortillas; 2 cups cooked rice; 1 cucumber; 1 carrot; Chopped fresh cilantro; Lime wedges

Savory wraps filled with spicy collard greens and creamy peanut sauce

A flavorful Kenyan-inspired wrap that combines the earthy taste of collard greens with a spicy kick and a rich peanut sauce for a satisfying meal.

1 h 30 min
4
Intermediate

Ingredients

For the Collard Greens Filling

1 bunch of collard greens

washed and chopped

1 medium onion

finely chopped

2 cloves garlic

minced

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon cayenne pepper

Salt and black pepper

to taste

2 tablespoons olive oil

For the Peanut Sauce

1/2 cup natural peanut butter

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 tablespoon honey or agave syrup

1 teaspoon grated ginger

1/2 cup coconut milk

For the Wraps

4 large whole wheat tortillas

2 cups cooked rice

1 cucumber

julienned

1 carrot

julienned

For the Garnish

Chopped fresh cilantro

Lime wedges

Preparation

Preparing the Collard Greens

Heat olive oil

Heat olive oil in a large pan over medium heat.

Cook onions

Add the onions and cook until translucent.

Add spices

Stir in garlic, cumin, paprika, cayenne pepper, salt, and pepper, and cook for another minute.

Cook collard greens

Add the chopped collard greens and cook until wilted and tender.

Avoid high heat when cooking collard greens to preserve their vibrant color.

Making the Peanut Sauce

Combine ingredients

In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and ginger until smooth.

Adjust consistency

Gradually stir in coconut milk until the sauce reaches desired consistency.

Adjust spice levels in the peanut sauce by tweaking the amount of ginger and lime.

Cooking Process

Sautéing the Collard Greens

Begin by sautéing onions and spices, then add greens until tender.

Mixing the Peanut Sauce

Combine all sauce ingredients and adjust seasoning to taste.

Assembling the Wraps

Layer rice, collard greens, cucumbers, carrots, and peanut sauce onto the tortilla, then roll up tightly.

Plating & Serving