These Chicken Quinoa Collard Wraps make a great snack or light healthy lunch. They are protein packed and easy to make ahead.
Snacks used to be tricky for me, but these days I’m enjoying snacks outside the box. Once upon a time I resisted planning any between-meal snacks. Inevitably, I would end up with nothing in the house other than “kid food”. I would wait until I was too hungry to have any self-control and then dive into whatever I could find in the pantry. I know I’m not the only mom out there guilty of this! These days, I’m enjoying my snacks much more thanks to a little planning and a well-stocked kitchen. Protein is something need at snack time, but often I just don’t have time to stop and cook. And let’s be honest, I do well enough to get three meals a day on the table for our family of five – snack time needs to be easy.
These Chicken Quinoa Collard Wraps are one of my favorite snacks! I’ve always got cooked quinoa and cut veggies on hand, but they never called to me at snack time before. These collard wraps have changed that. Because I already have the veggies chopped, these come together in a matter of minutes. I like to make them up all at once so that I can just grab and go, but you could easily make just one or two at a time. 
If raw collard leaves are a bit much for you, then try blanching them. You can read about how to do that here. Once they are blanched they last well in the fridge, so this is a great weekend prep task. 
These Chicken Quinoa Collard Wraps make a great snack or light healthy lunch. They are protein packed and easy to make ahead.
- 6 collard leaves large
- 5 ounces chicken breast cooked and shredded
- 3/4 cup cooked quinoa
- 2 tablespoons balsamic vinegar dressing
- 6 tablespoons hummus
- 2 carrots shredded
- 1/2 cup shredded cabbage
- 1/2 red pepper cut into strips
- 3 scallions chopped
- Cut the non-leafy stem from the collard leaves and trim down the thick portion of the spine.
- In a small bowl combine chicken and quinoa. Toss with the balsamic vinegar dressing.
- Lay collards flat. Spread one tablespoon of hummus on each leaf. Top with chicken mixture, carrots, cabbage, red pepper and scallions. Fold sides in and roll, starting with the end where you trimmed the spine. Cut in half and serve.
This sounds really great! I’ve been loving lettuce wraps for years, but never thought about using collards. What a great idea! I will definitely enjoy making some of these ahead of time and having them available for snacks and lunches. I agree – it’s such a struggle for me to get protein in during the middle of a busy day!
Thanks so much. I really love collards as wraps – they are so sturdy. Hope you love them too!