¼ cup extra-virgin olive oil
3 Tbsp. white wine vinegar
1½ tsp. Dijon mustard
1 tsp. raw honey
¼ cup fresh basil leaves
½ tsp. + 1 dash sea salt (or Himalayan salt),divided use
½ tsp. + 1 dash ground black pepper, divided use
8 large collard green leaves
2 cups mashed cooked sweet potato (approx. 2 small)
1 Tbsp. + 1 tsp. melted ghee or butter
3 cups chopped cooked chicken breast,boneless, skinless
1 cup chopped bell peppers
½ cup chopped tomato or matchstick carrots
½ cup sliced green onions
Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender; cover. Blend until smooth. Set aside.
Remove stem from each collard green leaf where it touches base of leaf. Pare down remaining stem with a vegetable peeler until it is flush with rest of leaf. Set aside. * See Note below*
Combine sweet potatoes, ghee, remaining ½ tsp. salt and remaining ½ tsp. pepper in a large bowl; mix well.
Add chicken, bell peppers, tomato, and green onions; mix well.
Lay out prepared collard leaves, dark green side down. Evenly top with (approx. 2⁄3 cup) sweet potato mixture. You may add 1 Tbsp. of dressing to each leaf, or reserve it to dip in later.
Roll up each leaf like a burrito, then wrap it tightly in plastic wrap.
When ready to serve, slice each wrap in half while still in plastic wrap; peel back plastic wrap and enjoy!
To prepare sweet potatoes, pierce whole sweet potatoes multiple times with a fork and bake at 425º F for 40 minutes, or until soft to the center.
You can make the wraps more pliable by quickly dipping the collard greens into a pot of hot water and then running the leaves under cold water.
Leftover wraps will keep in refrigerator, wrapped in plastic, for up to 5 days.