Flavorful, portable, and greatly satisfying, these collard green wraps enclose a creamy curried chicken salad. Inside, we combine punchy spices, fresh herbs, a hint of sweetness from the golden raisins, and a tangy slaw for the perfect lunch or on-the-go meal. For easy eating and pliability, this recipe calls for trimming the midrib and blanching the collards to soften the fibrous leaf for a pleasant eating experience while keeping the filling intact. Swap the chicken with tofu, mushrooms, or chickpeas for a vegetarian alternative.
INGREDIENTS
- 4 medium to large collard green leaves
- 1 tablespoon apple cider vinegar
- 1 tablespoon kosher salt
- 2 cups cooked chicken breast, chopped
Curried Yogurt Dressing
- 1 cup plain low-fat yogurt (Greek or regular)
- 1 tsp fresh garlic, grated
- ½ tsp fresh ginger, grated
- 2 tsp curry powder
- 1 tbsp cilantro, chopped
- 1 green onion, thinly sliced
- 1 celery stalk, finely diced
- ½ cup golden raisins
- Juice of 1 small lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Slaw
- 1 medium carrot, shredded
- 1 cup green cabbage, shredded
- ¼ cup red onion, thinly sliced
- Juice of 1 small lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS
Prepare the collard greens.
Prepare a medium pot of boiling water and a bowl of ice-cold water set nearby. Season the ice water with a tablespoon of salt and apple cider vinegar. This will help tone down their natural bitterness.
As the water comes up to temperature, lay a collard leaf flat with the protruding side of the midrib facing upward. Using a paring knife, carefully shave the thick midrib, moving down toward the stem until the midrib is flat. Try not to tear the leaf in this process and repeat with remaining leaves. Add the collards to the boiling water and blanch for 45 seconds. They should turn bright green and a bit wilted. Gently transfer the leaves to the bowl of cold water for about 15 minutes to halt the cooking process.
Prepare the slaw. While waiting, add all of the slaw ingredients into a bowl for a quick pickle, and to soften the rawness of the vegetables. Set aside.
Prepare the curried yogurt dressing In another bowl, stir to combine the yogurt, lemon juice, ginger, garlic, curry powder, and salt. Add in the cilantro, green onion, celery, raisins, and chopped chicken. Stir until everything is coated in the yogurt, adjust seasoning to taste, and set aside.
Assemble your wraps Once the collards have cooled, lay them flat on a clean kitchen towel and pat dry*. To begin filling, the side of the stem that was trimmed should be facing up. Larger leaves will be easier to fill and roll however, if you’re stuck with smaller leaves, you can overlap them for more surface area.
Pile your curried yogurt chicken at the bottom center of the leaf followed by the vegetable slaw, gently squeezing excess juice to prevent the wrap from becoming too wet. Like a burrito, fold the sides of the leaf toward the center then raise the bottom up and over the filling, rolling snugly to the top, though not too tight otherwise the leaf may split. Repeat with the remaining collards.
Serve immediately or up to 24 hours in advance. Simply store your wrap in parchment paper and place in an airtight container until ready to eat.*
*At this point, the collards can be stored in the fridge with parchment paper between each one and sealed in an airtight container, lying flat.