Collard Green Wraps with Coconut Curry Chicken

Name: Collard Green Wraps with Coconut Curry Chicken
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: Indian, Fusion
Ingredients: 4 whole Boneless Chicken Thigh; 1 tsp Brown Sugar; 1 tbsp Butter; 3 cups Chicken Broth; 0.25 cup Coconut Milk; 2 tbsp Coconut Oil; 12 whole Collard Greens; 1 spray Cooking Spray; 5 tbsp Curry Powder; 1 tsp Ground Cinnamon; 1 tsp Ground Turmeric; 1 tsp Olive Oil; 1 whole Red Bell Pepper; 1.5 tsp Salt; 1 whole Shredded Carrots; 2 whole Sweet Potato

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Fusion Gluten-Free Ayurvedic 🧘Paleo 🦴

Collard Green Wraps with Coconut Curry Chicken layers warmly spiced chicken and tender roasted sweet potatoes with crisp peppers and carrot for a balanced bite. Creamy coconut milk and curry powder create a fragrant, gently spicy sauce that pairs beautifully with the earthy greens. Serve for a light dinner or a vibrant lunch when you want something fresh yet hearty.

Prep40 mins
Cook1 hr
Serves12
DifficultyMedium

1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment or foil, or coat with cooking spray.
2

Whisk the cinnamon, brown sugar, and olive oil together in a bowl; add the sweet potatoes and stir until they are evenly coated with the oil and spices. Arrange the sweet potatoes in a single layer on the prepared baking sheet.
3

Roast in the preheated oven until tender, 20 to 35 minutes, turning the potatoes once halfway through.
4

Season the chicken with salt and 2 tablespoons curry powder. Set aside to marinate for 30 minutes.
5

Meanwhile, prepare the collard greens. Cut off the long stems from each leaf and discard them.
6

Lay each leaf flat, stem side up. Using a paring knife, trim out the tough part of the center rib, leaving enough of the tender rib near the tip so the leaf stays in one piece.
7

This will make the leaves more flexible for rolling.
8

Bring the chicken broth to a rolling boil in a large pot; remove from the heat. Submerge each leaf, one at a time, in the hot broth for 30 seconds to blanch. Lay each blanched leaf flat and set aside.
9

Melt the butter in a large cast iron skillet over medium heat, add the bell pepper, and cook just until wilted, about 3 minutes; remove from the skillet and set aside.
10

Heat the coconut oil in the same skillet over medium heat. Add the chicken and cook, turning occasionally, until the juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. When the chicken is cool enough to handle, pull the meat from the bone into strips, as you would for pulled pork.
11

Return the pulled chicken to the same skillet. Stir in the remaining 3 tablespoons curry powder, the turmeric, and the coconut milk. Bring to a simmer over medium-low heat, cover, and cook for about 20 minutes.
12

To roll the collard green wraps: Lay a blanched leaf flat, slightly overlapping the two sides at the center where the stem was removed.
13

Place one portion of curry chicken in a line across the leaf, then top with some roasted sweet potatoes, sautéed red bell peppers, and julienned carrots.
14

Fold the sides of the leaf over the fillings, and starting at the stem end, roll the leaf away from you to enclose the filling on all sides. Secure with a toothpick if needed. Repeat with the remaining leaves and fillings.