Collard greens are giving tortillas a break today: steaming the leaves makes collards pliable enough to roll into wraps. Layer with tangy chicken coated in jerk seasoning, coconut black beans, avocado and a creamy lime slaw. Fold the sides and roll up like a burrito for these Jamaican-inspired wraps!
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings (2 wraps per person) |
Ingredients
- 8 large collard green leaves (about 10 ounces)
- Kosher salt
- 1/4 cup unsweetened coconut flakes
- 8 chicken tenders (about 1 pound)
- 2 tablespoons jerk seasoning
- 1/3 cup nonfat Greek yogurt
- One 14.5-ounce can black beans, drained and rinsed
- 2 cups shredded red cabbage (from 1/2 small head)
- 2 tablespoons lime juice
- 1 small avocado, sliced
- 1 small red bell pepper, cut into thin strips
Instructions
- Remove the stems up to the leafy part of the collards. Lay each collard leaf underside up on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave off the top for even thickness (this makes it easier to roll up the leaves).
- Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time in a circle, overlapping, in the bottom of the skillet and sprinkle lightly with salt. Repeat with the remaining leaves. Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Use tongs to transfer the leaves to a baking sheet to cool completely.
- Meanwhile, arrange a rack in the top of the oven and preheat the broiler. Scatter the coconut on a baking sheet and broil until toasted, 15 to 30 seconds. Transfer to a medium bowl. Coat the chicken in 1 tablespoon of the jerk seasoning and 1 tablespoon of the yogurt. Arrange the chicken tenders on the baking sheet and broil until lightly browned and cooked through, about 4 minutes per side.
- Add the beans to the bowl with the coconut and use a fork to mash lightly. Combine the cabbage, lime juice and remaining 1/4 cup yogurt and 1 tablespoon jerk seasoning in a separate bowl.
- Lay a collard leaf underside up on a work surface. Lay a piece of chicken across the middle. Top the chicken with a couple slices of avocado and strips of pepper. Pile an eighth of the coconut black beans next to the chicken. Pile an eighth of the cabbage mixture next to the beans. Fold in the sides of the collard leaf and roll up like a burrito. Repeat with the remaining leaves and filling ingredients.
Nutrition Facts
| Calories | 490 |
| Total Fat | 28 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 45 milligrams |
| Sodium | 1140 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 12 grams |
| Protein | 25 grams |
| Sugar | 3 grams |
Reviews
Delicious recipe! But yo, either I’m the slowest cook on the planet of 40 minutes is not the correct suggested time. Two of us worked on this and it definitely took about an hour. Just prepping the collard greens took a significant amount of time.
Amazing to eat with the family!
This was really tasty with a few changes. I added some salt, garlic powder and onion powder to the cabbage and mixed it with the yogurt. I used frozen grilled sliced chicken instead of making my own. I also used sprouted black beans and cooked them with the jerk seasoning. Very tasty.