2 cups Cut ‘N Clean Curly Mustard Greens
1 bunch San Miguel Produce Collard Greens
6 tablespoons Hummus
1 tablespoon White Miso
1 English Cucumber, sliced lengthwise
2 Carrots, ribbons
1 Lemon, juiced
1/8 cup Olive Oil
2 Chicken Breasts, grilled and sliced
Granulated Garlic to taste
Salt and Pepper to taste
Squeeze of lemon
In a large pot of boiling salted water, blanch collard leaves for about 30 seconds and shock in an ice bath.
Season the chicken breast with granulated garlic, salt and pepper. Grill and then finish with a squeeze of lemon.
In a small bowl, mix hummus with white miso. Pat dry a collard leaf and spread 1-2 tablespoons of miso hummus evenly. Add a few slices of grilled chicken.
In a small mixing bowl, add lemon juice and whisk in olive oil.
In a medium mixing bowl, add Cut ‘N Clean Curly Mustard Greens, sliced cucumbers and carrot ribbons. Season with salt and pepper to taste, add some of the lemon vinaigrette and toss to combine. Add mixture to collard wrap, tuck the curved end in and fold like a burrito.