Paleo Collard Green Wraps (with chicken thigh steak)
Oven baked boneless chicken thigh steak infused with roasted garlic clove flavor. Serve it alone or turn it into wraps for a delicious low carb chicken collard green wrap ! See the recipe above for baked chicken thigh steak !
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
- 1 large bunch collard greens the larger leaves the better, about 12 leaves
- 1 cup purple cabbage shredded
- 1 cup carrots julienned
- 1 cup cucumber julienned
- Coarse sea salt and lemon wedges
Collard greens: Cut of stem. Use a small knife to trim the back of the stem to as flat as possible without breaking the leave so it will be easier to bend and fold. Blench them in hot water for a few seconds until pliable and soak in ice water to stop cooking. Pat dry with paper towel and set aside.
Assemble: Take 2 collard green leaves “end to end” and overlap about little over halfway. Place sliced chicken thigh steak, carrots, cucumber, and purple cabbage at the center of the leaves. Season with a bit salt and lemon juice. Bring the bottom side up away from you and fold left and right sides to the center and then roll. Slice in half before serving.
Serving: 164g | Calories: 41kcal | Carbohydrates: 9g | Protein: 3g | Sodium: 40mg | Potassium: 355mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9220IU | Vitamin C: 50.3mg | Calcium: 185mg | Iron: 0.7mg