Photo by Danielle Atkins

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Serves 2

  • 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
  1. In a large bowl, combine chicken, mayo, curry, cayenne, paprika, and raisins. Mix well and season with salt and pepper.
  2. 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.
  3. 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

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