2lbscooked chicken breastshredded or finely chopped
Sea salt and ground black pepper
8 to 16large leaves collard greens
2cupsmicrogreens 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.