Hearty collard leaves rolled over cold cold crisp veggies and warm middle-eastern spiced all-white meat chicken.
The yield amount may vary depending on the size of your collard leaves, and other vegetables. This recipe is a rough estimate.
1 lb cooked chicken shawarma chicken
6–7 medium-sized collard leaves, stems removed and blanched
1 cucumber, skins and seeds removed, small dice
1 onion, thinly sliced
2 tomatoes, small dice
1/2 cup thin-sliced purple cabbage
2 cups, lightly packed baby arugula ( optional)
For the dill tahini yogurt dressing
1/2 cup whole milk yogurt
2 tbsp tahini
1/4 tsp onion powder
1/4 tsp garlic powder
1 tbsp, packed, chopped dill
1/2 tsp kosher salt
1/4 tsp coarse black pepper or to taste
Make the tahini yogurt dressing
In a mixing bowl, add the juice of the lime, yogurt, tahini, all the spices, salt and pepper, chopped dill and mix well. Set aside.
Blanch the collard leaves
Cut off the thick stems of each leaf. Place a skillet with about 2 inches of water over a simmer. Add the collard leaves one at a time. Once pliable (about 2-3 minutes), transfer each leave to a plate lined with a paper towel to help dry them off. Now let’s put it all together.
Putting it all together
Lay your leave flat with the veins pointing inwards. Smear the yogurt tahini down as the first layer. Next, add the chicken, then add all of your desired vegetables, and an extra drizzle of the dill yogurt tahini sauce (optional). Finally, roll the collard like a burrito.
To serve, I like to slice the collard wrap down the middle to expose what’s inside.
- Category: Lunch
- Method: Handmade
- Cuisine: Middle-Eastern Inspired
Keywords: healthy chicken wraps, chicken shawarma collard wraps