Get those greens. Swap carbs for collard leaves, and fill them with a punchy chicken salad, drenched in savory peanut sauce. Top it with buttery avocado and wrap and roll.
What You Get
Toasted, chopped almonds
What You’ll Need
Makes 3 servings
20 minutes active
20 minutes total
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Trim the stems from the collards, and if the vein is thick, shave it down to make it a little thinner and more flexible. Add the collards to the boiling water and blanch until bright green and slightly tender, 30 seconds. Transfer to the ice water to stop cooking. When the leaves are cool, lay flat and pat dry with paper towels.
Thinly slice the cabbage (you should have about 2 cups). Peel, pit, and slice the avocado. In a large bowl, toss the shredded chicken, cabbage, 2 cups of the shredded carrots, and the almonds with ¼ cup of the peanut sauce. Season with salt to taste, if necessary.
To build the wraps, lay the collard leaves on plates (if your leaves are on the smaller side, you can overlap two). Pile with the chicken mixture, and top with a few avocado slices. Tuck in the ends and roll up the wraps snugly. Serve with the extra peanut sauce on the side for dipping.