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Chicken collard wraps

by Contributing Author

This delightful lunch option offers great food. Appetizingtexture contrast and lots of hunger Dietary fiber.

Available at night so you can enjoy you breakfast.

  • Preparation: 15 minutes
  • Ready: 15 minutes


  1. Cut off the tough, white stems of the collards.
  2. A sharp knife should be used to cut off the thickest part of the remaining stem that runs behind the leaves.
  3. Place 2 collard leaves between the head and legs (stalks on opposite sides), overlapping some of the leaves.
  4. Spread a quarter of the hummus in the center and top with a quarter each of the chicken, carrots, roasted red peppers, and microgreens.
  5. Tightly roll the leaf from below and tuck the sides.
  6. To serve, they must be cut in half at the bias. If necessary, insert a toothpick to avoid scratching the roll.
  7. It should be repeated with the remaining ingredients.
  • per serving
  • energy: 266kcal / 1112kJ
  • obesity: 12g
  • protein: 24g
  • carbohydrates: 16g
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