Chicken Sandwich Collard Wrap
Yields
Serves 4
Ingredients
2 Organic Chicken Breasts, cooked and cut into strips (Salt, Pepper, Garlic Salt, Paprika, season to taste)
1 bunch Collard Greens, at least 4 leaves
Tahini Cashew Cream (see recipe)*
1/2 Avocado, sliced
1 Cucumber, cut into matchsticks
1/2 cup Carrots, sliced into thin matchsticks or shredded
1 cup Red Cabbage, shredded
1 cup Sprouts (your choice)
1/4 cup Red Onion, thin slices and halved
Directions
1. Set oven to Broil. Place chicken breasts on parchment lined baking sheet. Season both sides of chicken with spices.
2. Place chicken in the oven. Broil for 10 minutes. Turn chicken over and cook for another 10-15 minutes or until chicken is cooked all the way through. Once chicken is ready cut into smaller pieces (cubes or strips).
3. Spread generous amount of tahini cashew cream on 1 collard green.
4. Place chicken pieces on to collard green covering the center area. Leave about 1/2” or so of space from both ends.
5. Add the rest of the ingredients.Roll collard green like a burrito. Add toothpick to keep together if needed. Cut in half.
Tip: When picking up wrap tuck open end in to help keep together.
Credit
Nessia Starr Original