I spent the last few days in Santa Fe, so naturally I loaded up (ok, overloaded up) on all of the red and green-chile covered cheesy goodness at every meal. Literally every meal. Let’s just say when it was time to come home, I wasn’t feeling on top of my nutrition game. Oh well. When in Rome, right?
On the drive back, I was very much looking forward to getting back on the healthy food, veggie-filled meal train. I was actually daydreaming about all of the salads, kale, and veggies I was going to buy when I got home.
Apparently I was still feeling the Mexican food vibe, though, because one of the first things that sprang to my mind was a Mexican chicken collard wrap. I knew I needed to do better in the healthy food department, but I was still hanging onto Mexican food dreams. So I compromised with myself and put all of the good Mexican food stuff and rolled it up into some healthy collard green leaves. Not only was this wrap amazing and satisfying, I was kinda proud of myself for getting back on track.
Large collard green leaves, washed and dried and bottom stem removed
Shredded chicken (rotisserie chicken works great)
Tomatoes, finely chopped
Red bell peppers, chopped
Fresh cilantro, chopped
Shredded cheddar cheese
Hot sauce or salsa
Salt and pepper
Boil a large pot of water. Carefully drop in the collard green leaves into the hot water and blanch for 1 minute until the leaves are pliable. Drain immediately and dry the leaves. They are ready to be wrapped!
To assemble, spread out the collard greens on a flat surface. Top with chicken, cheese, tomatoes, red peppers, cilantro, avocados, jalapenos, sour cream, and hot sauce. Season with salt and pepper. Fold the ends in and roll from front to back (like they do at burrito joints). Cut in half, if you wish, and enjoy!