These Low Carb Garlic Chicken Collard Wraps are a healthy lunch idea with veggies, avocado and a homemade vegan garlic sauce!
How to make this recipe
Massage chicken with oil then season with salt & pepper chicken. Grill for 7-8 mins per side on the BBQ or bake in the oven. Once finished cooking, allow the chicken to cool and then slice the chicken.
While chicken is cooking, blend all ingredients for vegan garlic mayo on high until emulsified and thickened.
Prepare all the veggies. Wash collard greens and lay open flat, gently cutting away as much of the stem in each leaf as possible.
Spread collard greens with garlic mayo and then top with sliced chicken and desired veggies. Then roll into wraps.
Ingredients and substitutions
- Collard greens – collard greens are important to keeping this recipe low carb but in a pinch any other lettuce/leafy green can be used as a low carb wrap. Kale will be the most similar in texture and flavour.
- Chicken breasts – chicken thighs can also be used. Otherwise, substitute with your meat of choice.
- Carrots – substitute carrots with a vegetable of your choice. Choices similar to carrots are daikon, parsnips or turnips.
- Red cabbage – use Napa cabbage to 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 – substitute sunflower oil with any neutral oil of choice (ex: grapeseed oil, avocado oil or olive oil)
- Garlic – fresh or jarred minced garlic is preferred.
- Lemon juice – use fresh or bottled lemon juice.
Can you eat collard greens raw?
Collard greens are a tough and bitter green that is similar to kale. This green is often enjoyed braised, boiled or sauted and served as a side dish but, they can also be enjoyed raw in salads, burgers or in wraps. Because of their tough nature, they're also commonly used as a low carb alternative to tortillas and pita bread when making burritos and wraps.
Storing and reheating
To store, keep the leftover sauce, chicken and veggies in separate containers in the fridge for up to 3 or 4 days. This is so that you're able to warm up the chicken prior to assembling. I recommend storing everything separately but if you're planning on having the wrap for lunch the next day, because collard greens are structured and a tougher leaf, they won't get too soggy if stored pre-made.
If reheating the chicken, sprinkle some water overtop and microwave for 1-2 minutes then assemble.
Freezing the leftover chicken
Unfortunately with lettuce wraps, you can't freeze many parts of the recipe. But, the plus size is that you can freeze any leftover cooked chicken!
Store the chicken in air tight meal prep containers or freezer bags for up to 3 months. When ready to use, defrost 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 instructed above.
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
Chicken Stuffed Collard Wraps
- 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
- 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!