Collard Green Wraps with Chicken and Avocado

• 4 large leaves collard greens
• 1.5 cups, shredded cooked chicken (leftover roast or poached chicken breast, cooked through to 165°F (74°C))
• 1 ripe avocado
• 1, juiced lime
• 1/4 tsp ground cumin
• 1/4 tsp sea salt
• 1, cut into matchsticks carrot
• 1/2, cut into matchsticks cucumber
• 1/2, thinly sliced red bell pepper
• 1/4 cup, leaves fresh cilantro

Instructions

1. Bring a wide pot or deep skillet of water to a boil and set a bowl of ice water beside it.
2. Wash the collard leaves and shave the thick stem on the back of each one down with a paring knife until it is flush with the leaf.
3. Blanch each leaf in the boiling water for 30 to 45 seconds, until bright green and pliable, then move it to the ice water.
4. Pat the leaves very dry with a clean towel.
5. Mash the avocado with the lime juice, cumin, and salt until spreadable.
6. Lay a leaf shiny side down with the stem end toward you, spread a quarter of the avocado across the lower third, and top with the chicken, carrot, cucumber, pepper, and cilantro.
7. Fold the stem end up over the filling, fold in both sides, and roll up tightly like a burrito.
8. Cut each wrap in half on the diagonal and serve, or wrap snugly in parchment for lunch.

Tips

• Blanched leaves keep 2 days in the fridge between paper towels, so you can prep them ahead. Assemble the wraps within a few hours of eating, as the avocado browns.
• Choose big, unblemished leaves with flexible stems; small or torn ones are hard to roll. Overlap two leaves if one tears.
• For a plant-based version, swap the chicken for white beans or baked tofu. Egg salad also works well.
• Collards are very high in vitamin K, so if you take warfarin or another blood thinner, ask your clinician before making them a regular habit.

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