Collard Wraps with Za'atar Chicken
These wraps are not only easy to make, but also easy to eat. Collard greens act as the perfect wrap for zesty za’atar chicken and a smear of hummus.
It doesn't’ get much more aromatic than za’atar. It’s a delicious blend of herbs and spices used commonly in Mediterranean cuisine. It traditionally features thyme, marjoram and sumac, along with toasted sesame seeds. It has a pungent, lemony flavor that works across all types of dishes. The herbs add an earthy flavor while the sumac brightens and lightens things up with a zesty kick. Not only is it versatile and delicious, but it also offers natural antioxidant properties (R).
The hearty texture of collard greens makes them an ideal candidate to wrap up all this savory chicken. Lightly blanching them makes them a bit more tender and gives them pliability so your an roll and wrap them to your liking. It also helps combat some of the anti nutrients found in collards, like phytic acid, which can inhibit the aborption of key nutrients (R). Eating leafy greens like collards has been shown to decrease your risk of cardiovascular disease (R).
Hummus is such a versatile dip. It’s creaminess and nutty flavor add a lot of flavor to this dish. Classically composed of chickpeas and tahini, hummus also adds to the protein content in these wraps. People who regularly eat hummus have been shown to have higher nutrient intakes in general, including fiber, healthy fats, and key vitamins and minerals. They have also been shown to have healthier overall eating habits as measured by the Healthy Eating Index (R)
2 Tbsp za’atar
1 Tbsp organic ghee or butter
1 lb ground chicken
1 lemon, juiced
1/4 cup hummus
8 large collard leaves
Bring a large pot of water to a boil for the collard greens.
In a skillet, heat za’atar over medium heat for 1-2 minute, until fragrant.
Add ghee and melt.
Add chicken and cook 5-7 minutes, breaking up with a wooden spoon as you stir, until cooked through.
Add lemon juice and scrape up browned bits with a wooden spoon.
Add greens to boiling water and blanch 1-2 minutes, until bright green. Drain and rinse until cool.
Lay collard leaves flat on the counter. Spread 1 Tablespoon on each leaf.
Divide chicken mixture between collard leaves. Fold in sides then roll like a burrito.
Enjoy warm or cold, dipped in extra hummus.