Switch up your wrap game! This southwestern collard wrap envelopes chicken, beans, red peppers, avocados, and more in a crunchy, satisfying, and colorful wrap.
As I mentioned before, I’ve been trying to watch what I eat a little more carefully – more fruits, more vegetables…more balance overall. That involves smart swaps like a collard green wrap instead of a white flour tortilla or thick slices of bread. I’ve been seeing collard wraps all over the internet (I think Ali’s Instagram was one of the first places I spied them) and have been very intrigued by the idea of them.
I teamed up with Oscar Meyer Selects Natural line of products to bring you this unique and flavorful collard wrap. Oscar Mayer Selects Natural is made with no artificial ingredients and is minimally processed. That means Selects Natural has no artificial preservatives (the back side of each package lists the ingredients used to preserve quality), no artificial flavors, no artificial colors, no gluten and no by-products. Three cheers for that, right?
It’s certainly not easy to find cold cuts that can boast those traits. They are available in five varieties including Slow Roasted Turkey, Applewood Smoked Turkey, Slow Roasted Chicken Breast (used in this recipe), Applewood Smoked Ham and Slow Roasted Roast Beef.
I was worried that the collard green as a wrap would be a little tough to bite through but to my pleasant surprise, it was not!
The key is to trim the middle stem. It’s a bit of an art, but once you get the hang of it, it’s not too hard at all. You’ll want to flip the collard leaf over so it’s upside down and then carefully trim the bulk of that middle stem out. This post has a couple super helpful pictures if you’re having a hard time envisioning what this looks like.
Into this collard wrap goes some of my favorite things. Versatile chicken breast cold cuts, creamy avocado, crisp and colorful red bell pepper, flavorful green onions and cilantro, and a great black bean dip to hold things together. If you’re in a pinch and don’t feel like messing with the black bean dip (it’s not hard but I know how rushed lunchtime can be!), you can just smash black beans with a fork in a bowl. Hummus would also be a fantastic alternative in this wrap.
This is a filling, wholesome, flavorful lunch that I’ll be circling back around to many times.
Used in this recipe:
Are you craving more wrap ideas? Try:
- 2 large collard green leaves
- 3 tablespoons [bean spread]
- 2 ounces Oscar Mayer Selects Natural Slow Roasted Chicken Breast
- 1/4 red bell pepper, cut into thin slices
- 1 green onion, finely sliced
- 1/4 cup cilantro leaves
- 1/4 avocado, cut into thin slices
- Cut stems of collard green leaves off where the leaf begins. Flip the leaves over so they are upside-down.
- With a sharp knife, carefully trim off the thick part of the middle stem so it is as close to flat and even with the leaf as possible. See this post for a visual. This step ensures easy rolling.
- Lay the collard green leaves upside-down and end to end so they are facing opposite directions.
- Spread bean dip onto leaves in an even layer, leaving a 1-2 inch border around the edges.
- Layer on the rest of the ingredients. I started with the Oscar Mayer Selects Natural Slow Roasted Chicken Breast and then added the bell pepper, green onion, cilantro, and avocado.
- Roll tightly, tucking the ends in, similar to the way you’d roll a burrito. Best enjoyed immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: This one was all mine.
Changes I would make: None are necessary at all but feel free to have fun with this and substitute some of your favorite vegetables or flavors.
Disclosure: Oscar Mayer/Kraft Heinz compensated me for the time required to develop and share this recipe. All opinions, as always, are my own. Thank you for supporting Rachel Cooks by reading about brands I use and love.