Collard Wraps with Chicken Salad (Whole30, Low Carb)

Collard wraps seem to be one of those things that everybody has their own way of making. Like scrambled eggs or zoodles, we each have our own special method that we feel is the best way to prepare them. Some people like them raw, some blanched, some slice off the ends and some leave them whole… but however you choose to make them, I think there’s just something really enjoyable about being able to make a “sandwich” while on Whole30. Eating with your hand is part of the fun of lunchtime, don’t you think?

These easy collard wraps can be filled with whatever you’ve got in your fridge and they pack easily for lunches out, so these go into our regular weekly rotation quite a bit. In total, they only take about 3 minutes to prepare, then they store great in the fridge for about 4 days.

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Collard Wraps & Easy Chicken Salad

Whole30, Paleo, Gluten Free, Low Carb

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients

Collard Wraps

  • 4 large collard leave

Easy Chicken Salad

  • 3-4 cups diced chicken, cooked and cooled
  • 1 stalk celery diced
  • 1 carrot diced or shredded
  • 1/4 cup red cabbage
  • 2 tbsp red onion
  • 1/4 cup walnuts chopped
  • 1/4 cup red grapes sliced
  • 1/4-1/2 cup mayo
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

Make the Collard Green Wraps

  1. Bring a large pot of salted water to a simmer. 

  2. Lay each collard leaf flat on a cutting board, and cut away the long ends. With the leaf face-down, run the knife along the rounded side of the spine from the middle of the leaf to the end so that the spine is flat.

  3. Put 2-3 leaves in the water at a time and stir, blanching for around one minute. Remove the leaves and submerge into an ice bath, then pat dry with a paper towel. 

  4. You can store these in the fridge in a container for about 4 days. Lay the wrap flat and fill with whatever you like – chicken salad (see below), tuna, veggies, eggs, anything!

Make the Chicken Salad

  1. Dice all the vegetables and mix together with the chicken, mayo and seasonings. I prefer a little less mayo, but my husband liked more. Start with less and add more until you get it the way you like it. 

Recipe Notes

(Just leave the carrot out if you’re following a lower carb diet plan.)

Looking for more meal prep recipes? Check out my Whole30 Curry Chicken Salad recipe!