Chicken Salad Collard Wrap

Total: 20 minutes

Serves 4


8 collard green leaves

¾ cup plain low-fat Greek yogurt

2 tbsp fresh lemon juice

1 tbsp Dijon mustard

4 cups white- meat chicken

2 stalks celery

2 scallions

½ cup dill

1 orange


Bring a large pot of water to a boil. Fill a large bowl with ice water. Add 2 tsp salt to boiling water, then add 8 large collard leaves (stems cut off) until just wilted, about 30 seconds. Immediately transfer to bowl of ice water. Once cool, transfer to large kitchen towel and dry. In a bowl, combine ¾ cup plain low-fat Greek yogurt, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, and ¼ tsp each salt and pepper. Add 4 cups shredded white-meat chicken and 2 stalks of celery (chopped) and toss to coat. Fold in 2 scallions and ½ cup dill (all finely chopped). Lay collard greens on a work surface; fill each with chicken salad, 1 orange (sliced), and wrap like a burrito.


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