Curry Chicken Salad Collard Wraps

Dear Curry Chicken Salad Collard Wraps, I like you.  I like you a lot.

Curry Chicken Salad Collard Wraps

I was chatting with my friend, Kelsey the other day while trying to brainstorm a new healthy lunch for the week when she mentioned she had recently had the best Curry Chicken Salad at a place in Kansas City. I love curry and I love chicken salad, so I immediately knew that was happening, but how to serve it was still undecided.

I started exploring different ideas in my head…. do I want to serve it in pita bread, on a bed of greens, in a wrap, so many different possibilities, however, the minute I remembered Collard Green Wraps was a thing, done and done! Alex from The Defined Dish is not only such a babe, she makes amazing Collard Green Wraps that i’ve been eyeing for quite some time, so she was definitely my inspiration on this one.

I used my Instant Pot for the chicken and it was SO easy.  If you saw my insta story, you literally throw your chicken breasts in the instant pot with salt, pepper, and chicken broth, and select meat function/high pressure, and let it do it’s thing!  Once the steam has been release, open it up and transfer the chicken to your stand mixer (if you have one.) . If you don’t, simply shred the chicken on a cutting board using two forks.  If you do have a stand mixer, put the chicken in using the flat beater attachment and turn it on a low speed.  Voila! Easiest shredded chicken of all time, am I right?

Once the chicken is perfectly shredded, add all other ingredients and mix together.  I used agave nectar to sweeten it up a bit, however, honey will work as well. This can be stored in an airtight container in the fridge for 4-5 days.

If you are making into wraps, get out the collards, trim the stems off of the end, and use your paring knife to gently shave the thick middle stem.  Try to take off enough so that the stem feels flat, however this step isn’t absolutely necessary.  Rinse the greens really well to get rid of any grit or debris. Bring a large pot of salted water to a boil.  Drop each leaf into the boiling water and cook for about 30 seconds.  Transfer the blanched Collards into an ice bath and let sit for 5-10 minutes. Once they have cooled, dry each one off with a paper towel, and they are now ready to use!

Lay each collard down onto a flat surface with the trimmed stem facing up. Pile the Chicken Salad on the bottom center of the leaf, and roll up. I folded in the sides like a burrito and then sliced in half.  YUMMMMY.  This is the perfect low carb lunch, and is extra flavorful and delish.

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Curry Chicken Salad Collard Wraps

Curry Chicken Salad Collard Wraps
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 1x

Ingredients

  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 6 green onions, chopped
  • 1 c greek yogurt
  • 1 c golden raisins
  • 3/4 c cashews
  • 1 handful parsley or cilantro, chopped
  • 2 T agave nectar or honey
  • 2 tsp curry powder
  • salt and pepper to taste
  • 8 large Collard Greens
Scale

Instructions

  1. Season each chicken breast with salt, pepper, and garlic powder. Cook in your instant pot or in a non-stick skillet over medium high heat. When cooked through, either transfer to a cutting board or stand mixer to shred.
  2. If using your mixer, simply add the flat beater attachment and turn on. It will do all the hard work for you! If shredding by hand, use two forks to shred apart.
  3. Transfer shredded chicken to a large mixing bowl along with remaining ingredients.
  4. To prep the collard greens, trim the stems off of the end, and use your paring knife to gently shave the thick middle stem. Rinse the greens really well to get rid of any grit or debris.
  5. Bring a large pot of salted water to a boil. Drop each leaf into the boiling water and cook for about 30 seconds.
  6. Transfer the blanched Collards into an ice bath and let sit for 5-10 minutes. Once they have cooled, dry each one off with a paper towel, and they are now ready to use!
  7. Lay each collard down onto a flat surface with the trimmed stem facing up. Pile the Chicken Salad on the bottom center of the leaf, and roll up. Fold in the sides like a burrito and slice in half.
  8. Enjoy!!!
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