Chicken Collard Greens Wrap with Peanut Sauce

Ingredients

• Organic Green Leaf

  Earth Greens

  6 leaves or 85g

• Chicken breast

  Broilers or fryers, meat only, raw

  13 oz or 369g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Organic Shredded Carrots

  Freshdirect

  ¾ cup or 85g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Peanut butter

  Chunk style, without salt

  3 tbsp or 48g

• Rice wine vinegar

  2 tbsp or 30g

• Liquid aminos

  Bragg's

  3 tbsp or 45g

• Water

  Plain, clean water

  3 tbsp or 44g

• Almond milk

  Plain

  2 tbsp or 30g

Directions

1. Peanut Sauce Combine All Natural Peanut butter, unsweetened Almond milk, coconut aminos (or low sodium soy sauce), rice wine vinegar and water in a blender and pulse for 20 seconds.
2. Cook chicken on medium high heat for 6 minutes per side. Remove from heat let rest for few minutes then shred chicken and set aside.
3. Wash collard greens, cabbage and carrots then pat dry.
4. Slice avocado and red cabbage into strips.
5. Layer collard greens with cabbage, carrots, avocado and shredded chicken. Roll wrap and dip into peanut sauce.

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