Asian Collard Green Wrap

 We get it, salads are boring AF. Lettuce roll it up for you.


Asian Chard Wrap

4 large rainbow chard leaves

1 carrot, shredded

1 red bell pepper, thinly sliced

4 cups napa cabbage, shredded

1/2 cup green onions, chopped

2 tablespoons mint, chopped

2 tablespoons cilantro, chopped

2 tablespoons basil, chopped

1/4 cup chopped peanuts


2 boneless skinless chicken breasts

1/2 cup soy sauce

1/4 cup honey

2 teaspoons ginger, minced

2 teaspoons garlic, minced


Asian Chard Wrap

Blanch chard in boiling water. Remove and lay out on a paper towel.

In a large bowl, mix shredded chicken, veggies and herbs. Add about 1 cup of the mixture to the center of each leaf. Fold ends in and roll up.


Preheat oven 375 degrees.

Place chicken in a baking dish. In a bowl, mix soy sauce, honey, ginger and garlic and pour over chicken. Cover with foil and bake 20 to 25 minutes until chicken is cooked through. Remove and shred chicken.

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