Aren't three day weekends just the best? I hope you all had a great Memorial Day weekend! Mine was so much fun and jam-packed with wedding festivities for one of my closest family friends. That meant lots of extra indulging for me all weekend between the wedding cake, cocktails, and late-night snacking. Whenever I have a weekend like that, all I crave the next day is something super fresh and healthy to help me reset and get back on track. These loaded Chicken Collard Wraps definitely did the trick. If you've never had collard greens before, it's time to add these power greens into your diet. They're an incredible source of chlorophyll, Vitamin K, Vitamin A, Vitamin C, Calcium, Manganese, and fiber (the list goes on and on), and with their huge leaves, they're absolutely perfect for a wrap!
Collard Wraps - TIPS and TRICKS:
Here's my little time-saving trick for these Collard Wraps (and honestly for most of the meals I make!): go get a bunch of pre-chopped/shredded veggies and organic chicken from the Whole Foods salad bar so you don't have to spend your time chopping away! I went with shredded beets, carrots, red cabbage, and sliced some Persian cucumbers. Putting together these wraps took me about 5 minutes, so anyone who says they don't have time to eat healthy needs to try out this recipe!
Another tip: Try this hummus. Total game changer and amazing in these wraps!
DE-STEMMING: Once you have your ingredients ready, the next step is getting the collard leaf ready for wrapping. You'll notice there's a pretty large stem running down the middle. First cut the bottom of the stem, then flip the leaf so the prominent spine is facing up. Using a sharp paring knife, carefully shave down the spine (as seen below) until you reach the end. Be careful not to cut through the leaf - the goal is just to remove the thick part of the spine. This makes rolling up your wrap much easier!
4 large collard leaves
4 tbsp of your favorite hummus - I used HOPE Kale Pesto Hummus
2 organic chicken breasts - cooked and chopped
1/2 cup shredded carrots
1/2 cup shredded red cabbage
2 Persian cucumbers - cut in half and sliced
1/2 cup shredded beets
1 tbsp hemp seeds
2 tbsp pumpkin seeds (pepitas)
Salt & pepper to taste
Optional: dijon mustard or any other condiment that you love on your wraps!
Recipe makes 4 wraps.
1. De-stem and de-spine collard leaf. Cut the bottom of the stem where it meets the leaf. Flip the leaf so the
spine is facing up. Using a paring knife, carefully shave down the spine until you reach the end.
2. Time to build your wrap. Turn the leaf over - spine should be vertical. Spread 1 tbsp or so of hummus in the center
of each leaf. Then layer the carrots, cabbage, cucumbers, and beets (or any other veggies you want).
3. Lastly, add the chicken, hemp seeds, pepitas, salt, pepper, and dijon mustard, if desired. Be careful not to
overload the wraps as they can break when you try to roll them.
4. Fold the top and bottom of the leaves in, then roll from the sides like a burrito, tucking the leaves in as you roll.
5. Slice in half and enjoy! Serve with extra hummus or any other dipping sauce!
If you're ever feeling like you could use a little reset after an indulgent day, this Chicken Collard Wrap will perk you right up. Feel free to get creative with your veggies, protein, and spreads, and I guarantee that this lunch will never be boring!
I'm always looking for new healthy ideas and inspiration, so please share in the comments below... what's your favorite healthy lunch??
I started thinking about what I wanted to serve at Steph's party a few days before and I knew I wanted to make some sort of casserole so I could just put it in the oven and not worry about it. I started googling and Pinterest-ing for ideas and I came across this Quinoa Enchilada Casserole from Damn Delicious. After I saw it, I was craving it for DAYS and let me tell you, it definitely did not disappoint. I also made the homemade enchilada sauce from Damn Delicious (I just substituted olive oil for canola oil) and it was... well... damn delicious!
This hearty, cheesy casserole is full of awesome ingredients - quinoa, black beans, chicken breast, roasted corn, fresh cilantro and all kinds of flavorful spices. It's filling enough for the manly men at your party and healthy enough for all the ladies to leave some room for dessert.
Quinoa Enchilada Casserole
Lightly adapted from Damn Delicious
2 cups quinoa
1 1/2 cups enchilada sauce (canned or homemade)
1 cup frozen corn (I like the frozen roasted corn from Trader Joe's)
1 can black beans (drained and rinsed)
1/4 cup chopped cilantro
1 tsp cumin
1 tsp chili powder
2 chicken breasts - cooked & shredded
Salt & pepper to taste
1 cup shredded Mexican Cheese Blend
1 avocado - diced
1. Cook quinoa according to package instructions. Preheat oven to 375.
2. Transfer quinoa to a large bowl (or right into your oven-safe pot/casserole dish) and mix together with
corn, black beans, cilantro (reserving about 2 tbsp for garnish), cumin, chili powder, shredded chicken, salt,
pepper, and enchilada sauce. Stir in 1/2 cup of cheese.
