Pecan-Crusted Chicken Collard Wraps
Pecan Crusted Chicken
  • 1can full fat coconut milk
  • 1T apple cider vinegar
  • 1# chicken tenders
  • 1.5c pecans
  • 1T chili powder*
  • 1T smoked paprika
  • 1T cumin
  • 2 eggs
Collard Wraps
  • 1bunch collard greens
  • 2 avocados
  • 1 beefsteak tomato
  • 1pkg coleslaw mix(OR sub shredded cabbage)
  • 4oz crumbled feta(optional)
Pecan Crusted Chicken
  1. Preheat oven to 425 F.
  2. Whisk coconut milk with 1T apple cider vinegar. Add chicken and marinate 1-2 hours in refrigerator.
  3. Blend the following in a food processor until pecans reach breadcrumb-like texture, then place in shallow bowl: – 1½ cup pecans – 1T chili powder – 1T smoked paprika – 1T cumin powder – S&P
  4. In a separate shallow bowl, whisk 2 eggs.
  5. Remove chicken tenders from marinade. Dredge each tender in this order: 1: eggs 2: pecan crust
  6. Repeat until all tenders are covered. Place dredged chicken on a sheet tray (can line with parchment). Bake 12-15 mins or cooked through (165 F). Cool.
Collard Wraps
  1. Prepare collards by cutting stems off the bottom of the leaves and discard.
  2. Fill a large skillet with a few inches of water and bring to a simmer.
  3. Using tongs, place 1 collard green leaf in the water and simmer until leaf turns bright green and softens, no more than 30 seconds. Remove the leaf to a plate and repeat with all 4 leaves. Cool.
  4. Halve and thinly slice 1 tomato. Slice 2 avocados.
  5. Layer prepared collard green w/ 1 chicken tender, ~2T coleslaw mix, tomato slices, ¼ sliced avocado, and ~1T feta (optional).
  6. Roll the collard green up from the bottom, tucking in the sides as you go, as if rolling a burrito.
  7. Cut in half crosswise if desired. 1 serving = 2 wraps.
Recipe Notes

*Note: read all ingredient lists; avoid added msg, gluten, sugars, salt, etc