Chicken collard wraps

    Photo by congerdesign CC0 on Pixabay

    This delightful lunch option delivers a wonderful array of appetizing, textural contrasts and plenty of hunger-quelling dietary fiber.

    You can prepare it at night so that you will enjoy your morning dish.



    1. Cut off the firm and white stalks of the collards.
    2. Using a sharp knife, you should fillet off the thickest parts of the remaining stalks that run down the backside of the leaves.
    3. Put two collard leaves to head to foot (stalks at the opposite ends) and partially overlap the leaves.
    4. Spread a quarter of the hummus down the center and top it with a quarter of each of the chicken, carrot, roasted red pepper, and microgreens.
    5. Tightly roll the leaves from the bottom, tucking in the sides as you go.
    6. You need to cut them in half on a bias to serve. If you need, then insert toothpicks to keep the rolls intact.
    7. You should repeat it with the remaining ingredients.


    • Energy: 266 kcal / 1112 kJ
    • Fat: 12 g
    • Protein: 24 g
    • Carbs: 16 g


    • For: 4 Servings


    • Preparation: 15 min
    • Ready in: 15 min


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