Try this Chicken roll ups from KU recipe, or contribute your own.
Suggest a better descriptionIngredients
Salad
2 cups cooked chicken, diced (or any combination of cooked lentils or other beans, diced chicken and chopped, hard-boiled egg)
1 1/2 - 2 cups celery, diced
1/2 cup chopped parsley (or cilantro, basil, dill, fennel)
1/2 - 3/4 cup chopped walnuts (or almonds/pecans, sunflower/pumpkin/hemp seeds)
Dressing
1 ripe avocado, mashed
*Optional: 2 Tbsp. olive oil-based mayonnaise (organic) or Veganaise
Juice of one whole lemon
1 tsp. mustard (whole-seed or Dijon, not honey mustard)
1/2 tsp. salt
1/2 - 1/2 tsp. pepper
*Optional: Stevia or other natural sweetener to balance flavors
Wrap
1 bunch collard greens, washed (leave stems on)
*Optional filling ingredients: shredded carrots, sliced bell pepper, or whatever is in your fridge that can be shredded, sliced or chopped and added.
Directions
1. In a medium/large bowl combine the salad ingredients.
2. In a separate bowl, mash the avocado and mix all other ingredients into a sauce/dressing.
3. Pour the dressing over the salad ingredients, combine well and adjust flavors.
4. Fill a medium/large stock pot or saucepan 1/2 to 2/3 full, bring the water to a boil and lower to a simmer.
5. When water is simmering/boiling take 2 collards stacked on each other, and carefully place them in the water. Try to hold onto the stems and submerge the large paddle-like leaves. After 45-60 seconds of blanching (submerging the greens in the water), remove the greens and place on a large plate, cookie sheet or platter to cool. Repeat for all greens.
To make wraps (you're essentially making a burrito or egg roll-like wrap)
6. Lay out one of the collards with the stem pointing away from you. Place 1/2 cup of the chicken salad (or more, depending on the size of the collards). Add any optional filling ingredients. Wrap and roll like a burrito, folding in the edges. When you roll to the point where the stem and leaf meet, cut off the stem. The collard should be sticky enough to stay wrapped. Continue above process until all the chicken salad is used.
These can be eaten immediately or chilled and will keep for 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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