Curry Chicken Salad Collard Wraps

Serves: 4

• 2 Tbsp nonfat Greek yogurt
• Juice of 1/2 lime
• 
1 tsp curry powder
• 2 tsp honey
• ¼ tsp kosher salt
• 2 Tbsp chopped fresh cilantro
• 
¼ cup chopped cashews
• 2 Tbsp raisins
• 
¼ cup chopped celery
• 2 cups cubed or shredded cooked chicken
• 4 large collard green leaves

In a medium bowl combine Greek yogurt, lime juice, curry powder, honey, and salt; whisk well. To the same bowl add cilantro, cashews, raisins, celery and chicken a toss gently to combine. Set aside.

To prep the collards, remove the hard, lower portion of the stem and place in boiling water for 15 seconds. Remove and pat dry. Lay collard green out on a flat surface and place some the chicken mixture in the center. Like a burrito, fold in both the left and right side of the collard over the filling. Then starting at the end closest to you, roll up. Cut in half and serve.