Three ways you win by making these incredibly fresh wraps:
- You get to use up your leftover roast chicken in a delicious way.
- You will feel amazing from ALLLLL the fresh veggies.
- Your taste buds will sing.
This is less of an exact recipe and more of a “build your own” kind of a thing. If you love red peppers and dislike jicama (but WHHHHHY would you dislike jicama?) than load up on the peppers. My favorite combo is about equal amounts of varied veggies, extra jalepenos and herbs, and a nice amount of sauce.
When you prepare the collards, just remove any really thick parts of the woody stem. 
These will keep well for 2 days in the fridge so if you REALLY want to be winning, make these for a few week day lunches! (Depending on when you roasted your chicken: leftover chicken is good for 3-4 days.)
Just make them, its the right thing to do I think:)
Simple Collard Green Wraps
- Prep Time: 15 mins
- Cook Time: 2 mins
- Total Time: 17 mins
- Yield: 4 servings 1x
- Category: Lunch
Description
Mango, jicama, peppers, herbs, leftover roast chicken, all wrapped up in a collard green wrap and served with creamy salsa verde.
Ingredients
- 1 cup Creamy Salsa Verde or another favorite sauce
- 2 cups leftover roast chickenor rotisserie chicken
- 4 cups of a combination of: sliced red peppers, sliced carrots, sliced jicima, mango slices, avocado, pickled jalepenos
- 2 tablespoons each of cilantro, mint, and basil
- 1/2–1 tablespoon of chili powder
- Sea salt
- 1 lime
- 4 large collard green wraps, thick stem trimmed down a little bit.
Instructions
- Prepare all your veggies and set aside.
- Season your leftover chicken with chili powder. Start with 1/2 tablespoon and add from there to taste. Add salt to taste.
- Fill a large bowl of water with ice.
- Bring 2 cups of water, juice from half a lime, and a generous sprinkle of sea salt to boil. Add 1 collard green leaf into boiling water and using a spatula or fork, carefully keep the leaf under the water until bright green, about 20-30 seconds. Place into the ice bath. Repeat with the other leaves. Pat leaves dry and fill with veggies, chicken, sauce and herbs. Fold the collard greens burrito style over the veggies. Serve with extra sauce. This keeps well in the fridge for 2 days.
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