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Author Notes: The perfect wrap for a picnic. Lay a blanched collard green over a tortilla and fill with chicken salad spiked with curry. For a gluten free version, skip the tortilla and use just the greens. —Early Morning Farm
cups diced, cooked chicken
tablespoons hot, madras curry powder
cup chopped raw cashews
tablespoon lemon juice
teaspoon dijon mustard
pinch of salt
large, whole-grain tortillas
collard green leaves
- Combine chicken, curry powder, mayonnaise, lemon juice, dijon mustard, and a pinch of salt in a bowl. Mix to combine, then fold in the raisins and cashews. Taste and adjust seasoning if necessary.
- Prep collard greens. Rinse leaves, pat dry. Chop off the stem at the base of the leaf, then use a sharp knife to shave down the stem. Bring a large pot of salted water to a boil, add the leaves, cook for a minute, then use tongs to pull the leaves from the boiling water. Immediately rinse with cold water, then pat each leaf dry as you assemble the wraps.
- Assemble the wraps. Lay a tortilla flat on a clean kitchen counter, spread 2 dry collard leaves over the wrap, then place about 1/2 cup chicken salad near the bottom of the leaf. Fold the bottom of the wrap up and the sides in, then roll like a burrito. Place seam side down on a platter. Cut each wrap diagonally and arrange on a platter to serve.