Caesar Chicken Collard Wraps
If you enjoy fresh, portable lunches that are both healthy and satisfying, these Caesar Chicken Collard Wraps are a perfect option. Collard green leaves make an excellent wrap because they are sturdy, flexible when prepared properly, and hold fillings very well without getting soggy. This recipe takes a classic Caesar-flavored chicken filling and pairs it with crisp shredded cabbage, ripe avocado, and tender collard leaves for a bright, satisfying meal you can eat at home or take on the go.
This version uses shredded rotisserie chicken tossed in a creamy Caesar-style dressing and layered with avocado and red cabbage for crunch. The wraps come together in minutes, are easy to prepare ahead of time, and travel well for grab-and-go lunches. If you like bold flavors and simple assembly, these wraps will become a regular in your meal rotation.
Serves: 2
Total time: 15 minutes
Published: 2018-04-25
These wraps are an easy way to transform leftover chicken into a flavorful meal. Use prepared collard leaves that have been softened or steamed until flexible, then cool them before assembling. The dressing binds the chicken and adds classic Caesar tang, while the cabbage adds texture and the avocado offers creaminess. The simple assembly makes this recipe ideal for busy weekdays, meal prep, or picnic lunches.
Ingredients
- 2 cups shredded rotisserie chicken meat
- 4 prepared collard green leaves (softened and made flexible for wrapping)
- 1/4 cup Caesar dressing (use your preferred Caesar-style dressing)
- Thinly sliced red cabbage, to taste
- Sliced avocado, to taste
Instructions
- Prepare the collard greens so the leaves are pliable and easy to roll. Trim the thick center stem if needed, and soften the leaves by blanching briefly or steaming until flexible; cool them before assembling.
- Lay two prepared collard leaves side by side with about a 1-inch overlap. Placing two overlapping leaves helps create a sturdy base for the filling.
- Arrange sliced avocado along the side of the leaves where you will start the roll. The avocado adds creaminess and helps stabilize the filling.
- In a bowl, combine the shredded chicken and the Caesar dressing. Toss gently until the chicken is evenly coated and flavorful. Taste and adjust seasoning if necessary—more dressing for creaminess, or a sprinkle of pepper for bite.
- Place about 1/3 cup of the dressed chicken over the avocado on the collard leaves. Add a generous handful of shredded red cabbage on top of the chicken for crunch and color.
- Begin to roll the collard leaves up tightly, folding the ends in as you go, similar to rolling a burrito. Work carefully so the filling stays enclosed. Leave the seam-side down to keep the wrap closed.
- Using a sharp knife, cut the finished wrap in half for easier handling. Serve immediately, or wrap tightly and refrigerate for a grab-and-go meal later.
Helpful Tips
• To prepare collard greens that are easy to roll, remove or thin the center rib and briefly blanch or steam the leaves until they are just tender. Cool them on a towel so they don’t retain excess moisture.
• Use a good-quality rotisserie chicken for quick assembly, or shred leftovers from a roasted chicken. The dressing binds the pieces and adds flavor, so shredding the chicken into bite-sized pieces works best.
• These wraps keep well in the refrigerator for a day or two when tightly wrapped. For best texture, store cabbage and avocado separately and assemble just before eating if you want maximum freshness.
Author: Alex Snodgrass
Source: The Defined Dish (original recipe source)