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.