Whole30, Paleo, Gluten Free, Low Carb
Bring a large pot of salted water to a simmer.
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.
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.
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!
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.
If you're following a low carb diet, leave the carrot out.
Store in an air-tight container in the fridge for 4 days.