Print

Collard Greens Wrap

Life At The Table Collard Greens Wrap. Five collard greens wraps on a white plate garnished with red cabbage and with a small bowl of a lemon, yogurt, and dill dipping sauce on the side.
Print Recipe

Vibrant collard greens wrap filled with lemon-sumac chicken, sorghum, cabbage, and apple—fresh, crunchy, and perfect for a healthy meal.

Ingredients

Units Scale

Lemon-Sumac Chicken

  • 1-lb boneless, boneless, skinless chicken thighs, cubed
  • 4 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons olive oil
  • 4 teaspoons garlic, minced
  • 2 teaspoons sumac
  • 1 teaspoon kosher salt

 

Sorghum Salad

  • 3 cups cooked sorghum (about 1 cup dry sorghum, cooked)
  • 2 tablespoons red onion, finely diced
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dill, chopped
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon Dijon mustard
  • kosher salt to taste

 

Collard Greens Wraps

  • 12 large collard greens leaves
  • 1 cup shredded red cabbage
  • 1 cup green apple, julienned

 

Lemon Yogurt Sauce

  • 3/4 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons fresh dill, chopped
  • Zest of 1 lemon
  • kosher salt to taste

Optional

  • pinch of sumac
  • 1 small garlic clove, minced or finely grated

Instructions

Lemon-Sumac Chicken

  1. Preheat the oven to 400˚F.
  2. Combine the lemon juice, lemon zest, olive oil, minced garlic, sumac and kosher salt in a medium bowl. Toss in the cubed chicken thighs. Stir to coat the chicken.
  3. Arrange the chicken in a single layer on a sheet tray. 
  4. Roast for 15-20 minutes or until the chicken registers 165˚F.

 

Sorghum Salad

  1. Whisk together the dressing ingredients together in a medium bowl.
  2. Toss in the cooked sorghum and finely diced red onion. Stir to combine and fully coat the sorghum.
  3. Taste and adjust the seasoning as needed.

 

Collard Greens

  1. Trim the thick stem from the base of each collard green leaf.
  2. Bring a large pot of water to boil, add some kosher salt, and blanch the leaves for 30 seconds then transfer to an ice bath. Don’t overcrowd the pot during this process so blanch a few leaves at a time and repeat the process until all the leaves have been blanched. Pat the leaves dry.

 

Collard Greens Wrap Assembly

  1. Lay a collard green leaf on a flat surface with the stem facing you.
  2. Place 2-3 tablespoons of sorghum across the lower third of the leaf.
  3. Top with 2 tablespoons (or more, depending on the size of your leaf) of the cooked chicken on top of the sorghum.
  4. Top the chicken with the sliced red cabbage and green apple.
  5. Fold in the sides, then roll from the bottom up, burrito style.

Optional:

  1. Add a smear of the lemon yogurt sauce on the leaf before adding the sorghum or use the lemon yogurt sauce as a dipping sauce.

 

Lemon Yogurt Sauce

  1. In a bowl whisk together the yogurt, lemon juice, olive oil, and lemon zest. 
  2. Stir in the fresh dill.
  3. If needed adjust the thickness of the sauce with a bit more lemon juice or water.
  4. Taste and adjust the seasoning with kosher salt.

Equipment

Nutrition

Find it online: https://lifeatthetable.com/collard-greens-wrap/

Book Now Book Now
Chef Sandra's Top 10 Fruits and Vegetables for Weeknight Cooking

Top 10 Fruits and Vegetables for Weeknight Cooking

You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.

 

You have Successfully Subscribed!

We never, ever share your information.