Slow roast or grill a some chicken and make these delicious and nutritious collard green wrapped burritos.
makes 6-8 rolls
2 breasts from Hawkins Family Farm whole chicken, cooked and shredded (AND you’ll have leftover chicken for another meal! Win, Win!)
2 sweet potatoes, cooked until tender
1 bunch Silverthorn collard greens or chard
Fermenti Artisan – Sweet Beet Kraut
Optional dipping sauce
your favorite ranch (we like an organic, low to no sugar brand!)
Start a large pot of boiling water and have ready a large bowl of ice water nearby.
While water is heating up, clean collard greens (or chard) and remove the large stem part sticking out from the bottom.
Then very carefully, blanch each leaf by sticking the leaf into the boiling water for 30 seconds, remove then immediately cool by dipping into a cold bowl of water. Continue until all leaves are blanched then set aside.
Next, take the shredded chicken and coat in your favorite BBQ sauce (or better yet, make your own!).
Cut up the sweet potatoes into 1/4 inch by 1/4 inch cubes
Now lay out a leaf one at a time and starting 1/2 inch from the top, make a line of each ingredient next to each other, stopping about 1/2 inch away from the bottom.
Then fold the roll, rolling right to left once, fold in bottom end, then roll, fold in top, then finish rolling to create a “burrito”.
Dip in your favorite ranch, enjoy!