Thai Chicken Collard Wrap

Thai Chicken Collard Wraps

I’m having a love affair with collard greens and I’m not sorry. Move over bread and tortillas, there’s a lean green wrapping machine that is taking your spot in my lunch bag.

After having a wrap at my nearby PCC market, I was in heaven. The next day I purchased my very own collard greens and have made wraps for lunch ever since. The beauty about these leaves is that they are tough enough to withstand being filled with goodness and then left to sit in the fridge for 3 days before you eat them. Bread, however, is usually partially soggy by the time I get to work.

This past Sunday, I prepped enough wraps for lunch for the week, then just grabbed them out of my fridge each morning on my way to work. SO EASY! Although you could do just about anything with a collard wraps: humus and veggies, turkey caesar, southwest chicken…… this week it was all about the Thai chicken wrap.

Thai Chicken Collard Wrap

Collard Wrap with Spicy Almond Butter Sauce, Chicken, Cucumbers, Carrots, Bell Pepper, and Thai Basil Leaves

Thai chicken collard wrap

  • Servings: 4
  • Time: 30 mins
  • Difficulty: easy
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  • Collard greens (usually 1-2 leaves per wrap, the bigger the better)
  • 15-20 Thai basil leaves
  • 1 lb baked chicken breast, diced
  • 1 cup grated carrots
  • 1 cucumber, julienned 
  • 1 red bell pepper, julienned
  • 1 serving of spicy almond dipping sauce or peanut sauce/dressing of your choosing
  1. Collard greens have a thick stem and center rib that need to be dealt with first. Start by trimming the stem, then trim down the center rib so that it’s about the same thickness as the leaf. You can go the extra step of making the leaves even more flexible (and less bitter) by blanching them, i.e. placing them in a large saucepan of boiling water for about 30 seconds, then transferring them to an ice bath. If you don’t plan to use all of your collards at once, wrap them in damp paper towels and store them in your fridge for 3-4 days.
  2. Mix the almond sauce and the diced chicken in a bowl.
  3. To assemble, lay the collard green in front of you, stem pointing towards you. Like a burrito, add your ingredients towards the end of the leaf nearest to you (Thai basil leaves, chicken/sauce, carrots, cucumber, and bell pepper). Begin to roll the collard up tightly, tucking in the sides of the leaf as you go. Wrap in parchment paper or Saran wrap to keep tight while storing/traveling. I like to cut mine in half and home and then wrap them again in tinfoil so they don’t leak and they are easier to eat.
  4. Store pre-made wraps in fridge for up to 3 days. 

Santé!

xoxo, Megan


Paleo Nacho Bowl

Deconstructed Paleo Nachos

Although I don’t follow a “paleo” diet (or any diet for that matter), but I always like to read up on the latest trends and fads, often to find new inspiration. This creation is paleo inspired but not strictly paleo, as it does contain black beans (“GASP!”-said all the paleo followers).

Deconstructed Paleo Nachos

  • Servings: 2-3
  • Time: 30-45 mins
  • Difficulty: moderate
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  • 1 medium to large sweet potato, sliced thinly (Uniform sized potato if possible. The bigger the size the more “chips” you make.)
  • 1/2 cup of canned black beans, drained and rinsed well
  • 1/2 cup diced red onion
  • 1 jalapeno
  • 1 red bell pepper
  • 1 avocado, sliced
  • 1 pound grass fed ground beef (</= 10% fat)
  • 1/2 cup cilantro, stems removed and roughly chopped
  • 1-2 Tbsp coconut oil
  • 2 Tbsp taco seasoning
  1. Follow one of these methods to roast your red pepper and jalapeño. I prefer to roast them over the stove if I only have 1-2.
  2. While the pepper is roasting. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or tin foil.
  3. Cut potato into 1/8″ slices (or thinner), using either a knife or a mandolin slicer. Melt 1 Tbsp of coconut oil. In a large bowl, gently mix the coconut oil and the potato slices to coat well.
  4. Evenly distribute the sweet potato slices over the baking sheet, trying hard not to overlap slices (this will prevent them from cooking evenly and crisping). Cook for 20-25 minutes, checking halfway through to turn over.
  5. While peppers and potato are cooking, brown ground beef in a skillet. Mix in taco seasoning and 1/4 cup water. Let simmer until most of the water has cooked off.
  6. In a separate skillet over medium-high heat, heat 1 tsp of coconut oil. Add the red onion and sauté for 5 minutes. Add the black beans and continue to cook for another 5-7 minutes, until warmed.
  7. Slice jalapeños cross-wise (leave seeds if desired) and red peppers length-wise (remove seeds).
  8. Serve all ingredients on a bowl or layered like traditional nachos. Garnish with avocado and cilantro. 

Santé!

xoxo,

Megan


BBQ chicken portobello pizzas

BBQ chicken portobello pizzas

“If you are stranded on a desert island, what three foods would you want with you”?

This is a hard question for me. The “practical nutritionist” area of my brain wants to think of three foods that could provide me with enough balance to nourish my body and help me withstand a potential lengthy and tumultuous time on said island. The “playful foodie” area of the brain just wants to name my all-time favorite foods: sushi, tacos, and PIZZA! Today, the playful foodie wins.

While I strongly protest against deprivation diets and encourage moderation to all foods/food groups….we all know, eating pizza everyday is not going to lead to a rocking beach body. With that being said, I think that you can still have your cake and eat it too….but, maybe that cake is not really a cake, it just looks like a cake, and it doesn’t taste like cake….but it’s still really freaking good.

This is my “pizza that’s not really pizza, but still really delicious and actually quite nutritious” recipe.

BBQ chicken Portobello pizzas

  • Servings: 2-3
  • Time: 45 mins
  • Difficulty: moderate
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  • 4-6 Portobello mushrooms (Likely 1-2 per person), washed and stems removed
  • 1 pound chicken breasts, cooked and diced or shredded
  • 1/2 cup BBQ sauce
  • 1 cup fresh pineapple, cut into chunks
  • 4-5 oz goat cheese, crumbled
  • 1/2 red onion, caramelized
  • 1/8 cup cilantro, roughly chopped
  1. Pre-heat oven to 350 degrees Fahrenheit
  2. Place the Portobellos on a parchment paper lined baking sheet, gill side up
  3. In a bowl, mix the chicken, BBQ sauce, and red onion
  4. Fill the Portobellos with the chicken mixture
  5. Top pizzas with pineapple and goat cheese
  6. Bake for 10-15 minutes or until mushrooms are soft
  7. Remove from oven and garnish with chopped cilantro
  8. Serve immediately 

Santé!

xoxo,

Megan