"Massive collard wraps loaded with lime salted delicata and grilled chicken - the caveman's game day food touchdown"
Collard Wraps With Delicata And Grilled Chicken
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Recipe Intro From thesweetdefeat
Winter, Lunch
1/2 lb boneless, skinless chicken tenders
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp smoked paprika
1 Tbsp honey
1 tsp granulated garlic
2 Tbsp lime juice, freshly squeezed
2 Tbsp olive oil
1 medium-sized delicata squash
2 Tbsp olive oil
1 Tbsp freshly squeezed lime juice
1/4 tsp sea salt
8-10 collard leaves
For the chicken:
Place chicken, salt, pepper, paprika, honey, garlic and lime juice into a ziploc bag and marinate overnight, or for at least 4 hours. Marinades are the best - the salt will draw all the sweetness from the honey and smokiness from the paprika into the meat - YUM.Heat up a nonstick skillet with 2 Tbsp olive oil over medium-high heat. Add chicken tenders, a few at a time, and cover with a lid. Once browned and there is no more pink on top, flip over and turn the heat down to medium-low. Repeat with remaining chicken.Remove from the heat and allow to sit for at least 10 minutes before slicing to retain all the juices.
For the delicata:Preheat oven to 400 degrees.Clean the delicata, slice lengthwise into 2 halves, and seed. Slice each half into half-crescents about 1/4" - 1/2" thick.Add to a bowl and toss well with 2 Tbsp olive oil, 1 Tbsp fresh squeezed lime juice, and 1/4 tsp sea salt to cover.Roast in the oven, flipping once, until browned on both sides.
For the collards wraps:Fill a pot with water and bring to a boil.Fill a bowl with water and ice.Wash the collard leaves well in a colander.Trim off the excess stem. Carefully cut away 1" of the stem from the bottom of the leaf, leaving the leaf in tact. It's tough to chew, and removing it helps to roll the wraps easier.Submerge the leaves, one at a time, into the boiling water to blanch. Once a dark green and the steam is softer, remove and transfer to the bowl with iced water. Repeat with remaining leaves.
To assemble:Place a collard leaf on a cutting board facing upwards. Blot with a paper towel to dry.Fill with desired amount of chicken and delicata squash in the bottom center of the leaf, depending on the size of the leaf. Carefully fold in the left and right sides of the leaf over the filling. Then, gently roll the bottom of the leaf away from you, pressing so that it is sealed tightly.Repeat with remaining leaves and filling - makes about 10, depending on how big the leaves are!
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp smoked paprika
1 Tbsp honey
1 tsp granulated garlic
2 Tbsp lime juice, freshly squeezed
2 Tbsp olive oil
1 medium-sized delicata squash
2 Tbsp olive oil
1 Tbsp freshly squeezed lime juice
1/4 tsp sea salt
8-10 collard leaves
For the chicken:
Place chicken, salt, pepper, paprika, honey, garlic and lime juice into a ziploc bag and marinate overnight, or for at least 4 hours. Marinades are the best - the salt will draw all the sweetness from the honey and smokiness from the paprika into the meat - YUM.Heat up a nonstick skillet with 2 Tbsp olive oil over medium-high heat. Add chicken tenders, a few at a time, and cover with a lid. Once browned and there is no more pink on top, flip over and turn the heat down to medium-low. Repeat with remaining chicken.Remove from the heat and allow to sit for at least 10 minutes before slicing to retain all the juices.
For the delicata:Preheat oven to 400 degrees.Clean the delicata, slice lengthwise into 2 halves, and seed. Slice each half into half-crescents about 1/4" - 1/2" thick.Add to a bowl and toss well with 2 Tbsp olive oil, 1 Tbsp fresh squeezed lime juice, and 1/4 tsp sea salt to cover.Roast in the oven, flipping once, until browned on both sides.
For the collards wraps:Fill a pot with water and bring to a boil.Fill a bowl with water and ice.Wash the collard leaves well in a colander.Trim off the excess stem. Carefully cut away 1" of the stem from the bottom of the leaf, leaving the leaf in tact. It's tough to chew, and removing it helps to roll the wraps easier.Submerge the leaves, one at a time, into the boiling water to blanch. Once a dark green and the steam is softer, remove and transfer to the bowl with iced water. Repeat with remaining leaves.
To assemble:Place a collard leaf on a cutting board facing upwards. Blot with a paper towel to dry.Fill with desired amount of chicken and delicata squash in the bottom center of the leaf, depending on the size of the leaf. Carefully fold in the left and right sides of the leaf over the filling. Then, gently roll the bottom of the leaf away from you, pressing so that it is sealed tightly.Repeat with remaining leaves and filling - makes about 10, depending on how big the leaves are!