These Chicken Salad Collard Wraps are an easy and fun way to enjoy a protein-packed lunch.
When grain-based wraps are out of the picture, collard greens are the perfect way to wrap up chicken (or tuna) salad for an easy paleo lunch idea. But the chicken salad is the real star in these Chicken Salad Collard Wraps—it’s delicious freshly made and even better a day or two later!
This recipe also contains two of our Balanced Bites Spice Blends - SUPER GARLIC and RANCH - which you can shop here!
- 1 cup finely chopped celery
- 1/2 cup finely chopped red onions
- 1/2 cup mayonnaise
- 1 tbsp SUPER GARLIC Spice Blend or RANCH Spice Blend
- 2 lbs cooked chicken breast shredded or finely chopped
- Sea salt and ground black pepper
- 8 to 16 large leaves collard greens
- 2 cups microgreens or 1 cup broccoli sprouts, radish sprouts, or other sprouts
In a medium-sized mixing bowl, combine the celery, red onions, mayo, and spice blend. Add the shredded chicken and mix to combine. Taste to check the seasoning and add salt and pepper if desired.
Lay the collard greens flat on a cutting board and remove the stems. Cut away the thick stem most of the way through the leaf, but stop before the top, so the leaf stays connected (you don't want to cut the leaf in half).
After cutting away the stem, there will be a small gap between the sides of the leaf. Overlap these sides so there is no space between them. On each leaf, lay 1/2 cup of the chicken salad mixture and 1/4 cup of the microgreens. If you have smaller leaves or you don't think 1 leaf will be sturdy enough, you can use 2 leaves layered one on top of the other.
Wrap each collard leaf like a burrito, folding the bottom up first, then the sides, then continuing to roll until all the contents are tucked inside. Eat whole or slice in half before serving.
Mash a ripe avocado to use in place of the mayonnaise.
To make the easiest chicken ever, butterfly boneless chicken breasts by laying them flat on a cutting board and slicing them in half horizontally, so the pieces are thinner. Place the chicken on a rimmed baking sheet and season lightly on both sides with salt, pepper, and garlic powder. Bake in a preheated 350°F oven for 15 minutes.
To make this Chicken Salad Collard Wraps recipe even easier, you can use a cooked rotisserie-style chicken from your local grocery store. Look for a chicken without additives or preservatives aside from salt, pepper, and other herbs or seasonings.