Sometimes I am in the mood for vegetables that aren’t in salad form. This wrap is a portable lunch and best of all, it’s easy to make. You could replace the chicken with shrimp or a quality ham for some variety. This wrap will remind you of a sandwich but you won’t feel full and sleepy after eating.
I paired grapes and carrots with the savory ingredients for some natural sugars to keep you energized, plus crunchy Tigernuts for texture without the allergens (Tigernuts are technically a tuber, not a tree nut). The collards are sturdy and slightly bitter, which I like! Enjoy these on a day you don’t feel like heating up the kitchen.
Chicken Salad Collard Wraps
Servings
4 people
Ingredients
- 1.5 lbs 681.00 g chicken roasted and chopped
- 2 cloves garlic
- 1 lemon juice
- 1/2 cup 120.00 ml extra virgin olive oil
- 1 Tbsp 14.79 ml apple cider vinegar
- 2 Tbsp 29.57 ml dijon mustard
- 1 tsp 4.93 ml sea salt
- 1 cup 240.00 ml grapes halved
- 1 Tbsp 14.79 ml dill minced
- 1 cup 240.00 ml tigernuts sliced
- 3 carrot grated into about 1 cup
- 1 cup 240.00 ml alfalfa sprouts
- 8 large collard green leaves
Instructions
- In small food processor, blend together olive oil, lemon juice, raw apple cider vinegar, mustard, sea salt, dill and garlic cloves until smooth and creamy.
- Place chopped chicken in large a bowl and toss with dressing until well combined. Add halved grapes and sliced Tigernuts and mix again.
- To create collard wraps, wash collard leaves and remove fibrous stems (but do not remove stems that attach to the leaves).
- Stack one collard leaf on top of another and make sure leaves are facing up (the stem will be facing down or touching the cutting board). Layer ¼ portion of the chicken salad then shredded carrots, then alfalfa sprouts. Roll up collard leaves to create a wrap. Repeat with remaining ingredients until all are used. Eat immediately and enjoy!
