INGREDIENTS
1 tablespoon extra-virgin olive oil
12 ounces boneless, skinless chicken breast, cut into thin strips
1 ½ teaspoons salt-free Jamaican jerk seasoning
½ teaspoon garlic powder
½ teaspoon salt
½ lime
8 medium collard or chard leaves (or 4 large leaves, halved lengthwise)
1 medium mango, peeled and thinly sliced
½ medium red bell pepper, thinly sliced
½ cup coarsely chopped fresh cilantro
2 teaspoons hot sauce
DIRECTIONS
1. Put a large pot of water on to boil.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken, jerk seasoning, garlic powder and salt. Cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Transfer to a plate, squeeze lime juice over the chicken and refrigerate until cooled, about 15 minutes.
3. Add collard (or chard) leaves to the boiling water and cook until wilted and pliable, 30 to 90 seconds. Drain and rinse with cool water. Pat dry. Cut the thickest part of the stem and center rib away, keeping the leaves in one piece.
4. Lay a leaf on a clean work surface with the short end facing you. Put a few strips of the chicken, mango and bell pepper on the edge closest to you. Top with some cilantro and hot sauce. Roll the leaf up tightly, folding in the sides as you go, like a burrito. Repeat with the remaining ingredients to make 8 wraps.
5. May be refrigerated for up to 2 days.
credit: eatingwell.com