Chicken Waldorf Collard Wraps

Chicken Waldorf Salad Wraps



4 collards, leaves, trimmed

10 oz. chicken breast, pre-cooked

1/2 cup grapes, quartered

1/4 cup mayonnaise, unsweetened

2 scallions, chopped

2 Tbs parsley, chopped

1/3 cup walnuts, raw, chopped

salt, to taste

black pepper, to taste

1/2 avocado, sliced



  1. Drain chicken and place in a large bowl.
  2. Chop scallions and walnuts.
  3. Remove stems of collards. Place each leaf on a flat surface and, using a sharp knife or vegetable peeler, shave off some of the spine to make it more flexible. Rinse in very hot water to soften and set aside.


  1. To the chicken, add mayonnaise and stir with a fork until the chicken is flaky. Season with salt and pepper and stir in scallions and walnuts.
  2. Add chicken mixture to collard leaves or other vehicle, top with some avocado, and wrap.


Canned chicken that has been drained works really well here. Otherwise, you can use leftover roasted chicken or pre- baked chicken breasts.


Keywords: micronutrient deficiencies