Chicken, Lentil & Veggie Green Wraps with Sriracha Ranch
Prep Time
5mins
Cook Time
10mins
Total Time
15mins
Microwave a healthy quick meal in under 15 minutes and enjoy more summer fun! This paleo green wrap uses kale, chard or collard leaves, chicken and veggies!
Course:
Main Dish, Salad, Vegetable
Cuisine:
American
Servings: 4people
Ingredients
110.8 oz bagBirds Eye Steamfresh® Protein Blends – California Style
1/2 cupmatchstick cut carrots
2filletsTyson® Grilled & Ready® Chicken Breast Fillets
4large leavescollard greens, Swiss Chard or kale
1/2cup prepared ranch dressing of choice
1tablespoon Sriracha Hot Pepper Saucemore or less to taste
Instructions
In microwave safe bowl with lid, add protein blend veggie with carrots; toss together. Microwave for approximately 4 – 5 minutes on high, stirring halfway through.
Set fillets on microwave-safe plate and microwave on “reheat” for 2 – 3 minutes or until warmed through but not scorching hot.
Wash and dry four big leaves of collard greens and remove stems from below the intersection with each leaf. Also carefully cut and remove about 1” of stem up into each leaf with a paring knife – this will make “rolling” the wrap later easier.
Spoon ¼ of the cooked vegetable mixture into center of each leaf, spreading out a bit while leaving plenty of room on the sides.
Cut the fillets in half lengthwise to create two longer pieces of chicken. Place one piece of chicken on top of the vegetable mixture.
To form wrap, fold tops and bottoms toward each other and keep secure with hands. Next, take one of the longer sides, fold over top of chicken and begin rolling into other side of leaf – secure with a toothpick. Repeat for remaining bundles.
In small bowl, mix together ranch dressing and Sriracha sauce until well blended. Serve with wraps.