3. Once mixture is evenly combined, add the remaining 1/2 cup cheese on top.
4. Place into oven and bake until cheese is melted, about 15-20 minutes.
5. Garnish with remaining cilantro and avocado and serve!
Enjoy and happy Super Bowl!
Is it just me or is cauliflower the total it-veggie this year? I'm seeing it everywhere and in all forms - cauliflower crust pizza (I've been meaning to try that out), roasted cauliflower, cauli rice . . . you name it. I've been buying it every single week lately, especially because the one's at the farmers market are ginormous (but cheap!) right now, and I usually chop it into florets and roast it up in the oven with olive oil, salt, and pepper until it's golden and crunchy. I was almost tempted to go my normal roasting route, when I remembered a photo my friend Hillary had sent me of her Mexican Cauliflower Rice. I got inspired and decided to spice up our dinner plans with Chicken Taco Bowls. Ohh man . . . I am so glad I did because now cauliflower rice is my new best friend. I'm already planning on making it again tomorrow for an Asian stirfry instead of my usual brown rice or quinoa. It's FILLING, satisfying, majorly healthy, and to be honest, I forgot I was eating cauliflower . . . I didn't even miss the carbs AT ALL. I've been trying to make our dinners more low-carb lately (6 months and counting until our wedding!) and this recipe is perfect because first of all, it's a big bowl packed with protein and veggies, and secondly, it's freaking delicious. I'm going to start making this every week - Cauli Rice Taco Bowl Tuesdays has a nice ring to it, right? By the way, Mitch wolfed down his Taco Bowl without even mentioning the "rice", and he was totally stuffed afterwards . . . all 6'3 of him . . . so I'm proud to say that this dinner is totally MAN APPROVED! Side note - One of my greatest joys in life is to make something that's sneakily healthy and not tell people what it really is until after they eat it. Like when a friend finishes off one of my Secret-Ingredient Blondies, then I'll tell them "guess what... that was made almost entirely of beans!" Or "Hey Mitch... that giant bowl of Mexican rice you just polished off . . . that was actually cauliflower." Ha! It's just so satisfying. Oh life's simple pleasures.
Another beautiful thing about this recipe - the whole meal cost less than $15 (including good quality organic ground chicken) and it makes FOUR heaping servings. Cha. Ching.
Alright let's get on with it - here's how you're going to make your new favorite dinner:
Today I'm going wedding dress shopping. AHH! I'm so excited. With this in mind last night, I wanted to make a super healthy and light dinner, so I could wake up feeling great for the big day ahead. I was craving a refreshing and delicious salad, packed with tons of yummy ingredients that would keep me full and satisfied, instead of reaching for a giant handful of chocolate chips, post-salad. Part of me was tempted to go pick up my favorite Chicken Chopped Salad from True Food Kitchen, but with Farmers Market kale in my refrigerator, and pretty much every other ingredient that's in the Chicken Chopped, I decided to make my own spin on this delish salad.
The trick to making a perfect kale salad is simple - give it a little massage. Like people, kale gets much nicer, happier, and less bitter after a good massage. My favorite method is to pour some olive oil over the kale and work it into the leaves with my hands. Then I add lemon juice and continue giving the kale some love. This will break it down and make it much softer and tastier. All you have to do after that is add your favorite ingredients and season with salt and pepper! It's that easy.
Let's talk about our ingredients for a minute. We've got farro, which is a delicious grain packed with fiber to keep you full. We've got grilled chicken for added protein, dates and cranberries for a little sweetness, vitamin-rich pine nuts for a yummy nutty crunch, avocado for good healthy fats and tons of health benefits, and of course the superstar - KALE - which is just the healthy goddess of greens. Fresh shaved parmesan right on top and we're ready to go. How delicious and healthy does that sound? Sounds like the perfect pre-wedding-dress-shopping-meal to me.
For everyone who made resolutions to eat healthier in 2014, you'll love this salad. It's definitely going to be a staple in our house this year.
This recipe is one of my favorite ways to make chicken. It's one of my mom's signature dishes and is always a hit with our family, so I figured my beautiful momma just had to teach all the WeekNight Bite readers how to whip this one up! It was so much fun to film this recipe at home with my mom, and it was the perfect, sunny San Diego day to be grilling outside. Perks of living in Southern California . . . we can grill all year round! But, for those of you who are bundled up in your warmest layers this Fall, don't worry, this chicken is still delicious made on your grill-pan indoors!
You ready for this juicy, garlicky, delicious dijon chicken? Here we go . . .
6 chicken breasts (boneless & skinless) - pound if necessary to make thickness even throughout chicken breast
6 frozen garlic cubes (or 6 cloves finely minced garlic)
1/3 cup extra virgin olive oil
3 tbsp dijon mustard (I like the one with the whole seeds)
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
Salt & pepper
Drizzle of your favorite balsamic vinegar
Hope you enjoy this delicious grilled chicken! Any requests for future recipes? More sweets, sides, appetizers, breakfasts? Let me know in the comments below!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.