Turmeric Chicken Salad Collard Wraps
Sundays are for meal prep, am I right? What better for lunches than a Turmeric Chicken Salad Collard Wrap?! It sounds UBER fancy, however these were surprisingly EASY to prepare (like most things I do food-wise, honestly.) I’ve been seeing these wraps for years, and always wanted to try them, but I was kind of intimidated to be honest – but you don’t have to be! I can assure you, it was easy as 1,2,3 AND freaking delish.
I decided to fill my wraps with a Turmeric Chicken Egg Salad concoction and it turned out absolutely delectable. Why the Turmeric? Well, have you HEARD about any of the benefits of turmeric?
Turn Up for Turmeric!!
But really, it’s all the rage RN, and for good reason. Just a few of the benefits include being a natural anti-inflammatory (buh-bye bloat), dramatically increases the antioxidant capacity of the body, helps boost your immune system & more! Check out this article from MindBodyGreen to learn more about turmeric and how do work it into other areas of your diet. If you’re into these Turmeric Chicken Salad Collard Wraps, keep on reading to get the deets!
Here’s What You’ll Need…
A majority of this recipe is produce based, because you should be eating whole foods, not processed! Check out my pantry haul post on my rant about where you should spend 75% of your time at the grocery store and a further rant on that topic. 😉 For items that aren’t produce based, I prefer to use Organicville Stone Ground Mustard, Wild Planet Organic Canned Chicken Breast, Chobani Non-Fat Greek Yogurt and then the Whole Foods brand of Dill Relish & Turmeric.
Before We Get Started..
To be totally honest, I had to google ‘How To Make Collard Green Wraps’ before I started this post! And good thing I did, because I would’ve had no idea that you had to cut the stems off of the greens, then slice the stems so that they’re not so thick, then blanch them! It sounds like a lot of work, but it was relatively VERY easy. I found this blog post from Alex over at The Define Dish super helpful – check it out!
Turmeric Chicken Salad Collard Wraps
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Ingredients
- 1 Head Collard Greens, Blanched
- 2 Cans Chicken Breast, 10 oz. Total
- 4 Eggs, Hard Boiled
- 1/4 Red Onion, Chopped
- 1/2 Cup Shredded Carrots
- 1 Red Pepper, Diced
- 1 Lemon, Juiced
- 1/2 Cup Non-Fat Greek Yogurt
- 1/4 Cup Dill Relish
- 1/4 Cup Stone Ground Mustard
- 1 Tsp Turmeric
- 1 Packet Truvia
- Salt & Pepper, To Taste
Instructions
Now, It’s Turmeric Time..
- Alright, first up, make sure that your eggs are hard boiled and your veggies are all diced.
- Combine the chicken (after draining), hard boiled eggs, lemon juice, non-fat greek yogurt, turmeric, truvia, salt, pepper, red onion, red pepper and carrots together in a large bowl.
- Mix the chicken egg salad well until it’s all blended nicely. You have to break up the chicken a bit too. Pop this in the fridge while you prepare your collard wraps to let the flavors set together.
- Next, wash and rinse each of your collard greens.
- Following, cut the stem off of the green (just the end that hangs off.)
- After cutting the stem, you’re going to splice the stem to make it thinner so that the wraps will be easier to fold.
- Next, get a skillet and fill with about a 1/4 inch of water and place over high heat.
- Once the water boils, simultaneously place each collard green in the water for about 5 seconds on each side.
- Let them dry & cool.
- Once wraps are cooled, spoon your mixture evenly throughout each wrap.
- Fold each wrap like a burrito, I folded the bottom up, then top down, then side over, and over again!
- Slice in half, serve & enjoy!!
