Collard Green Chicken Salad Wraps

Prep: 15 mins

Cook: 0 mins

Difficulty: Intermediate

Servings: 4 Servings

I have always loved collard greens, but usually in a stewed, completely cooked-down form, with lots of broth flavored with smoky meat. But eating the greens raw never occurred to me until recently, when they were suggested as a sandwich bread substitute. Turns out they’re a great, light alternative when you’re looking for something other than bread.

Ingredients

1/2 cup plain whole-milk Greek yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
2 scallions, thinly sliced
1/4 teaspoon salt, plus more for seasoning
Freshly ground black pepper
4 cups (about 1 pound) shredded or chopped cooked chicken
1/4 cup raisins, regular or golden
1/2 bunch collard greens, tough center stems removed

Instructions

Mix the yogurt, mayonnaise, curry powder, scallions, 1/4 teaspoon salt, and pepper in a medium bowl. Add the chicken and raisins and stir to combine. Taste and add more salt, pepper, or curry powder as needed.
Place the collard green leaves shiny-side down on a work surface. Divide the chicken salad among the leaves, placing the chicken salad across the top. Roll each leaf up like a burrito: Fold the bottom up over the filling, fold the sides in, and then roll tightly from the bottom up. Cut each wrap in half if desired (or if the leaf naturally splits where the stem is).