Ingredients
1 large fresh collard green leaf (stem trimmed flat)
3.5 oz cooked chicken breast, thinly sliced or shredded (seasoned with salt and pepper)
1/2 tbsp sunflower seed butter (or pumpkin seed butter)
1 small crisp apple (Honeycrisp or Pink Lady, thinly sliced)
1/2 tsp ground cinnamon
1/4 tsp ground cardamom or ginger (optional)
2 tbsp water (for pan-sauteing the apples)
Instructions
1. Prepare the collard leaf: Wash the collard leaf and pat it dry. Place it flat on a cutting board, underside facing up. Use a sharp knife to shave down the thick center stem until it’s flat and flexible (or submerge the leaf in boiling water for 10 seconds to soften).
2. Warm the apples: Heat 2 tablespoons of water in a small skillet over medium-low heat. Add the thinly sliced apples, cinnamon, and cardamom. Sauté for 2 to 3 minutes until the water evaporates and the apples soften slightly and smell fragrant. Remove from heat.
3. Spread the seed butter: Spread 1/2 tablespoon of sunflower seed butter over the center of the collard leaf.
4. Assemble: Layer the warm sliced chicken breast down the middle, then top with the warm, spiced apples.
5. Roll & serve: Fold in the sides of the collard leaf and roll up tightly like a small burrito. Slice diagonally in half and enjoy warm.
Nutrition
- Fat: 7.9g
- Protein: 30.9g