Ingredients:

  • 4 large Collard Green leaves or Flour Tortillas
  • 450g Cooked Chicken Breast, shredded
  • 200g Shredded Red and Green Cabbage
  • 100g Grated Carrots
  • 50g Sliced Scallions (green parts only)
  • 30g Fresh Cilantro, chopped
  • 60ml Toasted Sesame Oil
  • 45ml Rice Vinegar (unseasoned)
  • 30ml Low-Sodium Tamari or Soy Sauce
  • 15ml Raw Honey
  • 5g Fresh Ginger, grated
  • 1 clove Garlic, minced
  • 15g Toasted Sesame Seeds
  • 40g Sliced Almonds
  • 1 pinch Red Pepper Flakes

Instructions:

  1. Prep the leaves. Wash the 4 collard leaves and pat them bone dry with a towel. Note: Moisture on the outside makes them slippery to handle.
  2. Shave the ribs. Lay leaves flat and use a knife to thin the thick central stem. Stop when it's flexible.
  3. Mix the base. Combine 450g shredded chicken, 200g cabbage, 100g carrots, and 50g scallions in a large bowl.
  4. Emulsify the sauce. In a jar, shake the 60ml sesame oil, 45ml vinegar, 30ml tamari, 15ml honey, 5g ginger, and garlic. Shake until opaque.
  5. Dress the salad. Pour the dressing over the chicken mixture and toss. Ensure every strand is coated.
  6. Add the texture. Fold in the 30g cilantro, 15g sesame seeds, 40g almonds, and red pepper flakes.
  7. Layer the scroll. Place a portion of the mixture in the center of a leaf or tortilla.
  8. Execute the roll. Fold the sides in, then roll from the bottom tightly. Hear the cabbage crunch.
  9. Secure the end. If using tortillas, a dab of honey or dressing can help seal the edge.
  10. Slice and serve. Cut on a sharp bias until the colorful interior is revealed.