Spicy Chicken & Mango Collard Green Wraps


ACTIVE: 40 min TOTAL: 40 min

TO MAKE AHEAD: Refrigerat­e for up to 2 days. Be sure to carefully cut out the thickest part of the center rib and stem of the collard greens so the wraps can be tightly rolled up. Pack some hot sauce for those in your party who like a little kick. (Photo: page 80.)

1 tablespoon extra-virgin olive oil

12 ounces boneless, skinless chicken breast, cut into thin strips

11/2 teaspoons salt-free Jamaican jerk seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 lime 8 medium collard or chard leaves (or 4 large leaves, halved lengthwise)

1 medium mango, peeled and thinly sliced

1/2 medium red bell pepper, thinly sliced

1/2 cup coarsely chopped fresh cilantro

2 teaspoons hot sauce

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.

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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.

SERVES 4: 2 wraps each

Cal 231 Fat 7g (sat 1g) Chol 62mg Carbs

21g Total sugars 13g (added 0g) Protein 24g

Fiber 7g Sodium 416mg Potassium 755mg.

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