The mention of collard greens often brings big pots of stewed greens with pork to mind, but these wide, flat leaves lend themselves to a variety of preparations! (Not that we have a problem with big pots of stewed greens and pork). This chicken salad wrap is easy to make, especially if you have leftover cooked chicken or pick-up a rotisserie chicken on your way home. This recipe is also super easy to adapt for gluten-free and vegan or vegetarian diets, read on for variations.
My favorite way to prep chicken for salads is to poach it. It’s quick and easy, turns out tender, and if you’re using a whole or half chicken you can use the leftovers for cooking stock. This half chicken came from Autumn’s Harvest Farm and was the perfect amount for salad. Chicken not your thing? Seared tofu is the perfect substitute, and if you want a vegan version use vegenaise for the salad base.
Here we’re lining a whole-grain tortilla with a blanched collard. This is a great way to sneak collards in, you can barely taste them, but you still get all the benefits of this healthy green. Use a sharp knife to shave down the stem so it folds up smoothly in the wrap. I lined each wrap with 2 greens, but you can stuff even more in there! If you’re gluten free or serving someone gluten free, just use a few collards as the wrap. Tasty and healthy! These are locally produced wraps from Greenstar Co-op, and I also picked up these delicious raw cashews that are cooperatively produced!
Collard Green Wraps with Chicken Curry Salad
2 cups diced, cooked chicken
1/2 cup mayonnaise
2 tablespoons madras hot curry powder
1/4 cup raisins
1/3 cup chopped raw cashews
1 tablespoon lemon juice
1 teaspoon dijon mustard
pinch of salt
4 whole grain large tortillas
8 collard green leaves
Combine chicken salad ingredients in a bowl. Mix to thoroughly combine, taste and adjust seasoning if necessary.
Prep collard greens. Rinse leaves, pat dry. Chop off the stem at the base of the leaf, then use a sharp knife to shave down the stem.
Bring a large pot of salted water to a boil, add the leaves, cook for a minute, then use tongs to pull the leaves from the boiling water. Immediately rinse with cold water, then pat each leaf dry as you assemble the wraps.
Assemble the wraps. Lay a tortilla flat on a clean kitchen counter, spread 2 dry collard leaves over the wrap, then place about 1/2 cup chicken salad near the bottom of the leaf. Fold the bottom of the wrap up and the sides in, then roll like a burrito. Place seam side down on a platter. Cut each wrap diagonally and arrange on a platter to serve.
Gluten free variation – omit tortilla.
Vegan variation – Use tofu in place of the chicken and vegenaise in place of the mayo. About 30 minutes before preparing place the tofu on a heavy plate. Place another heavy plate of similar size and weight on top, then weigh down the plate with a can or heavy skillet. Let sit about 30 minutes, pour the water off the bottom plate, then slice the tofu into about one inch thick slices.
Heat a large skillet over medium high heat. Pour a thin layer of oil into the pan, enough to generously coat the pan, but not deep-fry. Heat until the oil shimmers, then pan-fry the tofu until golden on each side, about 2 minutes per side. Drain on a rack or paper towels. Cut into 1 inch chunks.
Prepare wraps as directed.
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