Sweet Potato and Chicken Wraps – 21 Day Fix Approved

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


  1. Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in
    blender; cover. Blend until smooth. Set aside.
  2. 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*
  3. Combine sweet potatoes, ghee, remaining ½ tsp. salt and remaining ½ tsp.
    pepper in a large bowl; mix well.
  4. Add chicken, bell peppers, tomato, and green onions; mix well.
  5. 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.
  6. Roll up each leaf like a burrito, then wrap it tightly in plastic wrap.
  7. 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.