2jalapenosliced thinly with seeds and membranes removed for less heat (if desired)
Instructions
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.