Go green and swap your tortillas for collard greens. Rolled-up collard green wraps make for a healthy lunch or even a light dinner.
- 6 large collard leaves
- 1/2 cup water
- 10 oz cooked chicken breasts sliced into strips
- 1/2 cup red cabbage shredded
- 2 tablespoons olive oil
- 2 tablespoons garlic minced
- 1 tablespoon orange juice
- 1 tsp honey
- 1/4 teaspoon sea salt
- 1 large cucumber julienne-cut
- 2 large carrot julienne-cut
Wash collard greens thoroughly. With a sharp knife slice off the stem and remove the thick part of the large vein.
Cook the collard greens for 45 seconds in salty boiling water. Drain and rinse with cold running water to stop further cooking. Let it cool. Cut in half and set aside.
In a large bowl combine the olive oil, garlic, orange juice, honey and salt. Add in the red cabbage and gently toss.
To assemble the rolls, take each collard wrap and place an even amount of the cooked chicken, red cabbage, carrot and cucumber and tightly roll.
Serve immediately with sauce of your choice.
Prep 15 minutes mins
Cook 3 minutes mins
TOTAL 18 minutes mins