6 ounces pulled roast chicken
3 ounces mayo
1 tablespoon curry powder
1 teaspoon cayenne powder
1 teaspoon smoked paprika
½ cup golden raisins
Salt and pepper to taste
1 red onion, sliced
1 head collard greens, stems removed
Olive oil for the pan
- In a large bowl, combine chicken, mayo, curry, cayenne, paprika, and raisins. Mix well and season with salt and pepper.
- Lay half of the collard leaves out overlapping and add half chicken salad; sprinkle with red onion. Roll like a burrito. Repeat with remaining collards and chicken.
- Heat a griddle or cast-iron pan to medium-high. Add enough oil to coat pan and add wrap. Char collards on both sides, about 2 minutes per side. Remove and slice in half.
- Recipe by Chef Travis McShane of Adele’s, Nashville