Lemon Chicken Wrapped in Collard Greens
- 2 chicken breasts cut into strips or chunks
- 2 lemons, juiced
- 4 tbsps olive oil, divided
- 4 sprigs thyme, leaves removed
- 8 large collard green leaves
- 2 carrots, cut into strips
- 1 bunch rapini, mustard greens, Chinese broccoli, or dandelion greens
- Optional: Cucumbers, tomato, bell peppers
- 3/4 cup Greek yogurt
- 1/2 cup Feta cheese, crumbled
- 1/2 tsp garlic powder
- salt and pepper, to taste
Combine lemon juice, 2 tbsp olive oil, thyme and pepper in a medium sized bowl. Add chicken and set aside to marinate for about 30 minutes.
During this time, prep the fillings. Rinse the collard greens, carrots, rapini and any other vegetables you plan to include in the wrap. For the collard green leaves, cut out the tough stems about halfway up the leaf. Prep the rest of the ingredients to your liking. Pro tip: cutting the items into strips helps make the ingredients easier to wrap. It is also a good idea to arrange the ingredients on a plate for easy access when it comes time to make the wraps.
Place a row of chicken strips just above the middle of the leaf, above the area where the stem was removed. Add strips of carrots, rapini and any other veggies that you are including in your wrap. Try to not over stuff the wrap.
Drizzle the wrap with sauce, and now it’s time to roll.
Select a side of the collard green leaf to be the “bottom” of the roll. It will either be the left or right side. Fold in that end of the leaf long ways, about 1/5th of the leaf length.
Next, fold up the bottom quarter of the leaf that is nearest to the chosen end. This is a great time to make sure the ingredients are tight, so tuck them in snug. Fold in the bottom portion of the leaf underneath the ingredients.