ingredients

For the Wraps

8 collards green leaves

16 ounces chicken breast

3 Tablespoons Pompeian Robust Extra Virgin Olive Oil

1 cup sliced red cabbage

1 cup sliced carrot sticks

1 cup chopped red bell pepper

3 Tablespoons lime juice

2 Tablespoons chopped basil

1 pinch sea salt

1 pinch pepper

 

For the Basil Mint Dipping Sauce

1/2 cup Pompeian Robust Extra Virgin Olive Oil

2 Tablespoons chopped basil

1 Tablespoon chopped mint

1 teaspoon lime juice

1/2 teaspoon sea salt

1 pinch pepper

preparation

  1. Season chicken with 1 Tablespoon Pompeian Robust Extra Virgin Olive Oil, 1 Tablespoon lime juice, sea salt, and pepper. Let marinate for 30 minutes.
  2. Grill or sauté chicken over the stove until thoroughly cooked through. Set aside while preparing the wraps.
  3. In a large bowl, combine red cabbage, carrots, bell pepper, basil, the remaining Pompeian Robust Extra Virgin Olive Oil, lime juice, sea salt, and pepper. Toss until the vegetables are evenly coated.
  4. Take one large collard green wrap and place two ounces of chicken on the topside of the leaf. Then add about 1/3 cup of the salad mixture.
  5. Fold the short sides in and roll the collard green leaf towards you like a burrito. Slice in half and repeat for the remaining leaves.
  6. Prepare the dipping sauce by whisking together all dipping sauce ingredients and serve wraps with the sauce on the side.

    Author: The Banana Diaries

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