Cut of stem. Trim the back of the stem if necessary. Blench them in hot water for a few seconds until pliable and soak in ice water to stop cooking.
Season thin sliced chicken breast with salt, black pepper, and dry herb of your choice. Grill/pan-fry with ½ tbsp ghee until the chicken is cooked through and golden brown color. Set aside to cool and slice to thin strips.
Make dipping sauce:
Blend everything under “dipping sauce”. Set aside.
Take 1 collard green leave. Add sliced chicken breast, avocado, and mushrooms.
Bring the bottom side up away from you and fold left and right sides to the center and then roll.
Slice them in half before serving and enjoy with roasted red pepper dipping sauce.