Crunchy Kale and Avocado Collard Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale and Avocado Collard Wrap

YOUR SOLIN GENERATED RECIPE

Crunchy Kale and Avocado Collard Wrap

Enjoy a refreshing wrap that blends crispy collard greens with nutrient-packed kale, creamy avocado, and lean grilled chicken for an energizing meal that’s both crunchy and satisfying. This wrap delivers a mix of textures and bright flavors, accented by fresh vegetables and a zesty lemon dressing.

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NUTRITION

373kcal
Protein
41g
Fat
15.4g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 large Collard Greens leaf

1 cup chopped Kale

1/2 Avocado

1/4 Red Bell Pepper

1/4 cup shredded Carrot

1 tbsp Lemon Juice

Salt & Black Pepper, to taste

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PREPARATION

  • 1

    Preheat a grill or pan over medium heat and cook the chicken breast until juices run clear, about 6-7 minutes per side. Let the chicken rest before slicing into strips.

  • 2

    Prepare the collard green leaf by washing and patting it dry. Remove the thick central stem if necessary to create a flexible wrap.

  • 3

    In a bowl, combine chopped kale, thinly sliced red bell pepper, and shredded carrot. Drizzle with lemon juice, and season with a pinch of salt and black pepper. Toss gently to mix.

  • 4

    Slice the avocado and gently toss it with the vegetable mixture.

  • 5

    Lay the collard green leaf flat and layer with the vegetable and avocado mixture, then add the sliced chicken breast on top.

  • 6

    Carefully roll the collard green leaf around the fillings, tucking in the sides as you roll.

  • 7

    Slice in half if desired and serve immediately.

Crunchy Kale and Avocado Collard Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale and Avocado Collard Wrap

YOUR SOLIN GENERATED RECIPE

Crunchy Kale and Avocado Collard Wrap

Enjoy a refreshing wrap that blends crispy collard greens with nutrient-packed kale, creamy avocado, and lean grilled chicken for an energizing meal that’s both crunchy and satisfying. This wrap delivers a mix of textures and bright flavors, accented by fresh vegetables and a zesty lemon dressing.

NUTRITION

373kcal
Protein
41g
Fat
15.4g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 large Collard Greens leaf

1 cup chopped Kale

1/2 Avocado

1/4 Red Bell Pepper

1/4 cup shredded Carrot

1 tbsp Lemon Juice

Salt & Black Pepper, to taste

PREPARATION

  • 1

    Preheat a grill or pan over medium heat and cook the chicken breast until juices run clear, about 6-7 minutes per side. Let the chicken rest before slicing into strips.

  • 2

    Prepare the collard green leaf by washing and patting it dry. Remove the thick central stem if necessary to create a flexible wrap.

  • 3

    In a bowl, combine chopped kale, thinly sliced red bell pepper, and shredded carrot. Drizzle with lemon juice, and season with a pinch of salt and black pepper. Toss gently to mix.

  • 4

    Slice the avocado and gently toss it with the vegetable mixture.

  • 5

    Lay the collard green leaf flat and layer with the vegetable and avocado mixture, then add the sliced chicken breast on top.

  • 6

    Carefully roll the collard green leaf around the fillings, tucking in the sides as you roll.

  • 7

    Slice in half if desired and serve immediately.