Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Sometimes I am in the mood for vegetables that aren’t in salad form. This wrap is a portable lunch and best of all, it’s easy to make. You could replace the chicken with shrimp or a quality ham for some variety. This wrap will remind you of a sandwich but you won’t feel full and sleepy after eating.
I paired grapes and carrots with the savory ingredients for some natural sugars to keep you energized, plus crunchy Tigernuts for texture without the allergens (Tigernuts are technically a tuber, not a tree nut). The collards are sturdy and slightly bitter, which I like! Enjoy these on a day you don’t feel like heating up the kitchen.
Chicken Salad Collard Wraps
Chicken Salad Collard Wraps
Ingredients
Ingredients
- 3 720 cups mL chicken roasted and chopped
- 2 2 cloves garlic
- 1 lemon juice
- 1/2 120 cups mL extra virgin olive oil
- 1 14.787 tbsp mL apple cider vinegar
- 2 29.574 tbsp mL dijon mustard
- 1 4.929 tsp mL sea salt
- 1 240 cup mL green grapes halved
- 1 14.787 tbsp mL fresh dill minced
- 1 240 cup mL tigernuts sliced
- 1 240 cup mL carrot grated
- 1 240 cup mL alfalfa sprouts
- 8 8 large collard green leaves
Instructions
Instructions
- In small food processor, blend together olive oil, lemon juice, raw apple cider vinegar, mustard, sea salt, dill and garlic cloves until smooth and creamy.
- Place chopped chicken in large a bowl and toss with dressing until well combined. Add halved grapes and sliced Tigernuts and mix again.
- To create collard wraps, wash collard leaves and remove fibrous stems (but do not remove stems that attach to the leaves).
- Stack one collard leaf on top of another and make sure leaves are facing up (the stem will be facing down or touching the cutting board). Layer ¼ portion of the chicken salad then shredded carrots, then alfalfa sprouts. Roll up collard leaves to create a wrap. Repeat with remaining ingredients until all are used. Eat immediately and enjoy!
Notes
Omit grapes while following the Candida protocol.
