Close you eyes and imagine yourself on a summer island with the smell of the grill, melodic music, and a pitcher of margaritas. Now open your eyes and experience it all in the comfort of your kitchen or backyard! Put on some Jimmy Buffet or Bob Marley and enjoy a little bit of the islands with this delicious Caribbean style chicken wrap. Jerk seasoning adds a little punch of flavor to chicken and substituting a tortilla for a leafy collard is easy and healthy!
- 8 large collard green leaves (about 10 ounces)
- Kosher salt
- 1/4 cup unsweetened coconut flakes
- 8 chicken tenders (about 1 pound)
- 2 tablespoons jerk seasoning
- 1/3 cup nonfat Greek yogurt
- One 14.5-ounce can black beans, drained and rinsed
- 2 cups shredded red cabbage (from 1/2 small head)
- 2 tablespoons lime juice
- 1 small avocado, sliced
- 1 small red bell pepper, cut into thin strips
Remove the stems up to the leafy part of the collards. Lay each collard leaf underside up on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave off the top for even thickness (this makes it easier to roll up the leaves).
Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time in a circle, overlapping, in the bottom of the skillet and sprinkle lightly with salt. Repeat with the remaining leaves. Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Use tongs to transfer the leaves to a baking sheet to cool completely.
Meanwhile, arrange a rack in the top of the oven and preheat the broiler. Scatter the coconut on a baking sheet and broil until toasted, 15 to 30 seconds. Transfer to a medium bowl. Coat the chicken in 1 tablespoon of the jerk seasoning and 1 tablespoon of the yogurt. Arrange the chicken tenders on the baking sheet and broil until lightly browned and cooked through, about 4 minutes per side.
Add the beans to the bowl with the coconut and use a fork to mash lightly. Combine the cabbage, lime juice and remaining 1/4 cup yogurt and 1 tablespoon jerk seasoning in a separate bowl.
Lay a collard leaf underside up on a work surface. Lay a piece of chicken across the middle. Top the chicken with a couple slices of avocado and strips of pepper. Pile an eighth of the coconut black beans next to the chicken. Pile an eighth of the cabbage mixture next to the beans. Fold in the sides of the collard leaf and roll up like a burrito. Repeat with the remaining leaves and filling ingredients.
Nutritional Analysis Per Serving
Calories 490 | Total Fat 28g | Saturated Fat 8g | Cholesterol 45 mg |
Sodium 1140 mg | Carbohydrates 39g | Dietary Fiber 12g | Protein 25g | Sugar 3g