Prawn, Mango & Guacamole Collard Wraps (Paleo Lunch Idea)

If I’m heading out for the day and need to take a packed lunch, a Paleo-friendly wrap is almost always my go-to. They’re quick to put together, easy to transport, and the possibilities for filling combinations are endless. In this version, I’ve used collard leaves as the wrap base, which are incredibly sturdy, hold up well in transit, and add a subtle earthy taste that pairs beautifully with the sweet, spicy, and creamy ingredients tucked inside.

With fresh prawns, juicy mango, and creamy guacamole wrapped in a collard leaf, this recipe brings together contrasting textures and vibrant flavours in every bite. There’s savouriness from the prawns, sweetness from the mango, creaminess from the avocado, and a gentle kick from lime and chilli. It’s light, refreshing, and incredibly satisfying — a perfect example of how eating Paleo doesn’t mean sacrificing taste or convenience.

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5 from 1 vote

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

Enjoy these refreshingly spicy prawn, mango, and guacamole collard wraps. A perfect Paleo-friendly lunch that's easy to make and bursting with flavour.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Lunch

Cuisine: Paleo

Keyword: Spicy Prawn Mango Guacamole Collard Wraps

Servings: 4 Serves

Calories: 250kcal

Cost: $20

Equipment

• Chopping Board
• Mixing bowls
• Cocktail sticks

Ingredients

• 300 g cooked and peeled prawns
• 1 large ripe mango, diced
• 10 cherry tomatoes quartered
• 1 carrot grated
• 2 ripe avocados
• Zest and juice 1 lime
• 6 spring onions
• 1 red chilli deseeded and finely chopped
• 1 clove garlic crushed
• Salt and black pepper to taste
• 4 x large collard leaves

Instructions

• Prepare the Filling: In a bowl, toss together the prawns, diced mango, quartered tomatoes, and grated carrot.
• Make the Guacamole: In a separate bowl, mash the avocados with lime zest and juice, chopped spring onions, finely chopped chilli, and crushed garlic. Season with salt and black pepper to taste.
• Assemble the Wraps: Lay the collard leaves flat on a chopping board. Divide the prawn filling evenly among the four leaves, then add a generous spoonful of guacamole on top of each.
• Roll the Wraps: Carefully roll up the collard leaves to form wraps. Secure them with cocktail sticks to hold them together.
• Serve: Enjoy immediately or pack for a delicious and healthy lunch on the go.

Why Collard Leaves Make the Best Paleo Wraps

When it comes to ditching conventional wheat-based wraps, collard leaves are a standout option. They’re strong enough to hold substantial fillings, flexible enough to roll, and naturally packed with nutrients. Rich in vitamins A, C, and K, as well as calcium and fibre, they’re far more than just a container — they’re a healthy upgrade that complements your meal without getting in the way of the flavours inside.

Unlike some leafy alternatives (looking at you, iceberg lettuce), collards don’t fall apart or turn soggy. You can steam or blanch them lightly for easier rolling, or use them raw if you prefer a bit of crunch. Either way, they make for a portable, Paleo-perfect lunch option that holds up beautifully in your lunchbox or cooler bag.

The Magic of Prawns, Mango, and Guacamole

Let’s talk about what’s inside. This wrap isn’t just healthy — it’s packed with contrasting flavours and textures that make it genuinely exciting to eat.

• Prawns: A fantastic lean protein source, prawns are quick to cook, low in fat, and rich in nutrients like selenium, iodine, and vitamin B12. They add a delicious savoury flavour and a satisfying bite to the wrap.
• Mango: The natural sweetness of mango brings a tropical flair and balances the savouriness of the prawns beautifully. Mango is also loaded with antioxidants and vitamins, particularly vitamin C and beta-carotene.
• Guacamole: Avocado delivers creaminess and richness while adding heart-healthy monounsaturated fats and fibre. A squeeze of lime and a sprinkle of salt lift the guac even more, while chilli adds optional heat.

The combination is not just delicious — it’s deeply nourishing. You’ve got protein, good fats, fibre, and loads of vitamins in a single, hand-held meal. It’s the kind of lunch that leaves you energised rather than sleepy, and because it’s grain-free, it won’t weigh you down in the afternoon.

Tips for Assembling the Perfect Wrap

To get your wraps just right, a few simple tips make all the difference:

• Trim the stems: Collard leaves have thick stems that can make rolling difficult. Carefully trim the stem with a sharp knife to make the leaf more pliable without tearing it.
• Layer strategically: Start with a base layer of guacamole to help hold everything together, then add your prawns and mango. This prevents the wrap from falling apart when you roll it.
• Don’t overfill: It’s tempting to stuff your wrap full, but too much filling makes it difficult to roll and more likely to split. Stick to a moderate amount and roll tightly.
• Wrap in paper: For extra security (especially if packing for later), roll the finished wrap in parchment or wax paper to hold its shape. You can secure it with string or a rubber band for easy transport.

Substitutions and Variations

One of the joys of this recipe is how adaptable it is. If you don’t have prawns on hand or simply want to switch things up, here are some great alternatives:

• Swap prawns for grilled chicken, leftover roast meat, or even smoked salmon.
• Use grilled peaches or pineapple instead of mango for a different take on the sweet element.
• Add shredded red cabbage, cucumber ribbons, or fresh coriander for crunch and colour.
• If you want a vegetarian version, try mashed boiled egg or roasted sweet potato with guacamole and mango.

As for the wrap itself, if collard greens aren’t available in your area, cabbage leaves (lightly steamed), large spinach leaves, or even nori sheets can work well. The important part is choosing something sturdy enough to hold the filling and flexible enough to roll.

Perfect for Meal Prep and Day Trips

These wraps are ideal for taking on the go. Whether it’s a beach day, a picnic, or a road trip, they’re compact, neat, and don’t require any heating. If prepping in advance, store your fillings separately and assemble just before eating to keep everything fresh and prevent sogginess.

You can also make a few wraps in the morning and keep them in a lunchbox with an ice pack — they’ll be perfectly chilled and ready to enjoy by lunchtime. For maximum crunch, pack some extra veggies or Paleo crackers on the side.

Why This Wrap is a Standout Paleo Lunch

So many store-bought wraps are heavy on processed grains, low in nutrients, and full of fillers. This recipe flips the script by putting real, whole ingredients front and centre. It proves that healthy eating doesn’t have to be boring — and that even a quick lunch can feel like something special.

With each bite, you get a perfect mix of taste and texture: savoury prawns, juicy mango, rich avocado, and the satisfying bite of collard greens. It’s a meal that feels indulgent without any of the downsides of conventional fast food. Plus, it fits beautifully into a grain-free, dairy-free, and gluten-free lifestyle.

Your Turn

Do you often make Paleo-friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else entirely? I’d love to hear your go-to combinations — and if you try this one, let me know how it turns out!

Collard wraps like this are a reminder that simple food can be beautiful, nourishing, and endlessly creative. You just need the right mix of ingredients, a few clever tips, and the willingness to experiment.