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