Rainbow Collard Wraps with Thai Peanut Sauce

0 Cut broad stems off base of leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
1 Lay one leaf with spine horizontal on a clean, dry surface. Layer toppings in the middle - I like to start with avocado and mango and end with lettuce. Fold in sides and roll tightly away from you keeping the seam side down. Repeat.
2 Make dipping sauce by adding all ingredients to a bowl and whisking with a fork. Season to taste.
3 Serve wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!