Asian Chicken Collard Wraps - Whole30
4 chicken breasts
4 large collard leaves
½ cup matchstick carrots
½ tsp sesame seeds
2 green onions, sliced
¼ cup almond butter
2 Tbsp coconut aminos
2 Tbsp rice wine vinegar (or substitute apple cider vinegar)
1 small date, finely minced
⅛ tsp. garlic powder
Season the chicken breasts lightly with salt and pepper. Grill over medium heat for 6-7 minutes per side, depending on thickness, until cooked through. Set aside and allow to cool, then slice into bite sized pieces.
Meanwhile, trim the long stems off each collard leaf. Turn the leaves face down, and slice the rounded edge of the stem off so they lay flat. Serve as blanched collard wraps or raw, whichever you prefer.
Fill each leaf with sliced grilled chicken, carrots, about 2 tablespoons of the almond sauce, and a sprinkle of sesame seeds and green onions. Roll like a burrito and enjoy!
Check out more delicious meals like this one at www.cookathomemom.com! Thanks for the recipe, Laura :)