I am currently obsessed with this recipe and a new take on wraps. Using collard greens in place of a tortilla is genius for those wanting a low carb or grain free option, and this dressing is fantastic to use on salads as well.
¼ cup extra-virgin olive oil
3 Tbsp. white wine vinegar
1½ tsp. Dijon mustard
1 tsp. honey
¼ cup fresh basil leaves
½ tsp. + 1 dash sea salt (or Himalayan salt), divided
½ tsp. + 1 dash ground black pepper, divided
8 large collard green leaves
2 cups mashed cooked sweet potato (approx. 2 small)
1 Tbsp. + 1 tsp. melted ghee (organic grass-fed, if possible)
3 cups chopped cooked chicken breast, boneless, skinless
1 cup chopped bell peppers (approx. 11⁄3 medium)
½ cup chopped tomato (approx. 1 medium)
½ cup sliced green onions
1. Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender; cover. Blend until smooth. Set aside. 2. Remove stem from each collard green leaf where it touches base of leaf. Pare down remaining stem with a vegetable peeler until it is flush with rest of leaf. Set aside. 3. Combine sweet potatoes, ghee, remaining ½ tsp. salt and remaining ½ tsp. pepper in a large bowl; mix well. 4. Add chicken, bell peppers, tomato, and green onions; mix well. 5. Lay out prepared collard leaves, dark green side down. Evenly top with (approx. 2⁄3 cup) sweet potato mixture. You may add 1 Tbsp. of dressing to each leaf, or reserve it to dip in later. 6. Roll up each leaf like a burrito, then wrap it tightly in plastic wrap. 7. When ready to serve, slice each wrap in half while still in plastic wrap; peel back plastic wrap and enjoy!