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+ servings

Sriracha Chicken Salad Collard Wraps

Author - Serena Wolf
Prep Time: 25 minutes
Yields: 4 collard wraps

Ingredients

  • ½ cup nonfat plain Greek yogurt
  • 2 teaspoons toasted sesame oil
  • 1-1½ tablespoon sriracha sauce
  • 1 teaspoon fresh lime juice
  • ½ teaspoon honey
  • 2 roughly 8-ounce cooked boneless skinless chicken breasts, diced
  • ½ mango diced
  • ¼ cup thinly sliced scallions
  • 1/3 cup finely chopped peanuts
  • 2 tablespoons finely chopped cilantro leaves
  • Kosher salt
  • 1 avocado thinly sliced
  • 4 large collard green leaves

For the slaw:

  • 2 tablespoons unseasoned rice vinegar
  • teaspoons dark sesame oil
  • ½ teaspoon honey
  • 1 cup shredded carrots
  • 1 cup thinly sliced Brussels sprouts
  • Kosher salt
  • Fresh ground black pepper

Instructions

  • Starting with the slaw! In a mixing bowl, combine all the ingredients for the slaw, and season with salt and pepper to taste. Cover and refrigerate until ready to use. (Easy, no?)
  • In a mixing bowl, whisk the Greek yogurt, sesame oil, sriracha, lime juice, and honey until well combined. Add the chicken, mango, scallions, peanuts, and cilantro to the bowl with the dressing and toss to combine. Taste and season with a little bit of salt (if needed) and briefly set aside.
  • Rinse your collard leaves well and pat them very dry. Flip each leaf over so that the side with the raised spine is facing up. Using a sharp knife, carefully shave down the spine until it’s roughly the same thickness as the leaf. This “de-stemming” step is essential to making a flexible wrap, so don’t skip it.
  • Assembly time! Fan a quarter of the sliced avocado in the center of each wrap. Top with a quarter of the slaw and a quarter of the chicken salad. Fold the top and bottom ends of the leaf over the filling, then tightly roll up each wrap burrito-style. Slice each wrap in half crosswise at a slight angle before serving.