Asian Chicken Collard Wraps + Coconut Tahini Dressing

When you get into the habit of meal prepping it’s easy to fall into the same cooking routine– steamed broccoli, roasted zucchini, grilled chicken, sweet potatoes. Throw them in a tupperware and voila! A healthy, yet mundane set of meals to last you through the week. The problem is that eventually we get sick of plain chicken and veggies and find ourselves on a Wednesday lunch break ordering a bacon cheeseburger and waffle fries from the diner across the street (whyyyy!).

But wait!

This IS avoidable!

Creating slight variations of your meal prep staples can really jazz up a dish and keep you on track. Try preparing your veggies in a new way, i.e:

  • Sautee them in coconut oil
  • Steam them up until they are tender yet crisp
  • Roast them with rosemary or thyme

A new, clean sauce can also help shake things up! Our tahini coconut dressing is healthy yet satiating. Pair this dressing with our super healthy, Asian style collard chicken wraps to keep your tastebuds excited, belly full, and waistline trim!

If you’ve never cooked with Collard Greens before, they are a delicious and light alternative to bread or a wrap and are packed with protein, fiber, calcium and iron!

Asian Chicken Collard Wraps + Sweet Tahini Dressing

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: Entree

Yield: 4

Serving Size: 4

Calories per serving: 234

Fat per serving: 9

Saturated fat per serving: 1

Carbs per serving: 13

Protein per serving: 24

Sugar per serving: 7

Sodium per serving: 474


  • 4 Large Collard Green Leaves, Blanched
  • 1 Large Bell Pepper, Sliced
  • 1 Large Portobello Mushroom, Sliced
  • 3 Scallions, chopped
  • 12 oz chicken, sliced thinly
  • Salt, pepper, garlic to taste
  • Extra Virgin Olive Oil Spray
  • 2 tbsp Tahini
  • 6 tbsp Coconut Aminos


  1. Wash collard greens in cold water. Cut off the thick stem at the base of the leaf.
  2. Use a small paring knife to trim down the thick stem from the center of the leaf.
  3. Blanch collard greens: Boil a large pot of water, add salt and apple cider vinegar (you should be able to taste a hint of vinegar), and place the collard green leaves in the boiling water for 20-30 seconds.
  4. Remove from boiling water and place in a salty ice bath for 20 minutes.
  5. Cut chicken into thin slices and season with salt, pepper and garlic powder.
  6. In a pan lightly sprayed with extra virgin olive oil, cook chicken slices over medium heat until cooked through (about 5-7 minutes).
    For the Dressing:
  1. Place tahini and coconut aminos into a jar and shake (or mix with an immersion blender for a smoother consistency).
    To Assemble:
  1. Place collard greens on flat surface. Fill with 3 oz of chicken, bell peppers, portobello mushrooms, scallions and tahini dressing. Wrap and enjoy!

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