Rainbow Chicken Collard Wraps
Ingredients
- 4 large collard green leaves stems trimmed
- 1 cup cooked shredded chicken (seasoned with sea salt and herbs)
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced cucumber
- 1/4 cup purple cabbage or shredded beets
- 1/2 avocado mashed (or 2 tbsp coconut cream)
- 1 tsp lemon or lime juice
- Sea salt to taste
- Optional: fresh cilantro or basil for garnish
Instructions
- Blanch collard leaves in hot water for 20–30 seconds, then transfer to cold water. Pat dry
- Lay leaves flat and spread mashed avocado or coconut cream across the center
- Layer in shredded chicken, carrots, cabbage, cucumber, and herbs
- Drizzle with lemon or lime juice and sprinkle with sea salt
- Fold the sides of the leaf inward, then roll tightly like a burrito
- Slice in half and enjoy immediately or wrap and store for later