Farm-Fresh Grilled Chicken Collard Green Wraps
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prep time
15 mins
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cook time
10 mins
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total time
25 mins
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servings
4
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
- Season chicken with 1 Tablespoon Pompeian Robust Extra Virgin Olive Oil, 1 Tablespoon lime juice, sea salt, and pepper. Let marinate for 30 minutes.
- Grill or sauté chicken over the stove until thoroughly cooked through. Set aside while preparing the wraps.
- 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.
- 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.
- 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.
- 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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