Sweet Potato and Chicken Meal Prep Wraps

Friends, do I have a recipe for you!!
Who ever thought collard greens instead of tortillas could be so amazing??

But I can't claim that I came up with it, sadly...

This recipe came from a cooking video (one of many) which just all happens to be on the same streaming service where I get my workouts. It's so nice to have resources so readily available when you are trying to lead a healthier lifestyle!!

Here is the recipe~ and I hope you'll try it in this week's meal prep!

** Recipe credit = Fixate on Beachbody on Demand

Sweet Potato and Chicken Meal Prep Wraps

-1/4 cup extra-virgin olive oil

-3 tbsp white wine vinegar

-1 tsp raw honey

-1/4 cup fresh basil leaves

-1/2 tsp + 1 dash sea salt (divided use)

-8 large collard green leaves

-2 cups mashed cooked sweet potato (approx. 2 small)

-1 tbsp + 1 tsp melted ghee (organic grass-fed, if possible)

-3 cups chopped cooked chicken breast, boneless, skinless

-1 cup chopped bell peppers (approx. 1 1/2 medium)

-1/2 cup chopped tomato (approx. 1 medium)

-1/2 cup sliced green onions

Special equipment:

Plastic wrap

Directions:

1. Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender; cover. Blend until smooth. Set aside.


2. Remove stem from each collard green leaf where it touches base of leaf. Pare down remaining stem with a vegetable peeler until it is flush with rest of leaf. Set aside.


3. Combine sweet potatoes, ghee, remaining 1/2 tsp salt and remaining 1/2 tsp pepper in a large bowl; mix well.


4. Add chicken, bell peppers, tomato, and green onions; mix well.


5. Lay out prepared collard leaves, dark green side down. Evenly top with (approx 3/4 cup) sweet potato mixture. You may add 1 tbsp of dressing to each leaf, or reserve it to dip in later.


6. Roll up eat leaf like a burrito, then wrap it tightly in plastic wrap.


7. When ready to serve, slice each wrap in half while still in plastic wrap; peel back plastic and enjoy!

Recipe notes:

- To prepare sweet potatoes, pierce whole sweet potatoes multiple times with a fork and bake at 425 F for 40 minutes, or until soft to the center

- Leftover wraps will keep in refrigerator, wrapped in plastic, for up to 5 days.