2 cups cooked chicken, diced (or any combination of cooked lentils or other beans, diced chicken and chopped, hard-boiled egg)
1 1/2 - 2 cups celery, diced
1/2 cup chopped parsley (or cilantro, basil, dill, fennel)
1/2 - 3/4 cup chopped walnuts (or almonds/pecans, sunflower/pumpkin/hemp seeds)
1 ripe avocado, mashed
*Optional: 2 Tbsp. olive oil-based mayonnaise (organic) or Veganaise
Juice of one whole lemon
1 tsp. mustard (whole-seed or Dijon, not honey mustard)
1/2 tsp. salt
1/2 - 1/2 tsp. pepper
*Optional: Stevia or other natural sweetener to balance flavors
1 bunch collard greens, washed (leave stems on)
*Optional filling ingredients: shredded carrots, sliced bell pepper, or whatever is in your fridge that can be shredded, sliced or chopped and added.
1. In a medium/large bowl combine the salad ingredients.
2. In a separate bowl, mash the avocado and mix all other ingredients into a sauce/dressing.
3. Pour the dressing over the salad ingredients, combine well and adjust flavors.
4. Fill a medium/large stock pot or saucepan 1/2 to 2/3 full, bring the water to a boil and lower to a simmer.
5. When water is simmering/boiling take 2 collards stacked on each other, and carefully place them in the water. Try to hold onto the stems and submerge the large paddle-like leaves. After 45-60 seconds of blanching (submerging the greens in the water), remove the greens and place on a large plate, cookie sheet or platter to cool. Repeat for all greens.
To make wraps (you're essentially making a burrito or egg roll-like wrap)
6. Lay out one of the collards with the stem pointing away from you. Place 1/2 cup of the chicken salad (or more, depending on the size of the collards). Add any optional filling ingredients. Wrap and roll like a burrito, folding in the edges. When you roll to the point where the stem and leaf meet, cut off the stem. The collard should be sticky enough to stay wrapped. Continue above process until all the chicken salad is used.
These can be eaten immediately or chilled and will keep for 3 days.