Southwestern Collard Wrap with...Southwestern Collard Wrap with Chicken and Avocado

Southwestern Collard Wrap with Chicken and Avocado could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe serves 1. One portion of this dish contains about 20g of protein, 10g of fat, and a total of 210 calories. For $2.09 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 218 foodies and cooks. It is brought to you by Rachel Cooks. If you have avocado, green onion, bean spread, and a few other ingredients on hand, you can make it. It works well as a side dish. From preparation to the plate, this recipe takes about 10 minutes. With a spoonacular score of 100%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Collard Greens Thai Chicken Wrap With Almond Butter Sauce, Collard Wrap Tacos with Citrus Slaw, and Avocado & Chicken Wrap.

Ingredients

Cooking Instructions

1. 01

   Cut stems of collard green leaves off where the leaf begins. Flip the leaves over so they are upside-down.With a sharp knife, carefully trim off the thick part of the middle stem so it is as close to flat and even with the leaf as possible. See this post for a visual. This step ensures easy rolling.

2. 02

   Lay the collard green leaves upside-down and end to end so they are facing opposite directions.

3. 03

   Spread bean dip onto leaves in an even layer, leaving a 1-2 inch border around the edges.

4. 04

   Layer on the rest of the ingredients. I started with the Oscar Mayer Selects Natural Slow Roasted Chicken Breast and then added the bell pepper, green onion, cilantro, and avocado.

5. 05

   Roll tightly, tucking the ends in, similar to the way you'd roll a burrito. Best enjoyed immediately.