1 cooked pasture-raised chicken breast, sliced in 1/4″ strips
2 collard leaves, steamed (as per instructions)
1/4 cup of cucumber, finely chopped
1/4 of an apple, sliced thinly
For the Curry Sauce
1/4 cup Easy Mayo
1/4 cup coconut milk
1 tbsp coconut aminos or gluten-free tamari sauce
1 tsp cumin
1/4 tsp sea salt
In a small bowl mix the Curry Sauce ingredients. Add the chicken and set aside.
Select the collard leaves that are large enough to fill and roll, and also preferably without any tears or holes. Set aside.
To soften the collard leaves and make them more pliable you can steam the leaves. Simply fill a kettle with 3 cups of water and set to boil. Once boiling briefly pass the collard leaves above the steam for 10-20 seconds maximum or until the leaves become a darker and shinier green
Next you will need to trim the stalk. About halfway down the leaf the stalk begins to thicken. Use a paring knife and carefully trim under that thick portion to the base, to remove all that heavy stalk.The leaf will be easier to roll – and chew.
Next you will stuff your wrap. Place the chicken and a couple of tbsp. of sauce on the leaf and add the carrot and cucumber on top. Finish with 2-3 slice of apple. Judge on the size of your leaf to how much filling you need to use.
Finally you will wrap and roll.Starting at the edge, begin to roll your wrap. As you go, tuck in the sides and continue to roll. If, after rolling, you’d like more fillings, you can usually open it up and tuck in a few extra goodies.