CURRIED CHICKEN WRAPS
It's that time of the year again! Time to start thinking about those school lunches. While peanut butter and jelly is a classic, how about a healthy sandwich swap that is quick to prepare? These little Paleo darlings are filled with the the perfect amount of spice and their moisture is locked in by my favorite mayonnaise alternative, Primal Mayo. This mayo is made from cage free eggs and avocado oil. Talk about the good kind of fat! You'll have no regrets when you open your lunch and find these collard wraps within. Enjoy.
Curried Chicken Wraps
Makes 6 wraps
2 boneless, skinless chicken breasts
2 ribs of celery (chopped)
1/4 cup shallots (chopped)
1/2 cup raisins
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon curry powder
1/4 cup coconut milk
1 tablespoon Primal Mayo
6 collard green leaves (stem removed)
Place chicken in pot and cover with water. Bring to bowl and allow to simmer for about 15 minutes, or until chicken is cooked through.
Remove chicken from pot and allow to cool. Once cool, shred chicken and place in a medium sized bowl.
Add celery, raisins, shallot, spices, coconut milk and mayonnaise to the bowl and stir.
Place three tablespoons of mixture in the center of a collard green leaf. Roll sides in first, then roll into a burrito shape.