Collard Wrap with Teriyaki Chicken

Serves: 4


4 Collard Leaves

2 chicken thighs, boneless and skinless

1 cup teriyaki marinade

2 cups steamed rice

½ cucumber, julienned

1 carrot, julienned

1 cup rice vinegar

½ teaspoon granulated sugar

½ teaspoon salt

Salt and pepper to taste 


Marinate chicken thighs for 1 hour in your favorite teriyaki sauce, using a ziplock bag. 
In a bowl, season julienned cucumber and carrot with sugar and salt. Add rice vinegar and stir to combine. Cover and refrigerate until wrap assembly.
Grill chicken until fully cooked, rest and slice.
In a wide pot of boiling salted water, quickly blanch collard greens for 20 to 30 seconds. Use collard leaf to roll wrap like a burrito adding rice, chicken, carrot and cucumber.

Popular vegetable substitutions include: Collard Greens
Collard Wrap with Teriyaki Chicken

Recipe by Garrett Nishimori, Cut ‘N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto 

A collard wrap recipe with teriyaki chicken, steamed rice and pickled cucumber and carrots