These Garlic Chicken Collard Wraps are a healthy and low-carb meal prep idea with fresh veggies and a creamy vegan garlic sauce!
Ingredients and substitutions
- Collard greens – collard greens are important to keeping this recipe low carb, but you can use any other lettuce or leafy green like kale.
- Chicken breasts – chicken thighs can also be used.
- Carrots – daikon, parsnips and turnips are all similar.
- Red cabbage – use Napa cabbage or coleslaw in place of red cabbage.
- Cucumber – zucchini, jicama or celery are similar to cucumbers but feel free to substitute with any vegetable of your choice.
- Pea shoots – substitute pea shoots with bean sprouts, watercress or leave out entirely.
- Avocado – feel free to leave out altogether if you’re not a fan of avocado.
Vegan garlic mayo
- Soy milk – any non-dairy milk that is plain and unsweetened will work.
- Sunflower oil – or any neutral oil of choice like grapeseed oil, avocado oil or olive oil.
- Garlic – fresh or jarred minced garlic is preferred.
- Lemon juice – use fresh or bottled lemon juice.
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How to make this recipe
- Grill the chicken and slice into pieces.
- Make the vegan garlic mayo.
- Prepare the veggies.
- Assemble and roll your wraps.
- Serve and enjoy!
How to prepare collard greens for wraps
These wraps use raw collard greens, so there’s not a lot of prep involved. All you have to do is wash them and gently cut away as much of the stem as possible.
Frequently Asked Questions
Collard greens are large leafy greens that come from the same family as cabbage and broccoli. It’s slightly bitter but not as bitter as kale and gets less bitter when cooked or heated.
Yes! Like most dark leafy greens, collard greens are super healthy, which makes these wraps a much healthier choice compared to your traditional tortilla wraps. The collard greens are packed full of nutrients like fibre, vitamin K, folate, vitamin A and vitamin C.
You can definitely eat raw collard greens – they actually have better nutritional value when eaten raw. I recommend cutting as much of the stem away as possible because it can be super tough to chew.
Storing and reheating
You can keep the leftover sauce, chicken and veggies in separate containers in the fridge for up to 3 or 4 days. I recommend storing everything separately but if you're planning on having the wrap for lunch the next day, the collard greens won't get too soggy as they're more of a structured leafy green.
If you're reheating the chicken, sprinkle some water overtop and microwave for 1-2 minutes then assemble your wraps.
Freezing this recipe
Unfortunately, you can't freeze these wraps – but you can freeze the leftover chicken!
Store the chicken in airtight meal prep containers or freezer bags for up to 3 months. When ready to use, defrost the chicken in the fridge overnight. Before reheating, sprinkle some water overtop and then reheat in the microwave for 1-2 minutes then assemble collard wraps as per the recipe.
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More low-carb recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing leftover patties
- I get all my chicken from Butcher Box, conveniently delivered to me frozen
Garlic Chicken Collard Wraps {Low-Carb}
Ingredients
- 1 bunch collard greens
- 1/2 lb chicken breasts
- 1/2 cup matchstick carrots
- 1/2 cup Shredded red cabbage
- 1/2 cup cucumber, cut into matchsticks
- 1/2 cup pea shoots
- 1 avocado, sliced
Vegan garlic mayo
- 1/2 cup unsweetened plain soy milk
- 1 cup sunflower oil
- 2 garlic cloves, minced
- 1 tsp lemon juice
Instructions
- Preheat BBQ to med-high heat. Alternatively, preheat oven to 425 F. Brush chicken with a little bit of olive oil and sprinkle with salt and pepper. Grill for 7-8 min per side, or bake in an ovensafe dish for 20-25 min until chicken is fully cooked. Remove and set aside, slicing/dicing once cooled.
- Meanwhile, blend all ingredients for vegan garlic mayo together in a Magic Bullet, blender or food processor. Sauce should only take 10-15 seconds on high to emulsify and thicken up.
- Prepare veggies. Wash collard greens and lay open flat, gently cutting away as much of the stem in each leaf as possible. Spread with garlic mayo, then top with sliced chicken and the rest of the veggies. Top everything with avocado, then roll everything up into wraps.
- I personally prefer to make my wraps smaller and then eat 2-3 of them in one sitting as opposed to having one big wrap. I find it easier to eat and fold that way, so I don't add a ton of filling to each wrap. It's up to you what you prefer – just a tip!
Notes
Nutrition
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Comments & Reviews
Colette says
Any particular reason for vegan mayo when one of the main ingredients in this is chicken? Would it be just as good using regular mayo with garlic added?
Taylor Stinson says
You could use regular mayo for sure! It’s just a suggestion for if you want to leave the chicken out and make the dish vegan
Dee says
I would love to try this recipe can you please tell me how many calories are in it I cant find it anywhere thank you
Taylor Stinson says
Hi Dee – you may have to manually calculate the calories on this one, some of my older recipes don’t have nutritional info. I’m slowly going through and updating them but with 450 recipes on the site, it’s taking some time. You can use Myfitnesspal to enter the values. Sorry about this!
Lindsay | With Salt and Pepper says
I’m loving everything about this recipe. And how fun that trade show must’ve been!! Jealous!