Collard Wrap with Black Beans, Chicken, and Avocado
Switch up your wrap game! This southwestern collard wrap envelopes chicken, beans, red peppers, avocados, and more in a crunchy, satisfying, and colorful wrap.
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. 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.