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Close up of a hand holding the collard wrap with chicken salad inside.

Collard Wraps & Easy Chicken Salad

Whole30, Paleo, Gluten Free, Low Carb

Course Lunch, Main Course
Cuisine American
Keyword meal prep, Whole30 Lunch
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 190 kcal

Ingredients

Collard Wraps

  • 4 large collard leaves

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

If you're following a low carb diet, leave the carrot out.

Store in an air-tight container in the fridge for 4 days.

Nutrition Facts
Collard Wraps & Easy Chicken Salad
Amount Per Serving
Calories 190 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 33mg11%
Sodium 446mg19%
Potassium 237mg7%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 9g18%
Vitamin A 3213IU64%
Vitamin C 9mg11%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.