Chicken Veggie Wraps

Makes 4 Wraps

By Sarah Gilks

 

Ingredients

4 collard greens or large kale leaves

2 chicken breast, cooked and thinly sliced

½ cup purple cabbage, thinly sliced

1 carrot, cut into matchsticks

2 green onions cut into matchsticks

1 small cucumber, cut into matchsticks

1 pepper (any color), thinly sliced

1 avocado, peeled and sliced

Pea shoots

 

With a knife score the center rib of each collard green to make them easier to fold

Spread almond sauce onto the inside of each collard green

Layer vegetables and chicken on each collard green

Top with a slice or two of avocado and pea shoots

Roll leaves up like a wrap and insert a toothpick to secure ( I use twine)

These can also be made using a flax wrap or rice paper  in place of the collard green – nutritional info will change

Use leftover sauce as dip for the wraps

 

Almond Sauce

 

½ avocado, ripe and peeled

1 garlic clove, minced

1 tbsp. lemon juice

2 tbsp. almond butter

1 tbsp. hemp seeds

2 tsp. ginger, grated

1 tsp. tamari sauce

1/3 cup water

 

Place all ingredients in food processor and process until smooth, set aside.

 

Nutritional Analysis:

Calories: 304, Fat: 17.2g, Carbs: 0g, Protein: 26.4g, Fiber: 9.4g, Sugars: 4.8g, Vitamin A:109.9%,

Vitamin C:193.1%, Calcium:10.8%, Iron:9.5%