Your browser doesn’t support HTML5 video

Asian Collard Green Wrap

We get it, salads are boring AF. Lettuce roll it up for you.



  • Chicken:
  • 2 boneless skinless chicken breasts
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced
  • Wraps:
  • 4 large rainbow chard leaves
  • 1 carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 4 cups napa cabbage, shredded
  • 1/2 cup green onions, chopped
  • 2 tablespoons mint, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons basil, chopped
  • 1/4 cup chopped peanuts

Let's get Cooking...

  1. Preheat oven 375 degrees.
  2. Place chicken in a baking dish. In a bowl, mix soy sauce, honey, ginger and garlic and pour over chicken. Cover with foil and bake 20 to 25 minutes until chicken is cooked through. Remove and shred chicken.
  3. Blanch chard in boiling water. Remove and lay out on a paper towel.
  4. In a large bowl, mix shredded chicken, veggies and herbs. Add about 1 cup of the mixture to the center of each leaf. Fold ends in and roll up.