Summertime is HERE! Which, in Sarasota means humid daily “feels like” temps are hitting well above 100 degrees. Toasty! Which means that lately the last thing I’m into is spending a lot of time cooking over a hot stove, heating up my house. And as much as I love summertime grilling (hey there, Orange Herb Grilled Salmon and Grilled Greek Salad!), we’re at the point in summer where even going outside to grill makes you feel like you need a shower after.
So when The Recipe Redux challenged us to create a recipe without turning on our ovens, and instead using some sort of appliance (like a slow cooker, pressure cooker, microwave, etc.), I was all about it!
Ultimately I decided to share these Thai-inspired Coconut Lime Chicken Collard Wraps with y’all. Boneless, skinless chicken breasts are cooked to be perfectly flavorful and tender by cooking on low in a bath of broth, lime juice, and aromatics like onion, ginger, and jalapeno.
Once the chicken is cooked, it’s pulled apart and then tossed with coconut milk, some of the reserved cooking liquid, more lime juice, and seasoned to taste. This makes two pounds of pulled Coconut Lime Chicken that can be refrigerated for easy protein to throw on salads, in wraps or sandwiches, or even over rice or grain bowls.
I couldn’t just stop at the chicken though. While easy and delicious enough on its own, all this heat has me craving light and refreshing foods. So, I turned my chicken into Coconut Lime Chicken Collard Wraps and it was an awesome choice. 😉
The total yield of how many Coconut Lime Chicken Collard Wraps this recipe will give you will vary completely based on the size of your collard leaves. My leaves were slightly on the smaller side, which worked fine. To make your leaves a little more pliable for rolling, trim the back of the thick stem with a paring knife or vegetable peeler (see above picture). Not into collards? Take the same chicken and other ingredients and turn them into lettuce cups instead, with small butter lettuce leaves!
A picture speaks a thousand words, so check out the below GIF to see how I assembled and rolled my Coconut Lime Chicken Collard Wraps.
Surprisingly easy! I mean, check out that one-handed rolling action. 😉 You can certainly use whatever other fillings you want, but I really loved the pairings here with the coconut lime chicken, avocado, red bell pepper, crunchy purple cabbage, julienned carrots, homemade Lemon Ginger Hummus (recipe coming soon!) and super thin jalapeno slices. I bet even fruits like thin strips of mango or pineapple would be delicious, too!
All in all, once you’ve made the super tender coconut lime chicken, you’ve got a lot of options for meals to use it in! I’ve been quickly obsessed with the Coconut Lime Chicken Collard Wraps, whether it means enjoying a couple for a meal, or even one for a snack, since my collard leaves were small.
I would LOVE to see how you customize these colorfully nutritious Coconut Lime Chicken Collard Wraps to make them your own! If you try this recipe, be sure to share it! You can share it to the Nutrition to Fit Facebook page or on Instagram, too! Be sure to tag me (@nutritiontofit) in the image, and use the hashtag #nutritiontofit.
Coconut Lime Chicken Collard Wraps
For the Slow Cooker Coconut Lime Chicken:
- 2 lbs boneless skinless chicken breast
- Juice of 2 1/2 limes divided
- 1/4 c. low sodium vegetable broth
- 1/2 small red onion sliced
- 1 Tbsp minced ginger
- 1 Tbsp minced jalapeno
- 1/2 cup coconut milk
- salt and pepper to taste
For the Collard Wraps:
- 12-16 collard leaves
- 1/2 cup hummus
- 2 carrots peeled and julienned
- 1 red bell pepper sliced into thin strips
- 1/2 small red cabbage finely shredded
- 2 avocados
- 2 jalapeno sliced thinly with seeds and membranes removed for less heat (if desired)
In the slow cooker crock, combine chicken, juice from 2 limes, broth, sliced red onion, ginger, and jalapeno.
Cook on low for 3 hours, or until chicken is fork-tender and cooked all the way through.
Remove chicken from slow cooker and pull apart into large shreds using two forks.
Place pulled chicken in a bowl. Add coconut milk, juice from 1/2 lime, 1/4 cup of liquid from the slow cooker, and salt and pepper to taste.
To form collard wraps, use a paring knife to remove part of the thick stem towards the bottom of the leaf, in order to make the leaf more pliable for rolling.
Layer ingredients in the middle of the collard green leaf.
To wrap, fold in both ends over the filling, then roll.
Serve immediately, or refrigerate up to 24 hours.