Sweet Potato and Chicken Wraps – 21 Day Fix Approved
Here’s a delicious and innovative take on a collard green wrap that gives you a complete meal on-the-go. It’s kind of like a chicken salad wrap, but it uses mashed sweet potato as a binder instead of mayo, which takes it to a whole new level of flavor! (Courtesy of Beachbody)
Yields: 4 servings(2 wraps each)
Portion Fix Containers: 1 Green, 1 Red, 1 Yellow, 1 Orange, 1 tsp
- ¼ cup extra-virgin olive oil
- 3 Tbsp. white wine vinegar
- 1½ tsp. Dijon mustard
- 1 tsp. raw honey
- ¼ cup fresh basil leaves
- ½ tsp. + 1 dash sea salt (or Himalayan salt),divided use
- ½ tsp. + 1 dash ground black pepper, divided use
- 8 large collard green leaves
- 2 cups mashed cooked sweet potato (approx. 2 small)
- 1 Tbsp. + 1 tsp. melted ghee or butter
- 3 cups chopped cooked chicken breast,boneless, skinless
- 1 cup chopped bell peppers
- ½ cup chopped tomato or matchstick carrots
- ½ cup sliced green onions
- Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in
blender; cover. Blend until smooth. Set aside.
- Remove stem from each collard green leaf where it touches base of leaf.
Pare down remaining stem with a vegetable peeler until it is flush with rest
of leaf. Set aside. * See Note below*
- Combine sweet potatoes, ghee, remaining ½ tsp. salt and remaining ½ tsp.
pepper in a large bowl; mix well.
- Add chicken, bell peppers, tomato, and green onions; mix well.
- Lay out prepared collard leaves, dark green side down. Evenly top with
(approx. 2⁄3 cup) sweet potato mixture. You may add 1 Tbsp. of dressing to
each leaf, or reserve it to dip in later.
- Roll up each leaf like a burrito, then wrap it tightly in plastic wrap.
- When ready to serve, slice each wrap in half while still in plastic wrap; peel
back plastic wrap and enjoy!
- To prepare sweet potatoes, pierce whole sweet potatoes multiple times
with a fork and bake at 425º F for 40 minutes, or until soft to the center.
- You can make the wraps more pliable by quickly dipping the collard greens into a pot of hot water and then running the leaves under cold water.
- Leftover wraps will keep in refrigerator, wrapped in plastic, for up to 5 days.