Here’s a delicious and innovative take on a collard green wrap that gives you a complete meal on-the-go. It’s kind of like a chicken salad wrap, but it uses mashed sweet potato as a binder instead of mayo, which takes it to a whole new level of flavor!
SERVES: 4 (2 wraps each) Prep Time: 35 min.
Ingredients
- 3/4 cup extra-virgin olive oil
- 3 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1 tsp raw honey
- 1/4 cup fresh basil leaves
- 1/2 tsp + dash sea salt (or Himalayan salt), divided use
- 1/2 tsp + dash ground black pepper, divided use
- 8 large collard green leaves
- 2 cups mashed cooked sweet potato (approx. 2 small)
- 1 tbsp + 1 tsp melted ghee (organic grass-fed, if possible)
- 3 cups chopped cooked chicken breast, boneless, skinless
- 1 cup chopped bell peppers (approx. 11⁄3 medium)
- 1/2 cup chopped tomato (approx. 1 medium)
- 1/2 cup sliced green onions
1. Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender; cover. Blend until smooth. Set aside.
2. Remove stem from each collard green leaf where it touches base of leaf. Pare down remaining stem with a vegetable peeler until it is flush with rest of leaf. Set aside.
3. Combine sweet potatoes, ghee, remaining 1⁄2 tsp. salt and remaining 1⁄2 tsp. pepper in a large bowl; mix well.
4. Add chicken, bell peppers, tomato, and green onions; mix well.
5. Lay out prepared collard leaves, dark green side down. Evenly top with (approx. 2⁄3 cup) sweet potato mixture. You may add 1 Tbsp. of dressing to each leaf, or reserve it to dip in later.
6. Roll up each leaf like a burrito, then wrap it tightly in plastic wrap.
7. When ready to serve, slice each wrap in half while still in plastic wrap; peel
RECIPE NOTES:
• To prepare sweet potatoes, pierce whole sweet potatoes multiple times with a fork and bake at 425o F for 40 minutes, or until soft to the center.
• Leftover wraps will keep in refrigerator, wrapped in plastic, for up to 5 days.
1 red, 1 green, 1 yellow, 1 orange, 1 tsp.