Sweet Potato & Chicken Wraps


  • 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


  1. Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender; cover. Blend until smooth. Set aside.

  2. 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*

  3. Combine sweet potatoes, ghee, remaining ½ tsp. salt and remaining ½ tsp. pepper in a large bowl; mix well.

  4. Add chicken, bell peppers, tomato, and green onions; mix well.

  5. 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.

  6. Roll up each leaf like a burrito, then wrap it tightly in plastic wrap.

  7. 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.

#SweetPotato #ChickenWrap

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