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.


  • 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

  1. Prep all the veggies, chicken, fruit and divide them equally between 4 large collard leaves.
  2. 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.
  3. Hold in place with toothpicks and cut in half on a bit of an angle.

Creamy Avocado Yogurt Dressing

  1. In a bowl combine all ingredients and mix until blended.
  2. Use as a dip, or condiment for grilled meats or vegetables.