Citrus Chicken Collard Wraps with Creamy Avocado Dip
I urge you to run out your front door right now, head to the nearest store and buy the biggest collards you can find.
Wraps
- 2 chicken breasts (grilled and cut into strips (4 oz each))
- 6 large strawberries (thinly sliced)
- 1 ataulfo mango (peeled and cut into thin strips)
- ½ english cucumber (peel on, thinly sliced)
- 24 mint leaves
- 4 large collard leaves (stems removed)
Creamy Avocado Yogurt Dressing
- 1 ripe Haas avocado (pitted and mashed)
- 1 cup Non Fat Greek Plain yogurt
- 1 Tbsp. lime or lemon juice
- 2 Tbsp. minced cilantro
- ½ tsp. ground cumin
- Salt and hot pepper sauce to taste
For the wraps
- Prep all the veggies, chicken, fruit and divide them equally between 4 large collard leaves.
- Fold the bottom edge over the filling, followed by both sides, then roll as tightly as you can (be gentle still, it is a lettuce leaf, after all!) until you get to the end of the leaf.
- Hold in place with toothpicks and cut in half on a bit of an angle.
Creamy Avocado Yogurt Dressing
- In a bowl combine all ingredients and mix until blended.
- Use as a dip, or condiment for grilled meats or vegetables.
Adapted from The Healthy Foodie