Chicken, Basil, and Pineapple Collard Wraps
- 1 tablespoon tamari or soy sauce
- 1 tablespoon plus 1/2 teaspoon fresh lime juice
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 boneless chicken breast (6 ounces)
- Black pepper
- 2 large collard leaves
- 1 bunch fresh basil
- 3/4 cup diced pineapple
- 1/4 cup diced red bell pepper
- 1 tablespoon chopped fresh mint
- 1 teaspoon minced jalapeno
- 1/2 avocado, sliced
- In a large ziplock bag, combine tamari, 1 tablespoon lime juice, sesame oil, and garlic. Season chicken with salt and pepper. Using a paring knife, make a few small slits in chicken on each side; place in bag, turning to coat. Set aside to marinate for 20 minutes.
- Meanwhile, bring a large pot of water to a boil and line a baking sheet with paper towels. Cut away the thick part of the collard-leaf stems and place leaves in boiling water; cook until tender, about 5 minutes. Use tongs to remove leaves from water and transfer to prepared baking sheet.
- Preheat the broiler. Line a small ovenproof pan with foil and place a rack about 6 inches from broiler. Stem basil leaves; chop enough for 1 tablespoon and set aside remaining leaves. Remove chicken from marinade and place on foil-lined pan. Broil chicken, turning once, until cooked through, about 8 minutes. Remove chicken from broiler; let rest for 5 minutes, then slice it thinly.
- In a small bowl, stir together pineapple, bell pepper, mint, chopped basil, jalapeno, and remaining 1/2 teaspoon lime juice.
- Place collard leaves on a flat surface. Divide chicken, avocado, and whole basil leaves between leaves; top with a few spoonfuls of salsa. Fold the long sides toward the center and roll like a burrito. Cut wraps in half and serve with remaining salsa.
Per serving: 235 kcal cal., 10 g fat (1.6 g sat. fat), 15 g carb., 5 g fiber, 23 g pro.. Percent Daily Values are based on a 2,000 calorie diet