Collard Green Wraps with Coconut Curry Chicken
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Collard Green Wraps with Coconut Curry Chicken, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 54 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 11 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 23
- Heart Health
- 81
- Metabolic
- 44
- Digestive
- 23
- Inflammatory
- 48
- Performance
- 48
- General Wellness
- 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.
- Calories 337.34 kcal Moderate 17%
- Protein 20.01 g Good Source 40%
- Carbohydrate 31.89 g 12%
- Total Fat 15.16 g Moderate 19%
- Saturated Fat 5.61 g High 28%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 62.63 mg High 21%
- Sodium 745.13 mg High 32%
- Dietary Fiber 6.36 g Good Source 23%
- Total Sugars 6.36 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 69.29 mg Low Source 5%
- Iron 2.82 mg Moderate 16%
- Potassium 504.24 mg Moderate 11%
- Vitamin A 632.85 mcg Good Source 70%
- Vitamin C 36.71 mg Good Source 41%
- Vitamin D 0.07 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
About This Recipe
Collard Green Wraps with Coconut Curry Chicken is made with 16 ingredients and serves 12. It takes about 1 hr 40 mins and is rated medium. Key ingredients include Boneless Chicken Thigh, Brown Sugar, Butter, and Chicken Broth. Each serving provides about 337.34 kcal, and is a good source of protein.
Recipe Questions
- What is Collard Green Wraps with Coconut Curry Chicken made of?
- The main ingredients are Boneless Chicken Thigh, Brown Sugar, Butter, Chicken Broth, Coconut Milk. The full list of 16 is above.
- How long does it take to make Collard Green Wraps with Coconut Curry Chicken?
- About 1 hr 40 mins in total: 40 mins to prepare and 1 hr to cook.
- How many calories are in one serving?
- One serving provides about 337.34 kcal. The full nutrition breakdown is above.
- Is Collard Green Wraps with Coconut Curry Chicken easy to make?
- This recipe is rated medium, with 16 ingredients and 14 steps.
- Is Collard Green Wraps with Coconut Curry Chicken healthy?
- Collard Green Wraps with Coconut Curry Chicken has an easyChef Pro health score of 48/100. Per serving, it provides 337.34 calories and 20.01 g of protein, or 40% of the Daily Value. It is a good source of dietary fiber, vitamin A and vitamin C. Worth noting per serving: sodium at 745.13 mg (32% of the Daily Value) and saturated fat at 5.61 g (28% of the Daily Value). It contains Milk, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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