Curry Chicken Salad Collard Wraps

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.

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

Best Baked Meatballs

Best Baked Meatballs These simple meatballs are baked so there’s less grease and the natural flavors of the meat shine though. 1 pound ground beef

Read More »

Sweet & Spicy Hummus

Serves: 15 Ingredients: 2 (15oz) cans chickpeas 3 tablespoons sesame tahini 1 tablespoon honey ¼ cup extra virgin olive oil Juice of ½ a lemon

Read More »

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.