If you are saying, whoa, just stop right there…collard wraps!…you aren't alone! The Pecan Crusted Chicken Collard Wraps was a new Prep Dish recipe featured in our January 21-Day Prep Dish Challenge. Believe, me, we got quite a few questions about this recipe. But as soon as people gave them a try, it was a resounding 2 Thumbs Up!
The idea for a collard wrap first came to me in California. Brook and I were in LA visiting his family and we stopped into a little Santa Monica cafe called the Hive for lunch.
On the menu were these Superfood Hand Rolls. (Forgive my lack of food photography skills! We leave that to the pros here at Prep Dish). Oh my collard wrap were they insanely good! The wrap had: goji-avocado salsa + carrot + savory seed spread + coconut + hemp + nori + collard. And there began my obsession with collard wraps. Again, you are going to have to just trust me on this one. . . 🙂
So when planning the menu for the January Challenge, I knew I had to include a collard wrap recipe. I wanted something that could do double duty: dinner one night, lunch the next. Thus the Pecan Crusted Collard Wrap was born.
Pecan-Crusted Chicken Collard Wraps
Pecan Crusted Chicken
- 1 can full fat coconut milk*
- 1 T apple cider vinegar
- 1 # chicken tenders
- 1.5 c pecans
- 1 T chili powder*
- 1 T smoked paprika
- 1 T cumin
- 2 eggs
- 1 bunch collard greens
- 2 avocados
- 1 beefsteak tomato
- 1 pkg coleslaw mix (OR sub shredded cabbage)
- 4 oz crumbled feta (optional)
Pecan Crusted Chicken
- Preheat oven to 425 F.
- Whisk coconut milk with 1T apple cider vinegar. Add chicken and marinate 1-2 hours in refrigerator.
- 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
- In a separate shallow bowl, whisk 2 eggs.
- Remove chicken tenders from marinade. Dredge each tender in this order: 1: eggs 2: pecan crust
- 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.
- Prepare collards by cutting stems off the bottom of the leaves and discard.
- Fill a large skillet with a few inches of water and bring to a simmer.
- 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.
- Halve and thinly slice 1 tomato. Slice 2 avocados.
- Layer prepared collard green w/ 1 chicken tender, ~2T coleslaw mix, tomato slices, ¼ sliced avocado, and ~1T feta (optional).
- Roll the collard green up from the bottom, tucking in the sides as you go, as if rolling a burrito.
- Cut in half crosswise if desired. 1 serving = 2 wraps.
If your system doesn't digest collards well, swiss chard or romaine (more “taco” style), or a gluten-free wrap option like a rice or corn tortilla would work as a substitute. I also like to take the filling (pecan chicken) and toss it on top of mixed greens for a salad!