Name: Simple Collard Green Wraps
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
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.

Description

Mango, jicama, peppers, herbs, leftover roast chicken, all wrapped up in a collard green wrap and served with creamy salsa verde.

Ingredients

Scale

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.

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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.