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Spicy Chicken n’ Basmati Rice Collard Wraps

Ingredients

  • 1-1/2 pounds chicken breasts, cubed
  • 2 cups Lundberg Farms California Brown Basmati Rice, cooked
  • 2 tablespoons olive oil
  • 1-1/2 cups Portobello mushrooms
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1 bunch asparagus, sliced on a diagonal into 1 inch pieces
  • 2 cups shredded zucchini
  • 3/4 cup scallions, chopped
  • 12 large collard green leaves
  • 1/4 cup Greek plain yogurt
  • 1/2 cup macadamia nuts, toasted and ground
  • 1/2 teaspoon lemon zest

Directions

  • Cook chicken in a large skillet over medium heat with olive oil. Add the mushrooms, and ginger; cook for 15 balsamic vinegar, lemon juice, cinnamon and chili powder. Stir in the asparagus, zucchini, scallions and chicken mixture.
  • Spoon onto collard green leaves, top with a dollop of Greek plain yogurt and a sprinkle of lime zest and ground macadamia nuts. Fold sides of collard leaves over filling and roll up.

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