This is the 2nd time I've made a collard green wrap recipe in the past 2 weeks... so, I guess they must be pretty good ;)
This time I wanted a try a new take on a classic: chicken salad.
But with much healthier ingredients... ditch the bread, make your own mayo (it's easier than you think) and add super fresh ingredients. Plus it is quick, easy and cheap :)
Lunchtime has been very happy so far this week!
Check out the recipe below and I hope you add it to your meal prep this weekend!
*** I can't take credit for this recipe; it is from Fixate, a cooking show that is streaming on Beachbody on Demand. If you are interested in getting these recipes, as well as accountability in leading a healthier lifestyle, just send me a comment below ;)
Here's the recipe!
INGREDIENTS
~20 oz. canned chicken or 1 lb. cooked chicken breast (a Rotisserie chicken would work well here!)
~2 Tbsp. + 2 tsp. FIXATE Mayonnaise
(see separate recipe below for FIXATE Mayonnaise)
~1⁄4 cup chopped celery (approx. 1 small stalk)
~1⁄4 cup chopped red onion (approx. 1⁄3 medium onion)
~1⁄4 cup sliced green onions (approx. 1 large green onion)
~2 Tbsp chopped fresh dill
~1 Tbsp fresh lemon juice
~1 Tbsp Dijon mustard
~1⁄4 cup reduced-fat (2%) plain Greek yogurt
~1 tsp. finely grated lemon peel (lemon zest) (peel of
1 medium lemon)
1⁄4 tsp.sea salt (or Himalayan salt)
1⁄2 tsp ground black pepper
~2 Tbsp. + 2 tsp. FIXATE Mayonnaise
(see separate recipe below for FIXATE Mayonnaise)
~1⁄4 cup chopped celery (approx. 1 small stalk)
~1⁄4 cup chopped red onion (approx. 1⁄3 medium onion)
~1⁄4 cup sliced green onions (approx. 1 large green onion)
~2 Tbsp chopped fresh dill
~1 Tbsp fresh lemon juice
~1 Tbsp Dijon mustard
~1⁄4 cup reduced-fat (2%) plain Greek yogurt
~1 tsp. finely grated lemon peel (lemon zest) (peel of
1 medium lemon)
1⁄4 tsp.sea salt (or Himalayan salt)
1⁄2 tsp ground black pepper
4 large collard green leaves
INSTRUCTIONS
1. Combine chicken, mayonnaise, celery, red onion, green onions, dill, lemon juice, mustard, yogurt, lemon peel, salt, and pepper in a medium bowl; mix well.
2. With a sharp knife, cut off bottom 2 to 3 inches of stem-end of each collard green leaf. Shave each stem down, reducing it until it is flush with the rest of the leaf.
3. Place 1⁄2 cup chicken mixture in center of each leaf. Fold ends over to form a closure at the top and bottom of the wrap, then starting at the stem end, roll the entire leaf up like a burrito.
RECIPE NOTES:
• Collard green leaves will stay fresh refrigerated in a resealable bag for up to two weeks.
• Collard green leaves don’t get soggy, so you can meal prep these wraps in advance and store them in the fridge ready to go!
VARIATION:
This recipe works great with tuna salad too, just substitute 4- 5oz cans of tuna for chicken. :)
2. With a sharp knife, cut off bottom 2 to 3 inches of stem-end of each collard green leaf. Shave each stem down, reducing it until it is flush with the rest of the leaf.
3. Place 1⁄2 cup chicken mixture in center of each leaf. Fold ends over to form a closure at the top and bottom of the wrap, then starting at the stem end, roll the entire leaf up like a burrito.
RECIPE NOTES:
• Collard green leaves will stay fresh refrigerated in a resealable bag for up to two weeks.
• Collard green leaves don’t get soggy, so you can meal prep these wraps in advance and store them in the fridge ready to go!
VARIATION:
This recipe works great with tuna salad too, just substitute 4- 5oz cans of tuna for chicken. :)
~2 Tbsp. cold water
~1 Tbsp. apple cider vinegar
~1⁄2 tsp. Sea salt (or Himalayan salt) ground black pepper coconut sugar
~1⁄4 tsp.ground black pepper
~1 tsp. coconut sugar
~1⁄4 tsp. onion powder
~2 large egg yolks, pasteurized*
~3⁄4 cup light olive oil
~1 Tbsp. apple cider vinegar
~1⁄2 tsp. Sea salt (or Himalayan salt) ground black pepper coconut sugar
~1⁄4 tsp.ground black pepper
~1 tsp. coconut sugar
~1⁄4 tsp. onion powder
~2 large egg yolks, pasteurized*
~3⁄4 cup light olive oil
- Place water, vinegar, salt, pepper, sugar, onion powder, and egg yolks in blender; cover. Blend for a few pulses to combine.
- Slowly add oil in a thin, continuous stream with blender running, until blended and mayonnaise has emulsified into a thick sauce. (If you add oil too quickly the emulsion will break, so be patient and go slowly.) Enjoy!RECIPE NOTE:Keeps 4 days in an airtight container in the refrigerator.VARIATIONS:• Add a clove of fresh garlic to make aioli.• For extra flavor, add fresh herbs like basil or lemon juice for a citrusy kick. Most herbs, spices, and acids are free foods so have fun with them!
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