Collard Green Chicken Wraps {Paleo, Whole30}

Turn your chicken burrito into a healthier meal by going gluten free and grain free with these collard green chicken wraps.

Remember when you used to go to the grocery store and just buy whatever looked good on the shelf?

Yeah, me either.

Now, going to the grocery store is like going to a bookstore for me.

There’s lots of browsing, reading, shaking of the head, putting things down and picking things up until it reads right.

That’s one of the reasons I now focus on clean eating as much as I can.

It’s also one of the reasons that most of my shopping occurs on the perimeters of the grocery store which is where most of the ingredients come from for these gluten free, grain free collard green chicken wraps.

Yes, there are gluten free wrap options on the market now.

You need to be wary of GMO-corn in corn tortillas but I do like coconut wraps and will often use them for tacos or things like my sardine salad wraps.

Better yet is to go all veg for a good gluten free wrap like I did here using collard greens.

The leaves are enormous - perfect for stuffing and rolling.

A quick blanch to the collard greens makes them more pliable and better digested for your system.

I like chicken in here but you could use shrimp, tofu, ground beef, or even turkey.

Black olives and cucumbers add some crunch and texture.

And anytime I can add avocado, I’m a happy girl.

Collard Green Chicken Wraps
{Paleo, Whole30, Gluten Free, Grain Free, Dairy Free}

Makes 4 wraps

Ingredients

• 4 large collard greens

• 1 pound of chicken

• ½ cup black olives, diced

• 1 small seedless cucumber cut into long match sticks

• 1 large avocado

• 1 tablespoon fresh cilantro, de-stemmed and chopped

• ½ teaspoon hot sauce

• Juice of ½ lime

• Salt and pepper to taste

Instructions

1. Place a large grill pan over medium heat. Season the chicken with salt and pepper on both sides, and add to warm pan. Cook the chicken until opaque all the way through, with no pink remaining. Remove from heat.

2. Meanwhile, place a large skillet with a few inches of water over high heat and bring to a boil. Have a large bowl filled with ice cubes and cold water standing by. Remove the stem and tough backbone from the collard green by slicing it off with a paring knife. Once the stem is removed, add one leaf at a time to boiling water and cook for 30-45 seconds so pliable, but not too soft or it will fall apart when rolling. Remove from boiling water and add to ice water until cool. Once cool, place on a paper towel or dishtowel and dry well. Repeat with all leaves.

3. Mash the avocado with the cilantro, lime, and hot sauce, seasoning with salt and pepper.

4. Put a leaf on a flat surface and spread a dollop of the avocado mixture at the larger end of the collard greens. Place the cucumber, olives, and chicken on top. Fold the top end of the collard over the mix, and tuck in the sides as you roll to the bottom. Cut in half and enjoy!

Looking for more Mexican flavored recipes?