Here’s a healthy dish, Ground Chicken Collard Greens Wraps. It’s a tasty mixture of contrasting flavors and textures. It is surprisingly filling and kind on the figure.
The ground chicken filling takes no time to make, and can be created a day or two in advance of making the wraps. Feel free to substitute if you don’t have the complete list of ingredients. All you need is a combination of complementing ingredients that go well with chicken. If you can, add ingredients with contrasting textures to make your wraps interesting to eat.
You will need to prepare the collard green leaves to make them pliable and easy to wrap. Additionally, you will have to trim away the hardy parts of the stalk. Don’t skip this process as it allows maneuverability when wrapping and helps to create a more palatable dish. See the “how to – Trimming Collard Greens” video below.
Ground Chicken Collard Greens Wraps make for a great picnic treat. Just pack them into a sealable container so that they don’t move around and unravel. They’re also great for lunch or dinner too.
Collard Greens have a slightly bitter taste, but once steamed and packed with a meaty filling, the bitter taste vanishes.
Creating the wraps needs a little practice, but it doesn’t take long to master. Here’s a quick video to show you how.
If you’re looking for meals that are low in carbohydrates, this is a great dish, you really don’t need anything else on your plate. I found that after two wraps, I was good. I moved on to a fruit salad and a bottle of water. A very healthy meal I think you will agree.
Ground Chicken Collard Greens Wraps
Ingredients
- 2 tsp olive oil
- 4 garlic cloves minced
- 2 tsp fresh rosemary removed from stalks
- 1 medium carrot julienned
- 1 cup corn
- 2 tsp lemon zest
- 1/2 tsp paprika
- 1 lb ground chicken
- 2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 2 bunches collard greens
- 1/4 cup mayonnaise
- 2 tbsp chilli sauce optional
Equipment & Utensils
- Large skillet
- Sharp pairing knife
Instructions
- Heat oil in skillet on high heat.
- Add garlic, rosemary, carrot and corn, and saute for approx. 5 mins.
- Add lemon zest, paprika and mix to incorporate flavors.
- Add chicken, separating the strips of meat as you do.
- Add Worcestershire sauce and salt and mix ingredients.
- The chicken should begin to form into chunks, break up any large chunks.
- Lower heat to simmer and cover.
- Allow chicken to cook for 5 mins, then remove from heat and set aside.
- Heat kettle or pot of boiling water and use steam to soften each collard greens leaf, one-by-one. They will turn a darker green as the steam takes affect.
- Trim collard greens stalks then grab two leaves and place one on top of the other, placing cut ends on opposite sides.
- Drop 1 tsp of mayo and 1/4 tsp of chili sauce on top of the leaves, then with a knife smear over the center of the top leaf.
- Place 2-3 tbsp of ground chicken mixture on top of leaves, then wrap leaves around it.
- Wrap as tight as you can, tucking in the edges to keep everything together.
- Once wrap is created, cut in half at a slant.
