The wrap is back. Last summer I began experimenting with collard green wraps as a different way to approach Slow Carb/Paleo (see Pork and Almond Butter Collard Wraps and Curried Cauliflower Chicken Wrap). Collard green wraps have a distinct advantage over most other recipes I feature in that they do not require a fork! This is quite a rare trait when you remove things like bread and tortillas from your diet so I’m glad to add one more for my readers to enjoy.
Optionally you can omit the collard greens and just serve the chicken/sweet potatoes on top of cauliflower but I suggest using a fork for this configuration.
Inspiration courtesy of @PaleoLeap‘s Sweet Potato Buffalo Chicken Casserole.
Serves: 4-6
Place strips of bacon on a cookie sheet and bake at 400 degrees for 18-20 minutes.
Remove the skin from the sweet potatoes and dice into 1/2" cubes. Dice chicken thighs to approximately 1/2" pieces and place in a large mixing bowl with the sweet potatoes. Add minced garlic[1], hot sauce (I prefer Cholula), paprika, and a pinch of salt to the bowl with 2 tbsp of EVOO and optionally 2 tbsp of melted ghee/butter (or 2 more tbsp EVOO if not using it). Mix all ingredients then add contents of bowl to a glass baking dish and put in the oven for 20 minutes.
While the bacon and sweet potatoes/chicken are cooking cut the cauliflower in half and break apart into small florets. Fill a sauce pan or medium sized pot half full of water and begin boiling over high heat. When it reaches boiling reduce heat to medium and add cauliflower. Cook for approximately 10 minutes until they are easily punctured with a fork and then drain water from pot using a colander.
At this point the bacon should be finished cooking so the next step for it is to chop it up into 1/4" pieces. This is also a good time to dice the green onions[2] and set aside.
After 20 minutes of baking mix the sweet potatoes/chicken and cook for an additional 15 minutes. After which add onions and bacon to the top and cook another 5 minutes.
Assemble the wraps by first removing as much of the stems from the collard greens as you can using a paring knife while keeping the leaf intact. Next blend cauliflower in a food processor until consistency is to your liking. If you do not have a food processor I recommend using this Cauliflower Rice recipe. Finally for each serving lay out 2 overlapping collard leaves in opposite directions[3] and then add a layer of cauliflower with a layer of sweet potatoes/chicken/bacon/green onions (amounts will depend on the size of the leaves). Roll into a wrap and cut in half.
[1] https://www.youtube.com/watch?v=hOTVQIBQDOI
[2] http://www.youtube.com/watch?v=elEhXjAdths
[3] https://www.youtube.com/watch?v=ddXDgOmCzMY
